Creole Style Skillet Dinner Recipes

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CREOLE-STYLE SKILLET DINNER



Creole-Style Skillet Dinner image

Dinner ready in just 20 minutes! Hearty turkey and vegetable skillet - perfect for a Creole-style meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 medium onion, chopped (1/2 cup)
1/2 medium green bell pepper, chopped (1/2 cup)
(1/2 lb) 97%-fat-free smoked turkey kielbasa, quartered lengthwise, sliced
1 can (14.5 oz) no salt-added stewed tomatoes
1 1/2 cups water
2 cups uncooked instant rice
Frank's™ RedHot™ Original cayenne pepper sauce, if desired

Steps:

  • Heat 10-inch nonstick skillet over medium-high heat. Add onion and bell pepper; cover and cook, stirring once, until vegetables are crisp-tender.
  • Stir in kielbasa, tomatoes and water. Heat to boiling. Stir in rice; return to boiling. Reduce heat to low; cook about 5 minutes or until rice is tender. Fluff with fork before serving. If desired, serve with red pepper sauce.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

CREOLE SKILLET DINNER



Creole Skillet Dinner image

While living in Canada, I sampled this colorful dish at a neighbor's. The following Christmas, I served it instead of my traditional turkey, and I received numerous compliments on it. I frequently substitute shrimp or sausage for the chicken ... or add all three. -Bonnie Brann, Pasco, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 23

4 cups chicken broth
2-1/2 cups uncooked long grain rice
1 cup chopped red onion
3 garlic cloves, minced, divided
1-1/4 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 bay leaf
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
2 green onions, sliced
1 teaspoon chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
2 tablespoons butter
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1 cup frozen peas
1 pound boneless skinless chicken breasts, thinly sliced
2 tablespoons lemon juice
1/3 cup sliced almonds, toasted

Steps:

  • In a saucepan, bring the broth, rice, onion, 1 teaspoon garlic, chili powder, salt, turmeric, pepper and bay leaf to a boil. Reduce heat; cover and simmer until rice is tender, about 20 minutes. Discard bay leaf. , In a skillet over medium-high heat, saute the next 7 ingredients and remaining garlic in butter for 2 minutes. Add mushrooms; cook until peppers are crisp-tender. Add tomato and peas; heat through. Remove from the heat. Add rice; keep warm. , In another skillet, cook and stir chicken in lemon juice over medium-high heat until no longer pink. Add to rice mixture; toss. Top with almonds.

Nutrition Facts : Calories 491 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1131mg sodium, Carbohydrate 75g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.

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