Chicken & Rice Skillet

2 chicken breasts, roasted or grilled (i.e. leftovers)
1 sweet onion (Vidalia, Mauai, Texas Sweet), cut to 1” chunks
1 red Bell pepper, cut to 1” chunks
½ cup frozen peas
¾ cup white rice, cooked
1 tsp+ garlic, crushed or minced fine
½ - ¾ tsp Oregano
½ tsp Thyme

Tear the the chicken into bite-sized shreds and saute it with the garlic and olive oil over medium-high heat until it is just barely starting to brown. Add the onion and bell pepper, and cook with the heat still medium-high, stirring fairly often, until the onion is just starting to turn transparent. Add the peas, Thyme and Oregano and turn the heat down to medium.

Add the rice as soon as the peas are thawed and stir everything in together. Keep the heat at medium or just a little on the high side so that the rice browns a bit and let it cook for ten minutes or more. You can turn the heat down after a while and let it simmer for half an hour or so, but you’ll need to stir it from time to time, even if you are using a non-stick skillet.