Creamy Peppered Potato and Rice Skillet

A comforting, pantry-focused skillet meal that repurposes leftover milk into a rich, savory sauce, elevated with a sweet and spicy barbecue glaze.

Prep: 10 min · Cook: 35 min · Yield: 2 · Method: Stovetop

Ingredients

• 1 lb potatoes
• 0.5 cup rice
• 2 cups milk
• 0.25 cup barbecue sauce
• 1 tbsp lingonberry jam
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp chilli flakes

Cooking instructions

1. Dice the potatoes into 1/2-inch cubes. Rinse the rice under cold water until the water runs clear.
2. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until golden and tender, about 12 minutes. (about 12 min)
3. Stir in the rice, milk, salt, pepper, and chilli flakes. Bring to a gentle simmer, cover, and cook until the rice is tender and the milk has reduced into a creamy sauce, about 20 minutes. (about 20 min)
4. In a small bowl, whisk together the barbecue sauce and lingonberry jam. Drizzle the glaze over the skillet mixture and toss gently before serving. (about 3 min)