One Skillet Spanish Rice Meal
Get dinner on the table in no time with this hearty and flavorful One Skillet Spanish Rice Meal! Perfect for busy weeknights, this recipe combines tender long-grain white rice, vibrant vegetables, smoky paprika, and the option of shredded chicken for added protein—all cooked to perfection in a single pan. Infused with bold spices like cumin and oregano, this dish is simmered in a savory broth with juicy diced tomatoes for ultimate depth and richness. The addition of sweet peas and a sprinkle of fresh parsley provides a pop of color and freshness, while a squeeze of lemon adds a zesty finishing touch. With minimal cleanup and a cook time of just 30 minutes, this one-pot wonder is a crowd-pleaser that’s ideal for family dinners or easy meal prep. Tags: one skillet meals, Spanish rice recipe, easy weeknight dinners, one-pot dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 14.5 ounces canned diced tomatoes
- 2 cups chicken broth or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cooked chicken breasts, shredded (optional)
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté for 4–5 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
Add the uncooked rice to the skillet and toast it for 2–3 minutes, stirring frequently until lightly golden.
Stir in the smoked paprika, ground cumin, and dried oregano, coating the rice evenly with the spices.
Pour in the canned diced tomatoes (with their juices) and the chicken or vegetable broth. Stir well to combine.
Season with salt and black pepper, then bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
If using shredded cooked chicken, stir it into the skillet during the last 5 minutes of cooking to warm through.
Add the frozen peas during the final 2–3 minutes of cooking and stir to distribute evenly.
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork, sprinkle with chopped fresh parsley, and serve with lemon wedges on the side for added zest.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 11.6 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
