Spanish Rice and Chicken
Savor the vibrant flavors of this one-pot Spanish Rice and Chicken recipe, a hearty and aromatic dish perfect for weeknight dinners or casual gatherings. Tender, golden-seared chicken thighs are simmered with seasoned long-grain rice, a medley of diced tomatoes, sweet onions, and green bell peppers—all infused with a smoky blend of paprika, cumin, and oregano. A sprinkle of vibrant peas adds a pop of color and a touch of sweetness, while chicken broth ties everything together into a rich, flavorful base. Ready in just under an hour, this easy and comforting recipe is not only a breeze to prepare but also offers minimal cleanup since it’s made in a single skillet. Garnish with fresh parsley for a burst of freshness and serve warm for a satisfying meal the whole family will love. Perfect for fans of chicken and rice dishes, Spanish-inspired recipes, or quick yet wholesome dinner ideas!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 14.5-ounce can diced tomatoes with juices
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add the diced onion and green bell pepper. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the uncooked rice to the skillet. Stir frequently for 2-3 minutes to lightly toast the rice.
Pour in the chicken broth and diced tomatoes with their juices. Stir to combine and scrape up any browned bits from the bottom of the skillet.
Mix in the paprika, cumin, oregano, remaining salt (1/2 teaspoon), and remaining black pepper (1/4 teaspoon).
Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Bring everything to a gentle simmer.
Cover the skillet with a tight-fitting lid and reduce the heat to low. Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
In the last 5 minutes of cooking, sprinkle the frozen peas over the rice. Cover and cook until heated through.
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4863 mg | 211% | |
| Total Carbohydrate | 116.2 g | 42% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 27.2 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 311 mg | 24% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3070 mg | 65% | |
*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.
