Spanish Rice with Chicken
Savor the bold and comforting flavors of Spanish Rice with Chicken, a one-pot wonder that combines tender, golden-seared chicken thighs with aromatic spices, vibrant vegetables, and perfectly fluffy rice. Infused with the smoky depth of paprika, earthy cumin, and a hint of oregano, this dish is simmered in a savory blend of chicken broth and juicy diced tomatoes for maximum flavor. With the addition of sweet pops of peas and a refreshing sprinkle of fresh parsley, this recipe is as visually stunning as it is delicious. Ready in just 50 minutes, it’s an ideal choice for a hearty family dinner or a flavorful weeknight meal. Don’t forget the lemon wedges for a bright, zesty finish that ties all the flavors together!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 14-ounce can diced tomatoes with juice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges (for serving)
Instructions
Season the chicken thighs with 1 teaspoon of the salt, 0.5 teaspoons of the black pepper, and half of the smoked paprika.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion and red bell pepper until softened, about 5 minutes.
Stir in the minced garlic, smoked paprika, ground cumin, and dried oregano. Cook for 1 minute or until fragrant.
Add the rice to the skillet, stirring to coat it in the oil and aromatics. Toast the rice for 2 minutes, stirring frequently.
Pour in the chicken broth and diced tomatoes (with their juice). Stir well and season with the remaining 0.5 teaspoons of salt.
Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Bring the mixture to a simmer, then cover the skillet with a tight-fitting lid.
Reduce the heat to low and cook for 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Remove the lid and sprinkle the frozen peas over the top. Cover again and let rest for 5 minutes to allow the peas to warm through.
Garnish with freshly chopped parsley and serve with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5063 mg | 220% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 31.3 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 319 mg | 25% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3178 mg | 68% | |
*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.
