Spanish Rice with Chicken and Sausage
Transport your taste buds to the vibrant heart of Spain with this flavorful Spanish Rice with Chicken and Sausage. This one-pan masterpiece combines tender, seared chicken thighs, smoky slices of sausage, and perfectly seasoned long-grain rice, simmered in a harmonious blend of chicken broth, diced tomatoes, and fragrant spices like smoked paprika and cumin. Bursting with layers of flavor from sautéed onions, bell peppers, and garlic, this dish is brought to life with the addition of sweet peas and a sprinkle of fresh parsley. Easy to prepare in under an hour, this hearty, crowd-pleasing meal is perfect for weeknight dinners or casual gatherings. Serve it piping hot and enjoy a satisfying medley of textures and bold Spanish-inspired flavors in every bite.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 4 pieces chicken thighs, boneless and skinless
- 8 ounces smoked sausage, sliced
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic cloves, minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 14.5 ounces diced tomatoes (canned, with juice)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat.
Season the chicken thighs with salt and pepper, then add them to the skillet. Sear for 3-4 minutes per side until browned. Remove and set aside.
In the same skillet, add the sliced smoked sausage and cook for 3-4 minutes until lightly browned. Remove and set aside with the chicken.
Add the remaining 1 tablespoon of olive oil to the skillet, then sauté the diced onion and bell pepper for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rice to the skillet and stir to coat it in the oil and vegetables. Toast the rice for 2-3 minutes until lightly golden.
Pour in the chicken broth and diced tomatoes (with their juice), then stir in the smoked paprika, ground cumin, dried oregano, salt, and black pepper.
Return the chicken thighs and sausage to the skillet, nestling them into the rice mixture.
Bring everything to a gentle simmer, then cover with a lid and reduce the heat to low. Cook for 25-30 minutes until the rice is tender and the chicken is cooked through.
Stir in the frozen peas and cook for an additional 5 minutes to heat them through.
Remove from heat and let rest for 5 minutes before fluffing the rice gently with a fork.
Garnish with freshly chopped parsley if desired, then serve warm.
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 7530 mg | 327% | |
| Total Carbohydrate | 197.3 g | 72% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 41.6 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 4463 mg | 95% | |
*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.
