Name: Spanish Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 1¼ pounds boneless skinless chicken breasts; Kosher salt and pepper (to taste); 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 2 tablespoons olive oil (divided); 1 medium onion (finely diced); 2 medium carrots (finely diced); 2 celery ribs (diced); 3 to 4 garlic cloves (minced); 1 red bell pepper (diced); 1 yellow bell pepper (diced); 1 cup long grain rice (uncooked); 14.5 ounces tomato sauce or diced tomatoes (one can); 2 cups low sodium chicken stock; ½ cup sliced black olives; Freshly chopped parsley (to garnish)

Spanish Chicken and Rice

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If you’re in search of a comforting and flavorful meal, this Spanish Chicken and Rice recipe is perfect for you. It combines tender chicken breasts with vibrant vegetables and aromatic spices like smoky paprika to create a dish that warms both the heart and home. Ideal for busy weeknights or family gatherings, this one-pan wonder is not only quick to prepare but also a breeze to clean up afterward. With just 15 minutes of prep time, you’ll find yourself enjoying a deliciously hearty meal in no time. Plus, it’s great for meal prep—leftovers make for a delightful lunch the next day!

Author: Tiffany
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Dinner
Method: One-Pan Cooking
Cuisine: Spanish

Ingredients

Scale

1¼ pounds boneless skinless chicken breasts
Kosher salt and pepper (to taste)
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
2 tablespoons olive oil (divided)
1 medium onion (finely diced)
2 medium carrots (finely diced)
2 celery ribs (diced)
3 to 4 garlic cloves (minced)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
1 cup long grain rice (uncooked)
14.5 ounces tomato sauce or diced tomatoes (one can)
2 cups low sodium chicken stock
½ cup sliced black olives
Freshly chopped parsley (to garnish)

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Instructions

Season the chicken with smoked paprika, salt, pepper, oregano, garlic powder, and olive oil. Let sit.
In a large pan, heat olive oil over medium heat and cook the chicken until golden brown (10-12 minutes). Set aside.
Sauté diced onion, carrots, celery, and minced garlic in the same pan for about 4 minutes; then add diced bell peppers.
Stir in uncooked rice; toast for 2 minutes before adding tomato sauce and chicken stock.
Nestle the chicken back into the pan; cover and simmer on low for 18-20 minutes until rice is fluffy.
Finish with sliced olives and chopped parsley before serving.

Nutrition

Serving Size: 1 plate (about 350g)
Calories: 450
Sugar: 6g
Sodium: 650mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg

Find it online: https://simplyhomecooking.com/spanish-chicken-and-rice/