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!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Season the chicken thighs on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 2

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.

Step 3

In the same skillet, add the diced onion and green bell pepper. Sauté for 4-5 minutes until softened.

Step 4

Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 5

Add the uncooked rice to the skillet. Stir frequently for 2-3 minutes to lightly toast the rice.

Step 6

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.

Step 7

Mix in the paprika, cumin, oregano, remaining salt (1/2 teaspoon), and remaining black pepper (1/4 teaspoon).

Step 8

Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Bring everything to a gentle simmer.

Step 9

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).

Step 10

In the last 5 minutes of cooking, sprinkle the frozen peas over the rice. Cover and cook until heated through.

Step 11

Remove the skillet from heat and let it rest, covered, for 5 minutes.

Step 12

Garnish with freshly chopped parsley if desired, and serve warm.

Nutrition Facts

Serving size	(1887.0g)

Amount per serving	% Daily Value*
Calories	1652.3

Total Fat 74.9g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 500mg	0%
Sodium 4862.6mg	0%
Total Carbohydrate 116.2g	0%
Dietary Fiber 17.7g	0%
Total Sugars 27.2g
Protein 127.7g	0%

Vitamin D 28IU	0%
Calcium 311.1mg	0%
Iron 14.5mg	0%
Potassium 3069.5mg	0%

*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.

Source of Calories

Fat: 40.9%

Protein: 31.0%

Carbs: 28.2%