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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Season the chicken thighs with 1 teaspoon of the salt, 0.5 teaspoons of the black pepper, and half of the smoked paprika.

Step 2

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.

Step 3

Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion and red bell pepper until softened, about 5 minutes.

Step 4

Stir in the minced garlic, smoked paprika, ground cumin, and dried oregano. Cook for 1 minute or until fragrant.

Step 5

Add the rice to the skillet, stirring to coat it in the oil and aromatics. Toast the rice for 2 minutes, stirring frequently.

Step 6

Pour in the chicken broth and diced tomatoes (with their juice). Stir well and season with the remaining 0.5 teaspoons of salt.

Step 7

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.

Step 8

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).

Step 9

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.

Step 10

Garnish with freshly chopped parsley and serve with lemon wedges on the side for a bright, zesty finish.

Nutrition Facts

Serving size	(1905.9g)

Amount per serving	% Daily Value*
Calories	1663.4

Total Fat 75.5g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 500mg	0%
Sodium 5063.2mg	0%
Total Carbohydrate 118.8g	0%
Dietary Fiber 18.4g	0%
Total Sugars 31.3g
Protein 129.0g	0%

Vitamin D 28IU	0%
Calcium 319.2mg	0%
Iron 14.1mg	0%
Potassium 3177.9mg	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: 40.7%

Protein: 30.9%

Carbs: 28.4%