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One-Pan Spanish Rice and Chicken
Cubed chicken breast browns in olive oil with chopped onion, green pepper, and minced garlic before tomato sauce stirs through. Five cups of pre-cooked Spanish rice fold in last, absorbing the pan juices as everything heats together. The whole skillet comes together in 40 minutes and serves 6. Minced parsley goes on at the end — a small detail that adds a fresh note against the tomato-coated rice.
Equipment
- Stovetop
- Skillet
Ingredients
- 5 cups Spanish rice, cooked unsalted
- 2 lb chicken breast, no skin, cubed
- 1 cup onions, chopped
- ¾ cup green pepper, chopped
- 1 clove garlic, minced
- 2 tsp olive oil
- 1 cup tomato sauce
- 1 tsp minced parsley for garnish
- Pepper to taste
Instructions
- 1Cook the raw rice in unsalted water until tender. You'll need about 5 cups of cooked rice for the dish.
- 2Heat the olive oil in a large pan over medium heat. Add the chopped onions, green peppers, and minced garlic, sautéing for about 5 minutes until softened.
- 3Stir the tomato sauce into the vegetable mixture and season with black pepper to taste.
- 4Add the cubed chicken and cooked rice to the pan, stirring to combine. Cook for 20 minutes, or until the chicken is completely cooked through. Stir occasionally so the rice doesn't stick to the bottom.
Notes
- Garnish: Top the finished dish with minced fresh parsley right before serving.
- Storage: Keeps in the fridge for up to 4 days in an airtight container.
- Prep: You can use leftover cooked rice to save time. Cold, day-old rice actually holds its shape better in the skillet.
