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Spanish Style Chicken And Rice Recipes

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SpanishStyle Chicken and Rice in 2020 Easy one pot meals, Stuffed peppers, Chicken
SpanishStyle Chicken and Rice in 2020 Easy one pot meals, Stuffed peppers, Chicken from www.pinterest.com

Description

Spanish style chicken and rice recipes are savory, flavorful, and easy to prepare. These dishes are perfect for a weeknight dinner or a special occasion. The combination of chicken, rice, and spices creates a satisfying meal that will leave you feeling full and satisfied. This recipe is also a great way to introduce new flavors and ingredients to your family or guests.

Prep Time

The prep time for this recipe is about 15 minutes. You will need to chop vegetables, measure out spices, and cut chicken into bite-size pieces.

Cook Time

The cook time for this recipe is about 30 minutes. You will need to cook the chicken, sauté the vegetables, and simmer the rice.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/4 cup chopped fresh parsley

Equipment

  • Dutch oven or large pot
  • Knife and cutting board
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method

  1. Heat a Dutch oven or large pot over medium-high heat.
  2. Add the chicken and cook for 5-7 minutes, or until browned on all sides.
  3. Remove the chicken from the pot and set aside.
  4. Add the onion, red and green bell peppers, and garlic to the pot.
  5. Cook for 5-7 minutes, or until the vegetables are tender.
  6. Add the smoked paprika, ground cumin, dried oregano, salt, and black pepper to the pot.
  7. Stir to combine and cook for 1-2 minutes, or until fragrant.
  8. Add the diced tomatoes, rice, and chicken broth to the pot.
  9. Stir to combine and bring to a boil.
  10. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
  11. Stir in the chopped fresh parsley and serve.

Notes

  • This recipe can be easily doubled or halved to serve more or fewer people.
  • Feel free to use any color bell pepper you have on hand.
  • For a spicier dish, add a pinch of cayenne pepper or red pepper flakes.

Nutrition Info

  • Serving Size: 1 cup
  • Calories: 300
  • Total Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 65mg
  • Sodium: 600mg
  • Total Carbohydrates: 39g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 26g

Recipe Tips

  • Make sure to brown the chicken before adding the vegetables. This will give the chicken a nice crust and add flavor to the dish.
  • If the rice is still not cooked after 25 minutes, add a little more chicken broth or water and continue to simmer until it is tender.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Enjoy this Spanish style chicken and rice recipe with a side salad or crusty bread for a complete meal. The rich flavors and satisfying texture are sure to please everyone at the table.


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