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Spanish Chicken and Rice

Looking for a quick way to spice up the weeknight? This no-frills recipe makes a Spanish-style meal for 4, and smoked paprika adds just the right amount of kick.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
458 calories per serving


> 1 ½ pounds skinless, boneless chicken thigh, cut into 1-inch chunks
> 2 tsp smoked paprika
> 2 tbsp olive oil
> 1 cup rice
> 1 (16 oz) jar fresh salsa
> 1 ¼ cup fat-free low sodium chicken broth


Cut chicken into 1-inch chunks. Toss the chicken with the smoked paprika. Heat a pan with the olive oil over medium-high heat and brown the chicken on all sides.
Add the rice to the pan with the chicken and mix well. Cook for an additional 1 min. to toast the rice. Add the salsa and broth, and stir. Bring to a simmer, then cover with a lid and reduce heat to low. Simmer for 20 min. or until liquid is absorbed.

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