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Spanish Chicken and Rice

Serves 8
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
241 calories per serving


> 1 tbsp vegetable oil
> 1 1/2 lb boneless, skinless chicken thighs, cut into cubes
> 1 medium onion, chopped
> 1 bell pepper, chopped
> 1 tbsp minced garlic
> 1 tbsp smoked paprika
> 2 tsp cumin
> 1 (15 oz) can diced tomatoes
> 1 (15 oz) can black beans, drained and rinsed
> 2 cups chicken broth
> 2 cups instant brown rice
> 1 cup frozen peas
> grated Parmesan cheese to garnish


Preheat a large Dutch oven or pot with a lid over medium high heat.
Add the oil, cubed chicken thighs, onions, peppers, garlic, paprika and cumin to pot. Cook for 4-5 minutes until lightly browned.
Add the diced tomatoes, beans, and chicken broth. Bring liquid to a boil, and reduce to medium heat. Simmer for 10-15 minutes.
Stir in the rice into the simmering pot. Cover and cook for an additional 5 minutes. Stir in the peas, bowl up, and sprinkle with Parmesan cheese!

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