Description
A simple one-pan meal with Spanish rice and chicken that’s flavorful and easy to make.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 1 ½ cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken thighs and cook for 4-5 minutes per side until browned. Remove and set aside.
- In the same skillet, sauté onion and bell pepper until softened, about 3-4 minutes.
- Add garlic, smoked paprika, cumin, salt, and black pepper. Stir for 30 seconds.
- Pour in rice, diced tomatoes (with juice), and chicken broth. Stir well.
- Return chicken thighs to the skillet, nestling them into the rice mixture.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Remove from heat and let sit covered for 5 minutes.
- Fluff rice with a fork and garnish with cilantro if desired.
Notes
- Use leftover rotisserie chicken for a quicker version.
- Adjust spices to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish