"Chicken pieces of your choice simmered with rice, tomatoes, onion, bell pepper and spices. This is a delicious and filling dish that you won't be able to get enough of!" — Sarah Zourdoumis
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olive oil, divided
1 (2 to 3 pound)
whole chicken, cut into pieces
onion, thinly sliced
green bell pepper, thinly sliced
uncooked white rice
1 (14.5 ounce) can
whole peeled tomatoes, with liquid
1 3/4 cups
ground black pepper
To make this more like my Abuela's arroz con pollo, I used a little less broth (we use about 1 1/2 cups total liquid per cup of rice) and a small packet of Goya seasoning con azafran instead of the paprika and pepper. It was great!
Well i thought i would try this but sorry we didnt like this very well at all.I will stick with my gram's recipe much more flavorfull.Thnx anyway
This is a great foundation recipe - it can be taylored to fit many tastes. I found it took longer to brown the chicken, but the rest of the recipe is pretty accurate. I did my own version:
Substituted olive oil with canola oil;
Supplemented the paprika with cumin;
Used the chicken skin to flavor the rice and peppers, then discarded the skin;
Supplemented the bell pepper with 3 more serano peppers;
Supbtituted whole tomates & liquid with diced tomatoes & liquid;
Also, I believe using my Le Cruset for this dish made it better than a regular pot.
I think it will make good leftovers, too.
This was a really tasty dish--my lover loved it. I used boneless, skinless chicken breasts and canned diced tomatoes with green chilis. This one is a keeper because we love Mexican dishes and this tastes quite authentic.
Wow; Incredible great recipe that I will make again and again. My changes..1 tsp cumin instead of paprika and rotel diced tomatoes with a small can of tomotoe sauce. Rice takes forever to cook in the dry air of Las Vegas so I thought the extra liquid would help and it did!
First time making anything like this.....was delicious !! I also took out the paprika and replaced it with goya seasoning con azafran....was FANTASTIC !!!
this recipe was really quick, and easy. I had my dad over for dinner that night, and it reminded us both of something my mother sed to make!!
I used boneless/skinless chicken thighs for this but otherwise followed the recipe exactly. Really easy to prepare, great weeknight dinner because of minimal prep. The taste was very yummy! I may try this in the crockpot next time. My family raved at how great this tasted!
* Percent Daily Values are based on a 2,000 calorie diet.
Spanish Rice Chicken II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 876
** Calories from Fat: 451
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