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Spanish Rice Chicken II

Spanish Rice Chicken II

"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!"
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Ingredients

45 m servings 876 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 876 kcal
  • 44%
  • Fat:
  • 50.2 g
  • 77%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 57.6 g
  • 115%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.
  2. Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).
  3. Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. Bring to a boil.
  4. Reduce heat to medium low and simmer for 20 minutes, stirring occasionally. Remove bay leaf and serve.

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Reviews

Read all reviews 32
Most helpful positive review

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 ...

Most helpful critical review

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

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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 ...

First time making anything like this.....was delicious !! I also took out the paprika and replaced it with goya seasoning con azafran....was FANTASTIC !!!

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