Easy Chicken and Yellow Rice

Easy Chicken and Yellow Rice


"Easy to make chicken and yellow rice, served just like at your local Spanish restaurant."
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1 h 20 m servings 427 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1205 mg
  • 48%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
  3. Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
  4. Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.



The first time I tried this recipe it was ok...maybe a little lackluster in flavor but I tried it again with a few tweaks. I marinated my chicken overnight in a homemade mojo. In lieu of water I...


This was the very best I have ever made and i have made this for years. I put frozen green peas and green olives since we do not like green peppers. So good!