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

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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  • 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 11
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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...


I thought this recipe was great & easy to make. Made mine with diced tomatoes with green chilies, plus green & red peppers, about 3/4 cup and used chicken broth and 8 chicken tenders that I cook...

This came out awesome and it was so easy to make! I replaced the green pepper with green peas. This is the way I'll be cooking my Chicken and Yellow Rice from now on.

My family including picky daughter ate this! Added red,green peppers and onions and garlic and diced tomatoes...fabulous!

Very easy and yummy! I added chopped onions and seasonings to the water with bell peppers before throwing in the chicken. I cut each chicken breast into thirds, and later into smaller pieces aft...

Came across this recipe while looking for a way to use some leftover roasted chicken which I diced up. I put in 1/2 onion and a clove of garlic in the broth (low sodium chicken broth) and simmer...

Absolutely the easiest chicken and rice recipe . I did modify a few minor things to suit my tastes however over all this is a great foundation too begin . In place of water I used chicken broth ...

I used unsalted chicken stock to replace 2 cups of the water. I'm far from an experienced cook and always looking for simple dishes that my picky eaters will eat and this was a HUGE hit. Simple ...

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