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Spanish Chicken and Rice

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Spanish Chicken and Rice
  • Prep Time 25 min
  • Total Time 50 min
  • Servings 4
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Enjoy this hearty chicken and rice sprinkled with olives that’s ready in about an hour – perfect for a dinner.

Ingredients

2
tablespoons olive oil
1
cup chopped onions
1
cup chopped green bell pepper
1/2
cup diced cooked ham
3
garlic cloves, minced
2
cups water
1
(8-oz.) pkg. seasoned Spanish yellow rice mix
4
boneless skinless chicken breast halves
1/2
teaspoon paprika
1/2
cup sliced pimiento-stuffed green olives

Directions

  • 1 Heat oil in large skillet over medium heat until hot. Add onions, bell pepper and ham; cook about 5 minutes or until onions are tender, stirring frequently. Stir in garlic; cook 30 to 60 seconds or until softened.
  • 2 Add water; bring to a boil. Stir in rice. Boil 1 minute, stirring constantly. Top with chicken breast halves; sprinkle with paprika. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender, all water is absorbed and chicken is fork-tender and juices run clear. Sprinkle with olives.
Tips  

This recipe is inspired by classic Spanish arroz con pollo (chicken with rice). Packaged yellow rice mix simplifies this version.

Many Spanish recipes are flavored with olive oil, onions, green bell pepper, ham and garlic.

To remove skin from garlic, press clove gently with flat side of knife. Cut off root end, remove skin and finely chop.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
120
)
Daily Value
Total Fat
13g
20%
(
Saturated Fat
2g
10%
)
Cholesterol
80mg
27%
Sodium
1460mg
61%
Total Carbohydrate
50g
17%
(
Dietary Fiber
2g
8%
,
Sugars
4g
)
Protein
36g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 3 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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