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Gluten-Free

Skillet Spanish Chicken & Rice

Use your own canned tomatoes (or your favorite boxed variety) to make this bone-warming Spanish chicken and rice skillet, a breeze at just 20 minutes of prep!

Skillet Spanish Chicken & Rice recipe
Edward Pond
Servings
4
Prep Time
20 min
Cook Time
20 min
Duration
40 min

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 4 boneless, skinless chicken breasts (4 to 5 oz each)
  • 1/4 tsp each sea salt and fresh ground black pepper
  • 1 tbsp minced garlic
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 1 1/3 cups uncooked instant brown rice
  • 1 qt jar homemade canned tomatoes with liquid (or 1 pint jar homemade canned tomatoes with liquid plus 3/4 cup water)
  • 2 tsp chile powder
  • 2 tsp ground cumin
  • 1/4 cup pitted and sliced green olives
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup crumbled queso fresco (1 oz)

Preparation

  1. In a large skillet, heat oil on medium-high. Season chicken on both sides with salt and black pepper. Transfer to skillet and sauté until lightly browned, 4 to 5 minutes per side. Transfer chicken to a plate and cover to keep warm.
  2. Add garlic and onion to skillet and sauté for 1 minute. Add bell pepper and sauté for 2 more minutes. Add rice and stir until lightly toasted and combined with vegetables.
  3. Add tomatoes with liquid, chile powder and cumin to skillet and stir to combine. Using the edge of a wooden spoon, break apart any larger tomato pieces. (If rice is not covered by tomato liquid, add an additional 1/4 cup water.) Bring to a boil, then immediately reduce to a simmer.
  4. Place chicken on top of tomato-rice mixture. Cover and cook for 5 minutes. Turn off heat and let sit on stovetop, covered, for 5 minutes.
  5. Add olives and cilantro to chicken-rice mixture and toss and fluff with a fork (if desired, remove chicken to ease stirring, then return to skillet). To serve, sprinkle queso fresco over top of chicken-rice mixture and divide evenly among serving plates.

Nutrition Information

  • Serving Size 1 cup rice mixture and 1 Spanish chicken breast
  • Calories 340
  • Carbohydrate Content 26 g
  • Cholesterol Content 80 mg
  • Fat Content 10 g
  • Fiber Content 4 g
  • Protein Content 32 g
  • Saturated Fat Content 2.5 g
  • Sodium Content 390 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g