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Spanish Chicken & Rice
At a Glance
- Prep
- 15 minutes
- Cook
- 65 minutes
- Total
- 1 hr 15 min
- Yield
- 4.00 serving(s)
Categories
- one-pot meal
Cuisine
- Spanish-inspired
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Any
Allergens
- May contain soy — check ingredients
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Spanish Chicken & Rice brings together 1 tablespoon vegetable oil, 4 boneless skinless chicken breasts (about 1 lb), 2/3 cup long grain brown rice in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 tablespoon vegetable oil
- 4 boneless skinless chicken breasts (about 1 lb)
- 2/3 cup long grain brown rice
- 1 1/2 cups fat free chicken broth
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 1 medium onion, chopped (about 1/2 cup)
- 2 garlic cloves, finely chopped
- 1 (14 1/2 ounce) can stewed tomatoes
- 1/2 cup monterey jack cheese, shredded (2 ounces)
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Instructions
Heat oil in 10-inch skillet over medium heat.
Cook chicken in oil 8 - 10 minutes, turning once, until light brown.
Drain fat from skillet.
Stir remaining ingredients except cheese into skillet with chicken.
Heat to boiling; reduce heat.
Cover and simmer 50 - 55 minutes, stirring occasionally, until rice is tender.
Sprinkle with cheese.
Keep Cooking
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