Description
One-Pan Spanish Chicken and Rice is the perfect dinner solution for busy weeknights, combining savory chicken, fluffy rice, and vibrant Mexican flavors. Everything cooks in one pan, making cleanup a breeze and ensuring bold flavors that will satisfy your family. Whether you’re cooking for two or feeding a crowd, this dish delivers comfort and flavor in under an hour.
Ingredients
Scale
For the Chicken and Rice:
- 4 bone-in, skin-on chicken thighs (or chicken breasts)
- 1 cup long-grain white rice
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 1/2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for searing
For Garnish:
- Fresh cilantro (chopped)
- Lime wedges
Instructions
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, paprika, cumin, and chili powder. Add the chicken to the pan, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 4-5 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the diced onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened. Stir in the rice and cook for another 1-2 minutes to lightly toast the rice.
- Add the Liquids: Pour in the chicken broth and diced tomatoes with green chilies. Stir to combine and adjust seasoning if needed. Bring to a simmer.
- Cook the Chicken and Rice: Return the chicken to the skillet, placing it on top of the rice. Cover the skillet with a lid, reduce the heat to low, and cook for 20-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).
- Serve: Once the rice and chicken are cooked through, remove the skillet from the heat. Let it rest for a few minutes. Garnish with freshly chopped cilantro and lime wedges, and serve hot!
Notes
- Don’t Rush Browning the Chicken: Browning the chicken helps develop a rich, deep flavor. Be sure to cook it skin-side down until crispy before flipping.
- Use a Lid: Covering the skillet while cooking ensures the rice steams properly and the chicken stays juicy.
- Add More Vegetables: Feel free to toss in peas, corn, or other vegetables to the skillet for extra flavor and color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-pan
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: One-Pan Spanish Chicken and Rice, Spanish Chicken Rice, Chicken and Rice, Easy Chicken Dinner, Spanish Dinner Recipe, Weeknight Meal