30 Minute Spanish Chicken and Rice
A favorite of ours that combines chicken, rice, tomatoes, onions and peppers into a delicious Mexican inspired skillet meal that is ready in just 30 minutes!
Servings: 5 people
Ingredients
- 2 tbsp butter
- 2 cans (14.5 oz. each) diced tomatoes, drained or 4 c. diced fresh tomatoes
- 1/2 cup onion, finely chopped
- 1 green pepper, chopped (optional)
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1 cup dry long-grain rice
- 2 cups chicken broth
- 1 1/2 cups cooked chicken, cubed
- 1 tbsp chopped olives (optional)
Instructions
- In skillet, melt butter, then add tomatoes, onion, pepper, salt and garlic powder. Cook for about 5 minutes.
- Add rice and broth. Cook on low heat until rice is done and broth absorbed.
- Add chicken and and olives, if adding, and heat through.
Notes
Using Fresh Chicken: If you want to make this recipe with fresh boneless chicken breast or thighs, you will need about ¾ lb. of raw meat to get the 1 ½ c. cooked, diced meat. Obviously, you will also need to cook the chicken, but I think that's a given! :)
Tomato Substitution: If you'd like to add a bit more spicy, zesty flavor, you can substitute a can of Rotel for one of the cans of tomatoes.
