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4.86 from 7 votes

One Pan 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!  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 5 people
Author: ThriftyFrugalMom.com

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

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!  :)