We had Spanish Rice when I was growing up. To be honest, I thought it was one of those trendy, 50’s / 60’s dishes that everyone’s mom was making, along with Jello salads and pretzel-crusted desserts. (I wish I could find my ‘Joys of Jello’ cookbook….)
Then we moved to Andorra and I was introduced to Paella. I decided that must be the origin of the rice and tomato dish.
Just now I googled it and I found out it’s more commonly known as arroz rojo and is a Mexican side dish.
In other words….. the combination of rice, onions, tomatoes, etc. is old and well-traveled.
Since I like anything with tomatoes, and love skillet dinners this is a favorite chez moi.
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Chicken and Spanish Rice
Add another vegetable to round out this easy skillet dinner….. or not.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Chicken
- 2 chicken breasts, boneless, skinless, cut in half
- 1 onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 cup brown rice
- 1 3/4 cups (15oz, 450gr) whole, peeled tomatoes, chopped, juices reserved
- 1/4 – 3/4 cup chicken stock or water
- 2 tsp Worcestershire sauce
- 1 tbs olive oil
- Heat oil in deep skillet over medium heat.
- Add chicken breasts, and brown on both sides, about 5 minutes each.
- Remove to a plate.
- Add chili powder, paprika, onion, pepper, and garlic. Sauté for 5 minutes.
- Dain tomatoes, reserving juices, and add to the skillet.
- Add Worcestershire sauce and rice to the skillet. Stir to combine.
- Measure the drained tomato juices and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for).
- Pour this over the rice/vegetables in the skillet and stir well to combine.
- Lay the chicken breasts on top of the rice, cover, reduce heat to simmer and cook until rice is done. Mine took 20 minutes – check rice package.
- Stir occasionally while cooking.
- When done, serve – either from the pan or arrange nicely on a platter.
I used half of a red and a green pepper. I use peppers often in the fall and had them in the fridge. Use a whole pepper of any color.
Keywords: chicken, Spanish rice, skillet dinner
We’ve had the occasional nice day, or nice part of a day over the last 2 weeks, but, for the most part, the weather has been cold, windy and rainy.
Neither Guapa nor I particularly like it.
We found a brief sunny interlude for her pre-dinner walk yesterday. As I glanced around I spotted some bright yellow.
I didn’t know we had fall crocuses (croci?).
Or maybe I did know and have just forgotten…. having missed them for the last few years. It might be that the constant rain has brought them out now.
Their blooming season is fleeting, but what a nice treat it was to spot the color – both the yellow and the green.
Everything has been so brown for so long – as you can tell by looking at the ground they poked through.
Nature is truly wondrous.