Chicken and Spanish Rice; fall crocuses

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.

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Chicken

Ingredients

Scale
  • 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 
  • 1/43/4 cup chicken stock or water
  • 2 tsp Worcestershire sauce
  • 1 tbs olive oil

Instructions

  • 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.

Notes

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

Chicken with Spanish Rice

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.

15 thoughts on “Chicken and Spanish Rice; fall crocuses”

  1. I make a similar dish, but saute the peppers separately for hubs, take my rice out and then mix them into the remaining for him. I’m sure it would be tastier if they were all cooked together, but at least he’s getting peppers so he doesn’t complain. It’s one of the few rice dishes he likes.

    We’ve had very weird weather here again. I picked my green tomatoes and pickled them with jalepenos and whatever the other two peppers were that I planted (thanks, crows!) and got four quarts out of them. I did my sauerkraut and it started fermenting like mad and now suddenly, it was down to 39 last night and didn’t make it to 50 today so will take twice as long to ferment enough to can. And the tomatoes I didn’t pick because they were starting to turn red have probably gotten as far as they’ll go now so… *sigh* Some days, I understand what the farmers felt like 100+ years ago with no irrigation or other aides to help.

  2. You grow peppers but don’t eat them?
    We’ve never had our heat on this early, or had fires this early. We have rain and cold forecast for the next 10 days, I guess we’re having a 2 season year in 2020…. why not? After a summer drought and watering ban now it’s too wet for the farmers to harvest.
    I’ve got to try making kraut….

  3. Nope, I grow them for him. He eats them raw, pickled, sliced on his salads, tosses them in soup…so I guess why not. It makes him happy.

    Homemade sauerkraut…there’s nothing like it. It’s delicious. Much better than anything you’d buy in the store. Just kosher salt (NO iodine!) and cabbage shaved really, to about an eighth inch. I try to buy my cabbage just before the really cold weather starts, like what we’re having now, because it’s a bit sweeter but still has enough liquid to make its own brine. I don’t have to add any distilled water to fill the pot. I got 10 gallons this year, so I’m trying to hang onto my canning lids for the kraut first and then I’ll can my other stuff.

    Email me if you want and I’ll give you more details and some tips. But you’d love it! 🙂

    • The problem is getting the white cabbage. I see it occasionally, 1 or 2 heads, all peeled back, I even buy it sometimes. The norm here is the green or Savoy cabbage.
      On the other hand, there is pretty good kraut here, thanks to the Alsace influence. I buy it at the deli counter and I have a choice or ‘raw’ or cooked – the cooked having a bit of white wine and juniper berries added. It’s nothing like what I used to buy in a green can in the US that had to be thoroughly washed to make edible.

      • I do use green cabbage. Just regular green cabbage. Savoy is a bit too delicate, I think, but it’s better in cabbage and noodles than the green, though I’ll eat cabbage and noodles either way. Unless your green cabbage there isn’t green cabbage here? But you know, you could grow your own next year…

        • What is called white cabbage here is what is just considered normal cabbage in the US. It’s the common cabbage in Ireland and Germany but not here.

      • Also, I never, ever eat sauerkraut from a can. The fermentation reacts to the metal. I’ll buy it in a plastic bag in a pinch, but even the glass jar, you can taste the lid.

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