Chicken and Spanish Rice

Chicken with Rice

Add another vegetable to round out this easy skillet dinner….. or not.


  • 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


  • 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

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