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Spanish Chicken

EDR Spanish Chicken
4-ounce chicken breast and 1/2-cup rice
20 Min

What's better than succulent, browned chicken surrounded by Spanish rice? Serve Spanish Chicken at your next get-together - it'll wow company and please even your picky eaters!

What You'll Need

  • 1 tablespoon vegetable oil
  • 4 boneless, skinless chicken breast halves (1 pound total)
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 cup instant brown rice
  • 3/4 cup low-sodium chicken broth
  • 1 (14-1/2-ounce) can no-salt-added diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

What to Do

  1. In a large skillet, heat oil over medium heat. Add chicken breasts and brown 5 minutes per side. Remove from skillet; set aside.
  2. Add onion and bell pepper to skillet, and sauté over medium heat 5 to 6 minutes, or until tender.
  3. Return chicken to skillet and add rice, chicken broth, tomatoes, thyme, red pepper, salt, and black pepper; stir until well combined. Reduce heat to medium-low, cover, and simmer 10 minutes, or until no pink remains in chicken.
  4. Turn off heat, cover skillet, and let sit 5 minutes. Fluff rice; serve.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 370
  • Calories from Fat 73
  • Total Fat 8.1g 12 %
  • Saturated Fat 1.5g 7 %
  • Trans Fat 0.0g 0 %
  • Protein 30g 60 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 73mg 24 %
  • Sodium 336mg 14 %
  • Total Carbohydrates 44g 15 %
  • Dietary Fiber 4.1g 16 %
  • Sugars 4.9g 0 %

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