Spanish Rice With Chicken Recipes

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SPANISH-STYLE CHICKEN AND RICE



Spanish-Style Chicken and Rice image

In this easy recipe for entertaining, crispy-skin chicken thighs roast atop a heady combo of Spanish-style rice emboldened with smoked paprika and mixed with earthy curly kale and sweet yellow bell peppers. Serve with a simple tossed salad to complete the meal.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 44m

Yield 4

Number Of Ingredients 12

1 ½ teaspoons smoked paprika, divided
½ teaspoon garlic powder
¼ teaspoon black pepper
4 (8 ounce) bone-in, skin-on chicken thighs
2 teaspoons olive oil
½ cup chopped green onions
½ large yellow bell pepper, cut into thin strips
4 cups loosely packed torn curly kale
½ cup unsalted chicken stock
1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Spanish-Style Rice
1 tablespoon red wine vinegar
1 pinch Salt to taste

Steps:

  • Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.
  • Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan, skin-side down. Cook until skin is lightly browned, 5 to 6 minutes. Turn chicken over; cook 3 minutes. Remove chicken from pan (it will not be completely done at this point).
  • Add green onions and bell pepper to drippings in pan; saute 2 minutes. Add kale and chicken stock; cover and cook 2 minutes or until kale is lightly wilted. Stir rice, vinegar, and remaining 1 teaspoon smoked paprika into kale mixture. Nestle chicken on top of rice mixture. Bake at 400 degrees F until a thermometer inserted into thickest part of a thigh registers 165 degrees F, about 22 minutes.

SPANISH CHICKEN AND RICE



Spanish Chicken and Rice image

I'VE had this recipe for 50 years and have probably made it hundreds of times. This dish can be prepared quickly. The portions are just right for two people, and any leftovers are just as delicious the next day. -Mary Nelms, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 13

2 tablespoons all-purpose flour
1 teaspoon salt, divided
1/4 teaspoon pepper
2 bone-in chicken breast halves
1 tablespoon butter
1/2 cup chopped onion
1/4 cup chopped green pepper
1 garlic clove, minced
1 jar (2-1/2 ounces) sliced pimientos, drained
1/2 cup uncooked rice
1-1/4 cups chicken broth
1/2 teaspoon ground turmeric
1/8 to 1/4 teaspoon chili powder

Steps:

  • Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. , In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. , Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender.

Nutrition Facts : Calories 466 calories, Fat 10g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 1909mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 3g fiber), Protein 40g protein.

SPANISH RICE AND CHICKEN



Spanish Rice and Chicken image

My mother has always been an avid cook, and my sister, two brothers and I were raised on this casserole. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list. I know you'll enjoy is as much as we do. -Cindy Clark, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 pounds), cut up
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon paprika
1 cup uncooked rice
3/4 cup chopped onion
3/4 cup chopped green pepper
1/4 cup minced fresh parsley
1-1/2 cups chicken broth
1 cup chopped tomatoes
1-1/2 teaspoons chili powder
1 teaspoon salt

Steps:

  • Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.

Nutrition Facts : Fat 12 g fat (3 g saturated fat), Cholesterol 73 mg cholesterol, Sodium 1,448 mg sodium, Carbohydrate 30 g carbohydrate, Fiber 2 g fiber, Protein 27 g protein.

SPANISH RICE CHICKEN I



Spanish Rice Chicken I image

This recipe is so quick and is so very simple! It is perfect for making in a recreational vehicle (RV) galley for a quick, delicious dinner on the road and on the go! Andale, pues!

Provided by MSSHARON

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 6

1 (6.8 ounce) package Spanish-style rice mix
1 tablespoon butter
2 cups hot water
1 skinless, boneless chicken breast half - cut into cubes
1 cup salsa
1 (14.5 ounce) can diced tomatoes with green chile peppers

Steps:

  • In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 27.8 g, Cholesterol 16.5 mg, Fat 2.6 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 1140.4 mg, Sugar 3 g

SPANISH CHICKEN AND RICE



Spanish Chicken and Rice image

This chicken is great because you throw it all together in a pot & let it cook until the chicken is so tender, it's almost falling off the bone. Remove skin from chicken before cooking for a healthier dish.

Provided by Marli

Categories     Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
4 chicken thighs
6 chicken drumsticks
1 large red onion, diced
1 large green capsicum, diced
3 teaspoons sweet paprika
1 (16 ounce) can chopped tomatoes
1 teaspoon ground turmeric
1 1/4 cups arborio rice or 1 1/4 cups paella rice
3 1/2 cups boiling water

Steps:

  • Heat 2 tablespoons of the oil in a large pot.
  • Season the chicken pieces with salt & pepper and brown in batches.
  • Remove from pot.
  • Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent.
  • Stir in the paprika and cook for 30 seconds.
  • Add the tomatoes and simmer gently until it has thickened.
  • Stir in the water, then add the rice and the tumeric.
  • Return the chicken to the pot and stir to combine.
  • Bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.

Nutrition Facts : Calories 768.6, Fat 38.2, SaturatedFat 8.8, Cholesterol 167.7, Sodium 176.1, Carbohydrate 60.8, Fiber 5, Sugar 5.8, Protein 43.4

SPANISH RICE WITH CHICKEN AND SAUSAGE



Spanish Rice With Chicken and Sausage image

An all time favorite that combines sausage and rice, topped with chicken. This rice is absolutely the best!

Provided by yooper

Categories     Chicken

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil or 1 tablespoon other cooking oil
3 lbs of meaty chicken pieces
2 cups chopped onions
3 teaspoons fresh garlic
2 green peppers, chopped
1 1/2 lbs kielbasa, cut in 1/2 inch pieces
4 cups water
4 teaspoons chicken bouillon
1/8 teaspoon curry powder
2 cups uncooked long-grain white rice
1 (10 ounce) package frozen green peas
1 (4 1/2 ounce) jar sliced mushrooms

Steps:

  • Preheat oven to 350°F.
  • Grease a 9x13x2-inch pan.
  • In frying pan, add oil and heat 2 minutes on medium-high temperature.
  • Add chicken pieces, a few at a time, and brown each piece.
  • Remove from frying pan and drain on two layers of paper towels.
  • To the frying pan, add onion, garlic, peppers and sausage in skillet.
  • Cook over medium-high heat until vegetables are lightly browned.
  • To remove grease, pour ingredients into a colander and run under hot water for 1 minute; drain well.
  • Add to casserole dish.
  • Spread mushrooms evenly over vegetable and sausage layer.
  • Add water, rice, chicken bouillon, basil, curry powder, paprika, rice and green peas.
  • Gently stir ingredients to mix well.
  • Place chicken pieces on top of casserole.
  • Cover casserole.
  • Bake 35 to 40 minutes.
  • Reduce oven temperature to 300°F, uncover casserole, and continue baking another 20 to 30 minutes until rice is tender.
  • Remove from oven and serve.

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