Chicken Spanish Rice

Name: Chicken Spanish Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 teaspoon vegetable oil; 1/2 cup yellow onion, chopped; 1/2 cup green bell pepper, chopped; 1/3 cup celery, sliced; 1/2 cup long-grain white rice, uncooked; 1 can (14.5 ounces) diced tomatoes, low-sodium, with liquid; 1 1/2 cups canned chicken, drained; 3/4 cup water; 1/2 teaspoon chili powder; Black pepper to taste

Recipe GLPRc7f9fd25a2e4d0

Spanish

Main Course

40 min

277 cal

Servings: 4

Stovetop

SNAP eligible

A savory one-pot meal combining tender rice, succulent chicken, and aromatic vegetables in a light tomato sauce seasoned with chili powder. Perfect for a quick, wholesome dinner that's ready in under 40 minutes.

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Ingredients

1 teaspoon vegetable oil

1/2 cup yellow onion, chopped

1/2 cup green bell pepper, chopped

1/3 cup celery, sliced

1/2 cup long-grain white rice, uncooked

1 can (14.5 ounces) diced tomatoes, low-sodium, with liquid

1 1/2 cups canned chicken, drained

3/4 cup water

1/2 teaspoon chili powder

Black pepper to taste

Directions

Wash your hands thoroughly with soap and warm water before handling food.
Heat the vegetable oil in a large saucepan over medium heat for about 30 seconds until it shimmers.
Add the chopped onion, green bell pepper, and sliced celery to the hot oil. Cook, stirring occasionally, for about 3-4 minutes until the vegetables begin to soften.
Add the uncooked rice to the vegetable mixture and stir constantly for about 1-2 minutes until the rice grains are well coated with oil and lightly toasted.
Pour the entire can of diced tomatoes (including the liquid) into the saucepan along with the drained canned chicken, water, chili powder, and black pepper to taste.
Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally to combine all ingredients well.
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer without stirring.
Cook for approximately 25 minutes, or until the rice is tender and has absorbed the liquid. If the rice is still firm after 25 minutes, add a few more tablespoons of water and continue cooking until fully tender.
Remove from heat, let stand covered for 2 minutes, then fluff with a fork and serve hot.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard pantry and produce items at any Charlotte grocery chain with no special stops required. The stated 40 minutes is honest if you're using pre-cooked chicken or diced chicken breast; raw chicken will add 15–20 minutes depending on whether it's cubed or left in pieces. Cost per serving runs roughly $2.50–$3.00 driven by the chicken portion, making it budget-friendly for a family weeknight. The dish reheats well and is fuss-free, though it demands occasional stirring to prevent sticking and scorching on the bottom—not set-it-and-forget-it, but manageable. It's a solid one-pot meal that suits North Carolina tastes, though it doesn't lean into regional ingredients like collards or shrimp that would make it stand out.