Serves 4
277 cal · 40 min
Chicken Spanish Rice
Recipe GLPRc7f9fd25a2e4d0
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.
