30-Minute Spanish Chicken and Rice (One-Skillet)
Servings: 4
Calories: 408kcal
This Spanish Style Tomato Chicken and Rice is the best budget-friendly, 30-minute, one dish meal! It's combines chicken, tomatoes, rice, and peppers into a tasty Mexican inspired dish that is an easy weeknight meal that the whole family will love!
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Ingredients
- 2 (14.5-oz.) cans fire roasted diced tomatoes - use Muir Glen for best quality
- 1 small onion (140g) diced
- 1 bell pepper (160g) diced
- 2 Tbsp butter (28g)
- 1/2 tsp salt or to taste
- 1/2 tsp garlic powder or to taste
- 2 cups chicken broth (480g)
- 1 cup uncooked rice (180g) I used brown jasmine
- 12 oz. seasoned shredded chicken (360g) store bought or homemade* see notes
Instructions
- Add butter to a medium-size skillet. Heat over medium heat until melted.
- Add in the tomatoes, onion, pepper, salt and garlic powder. Mix to combine and saute for 5-6 minutes.
- Next, add the rice and the chicken broth. Bring to a boil, then reduce heat to a simmer (this was medium heat for me) and cover. Simmer until most of the liquid is absorbed, about 15-20 minutes. Stir occasionally to prevent sticking.
- Finally, stir in the chicken until heated through. Taste and add any salt or pepper to preference.
- Serve up in a bowl and top with your favorite toppings to really elevate all the flavors! I love shredded cheese, sour cream and avocado!
Notes
*I recommend adding seasoned chicken to this dish (versus plain chicken). If you do use plain chicken, you will likely need to add more seasoning to this dish!
Nutrition
Serving: 1/4 of skillet (384g) | Calories: 408kcal | Carbohydrates: 49.1g | Protein: 30.8g | Fat: 9.8g | Saturated Fat: 4.6g | Cholesterol: 80.1mg | Fiber: 4.8g | Sugar: 7.9g