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Featuring the delicious flavors of garlic, cumin, coriander, and chili powder, this recipe for Spanish Chicken and Rice is a tasty, filling recipe for the whole family. It also cooks up very quickly and is the perfect choice when everyone is running a bit late and the kids are starving.
Chicken and rice are two things that seem to pair very well together. These two foods have fairly mild flavors which make them the perfect ingredients to experiment with various flavors and textures. Chicken and rice can go with Asian cuisine, like in stir-fry. It can also be a plain basic dish as in a chicken and rice casserole or chicken and rice soup. Mexican recipes also include chicken and rice quite frequently.

Spanish Chicken and Rice Dinner Recipe
Equipment
- Plastic Wrap
- Meat Mallet
- Paper Towel
- Bowl
- Skillet
Ingredients
Spanish Chicken and Rice Dinner
- 8 boneless skinless chicken tenders Or
- 4 boneless skinless chicken breasts
- 3 tablespoons Vegetable oil
- 1 Cup Uncooked white rice (we used Basmati)
- 2 ¼ Cups Chicken broth
- 2 tablespoons Lemon juice
- 2 to 4 sprigs of chopped parsley
Spanish Seasoning Ingredients
- 2 teaspoons Paprika
- 1 teaspoon Garlicpowder
- 1 teaspoon Salt
- 1 teaspoons Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Coriander
- ¼ teaspoon Italian seasoning
Instructions
- If you are using thick chicken breasts, place them between two pieces of plastic wrap and pound them thin with a meat mallet or a heavy rolling pin. You want them to be about ½ to ¾ inch in thickness.
- Drain any juices from the chicken and pat the chicken pieces dry with a paper towel.
- Measure all the ingredients for the Spanish seasoning mixture into a small bowl. Use a small spoon to stir these together.
- Drizzle 2 tablespoons of the oil over the chicken in a bowl. Turn the chicken pieces to coat them in cooking oil all over. Reserve half of the seasoning mixture, and use the other half to sprinkle onto the chicken pieces on all sides.
- Heat the remaining 1 tablespoon of oil in a heavy bottomed skillet over medium heat. When the oil is shimmering and runny, it is hot enough. Add the seasoned chicken to the pan and lightly brown it on each side. Cook each side for about three minutes and then turn it to cook the other side. The chicken pieces will not be fully cooked. Set them aside on a clean plate.
- Into the skillet, measure out your water, rice and chicken broth. Add the lemon juice and the remainder of the seasoning mixture. Stir these to blend. Add the chicken pieces and place them on top of the rice.
- Bring the pan to a boil and then lower the heat to a simmer. Cover the skillet with a tightly fitting lid and set a timer for 15 minutes.
- When the timer is up, remove the pan from the heat. Check the chicken for doneness using an instant read meat thermometer. It should read 165 degrees. Sprinkle the chopped parsley into the skillet on top of the rice and chicken. Scoop the chicken and rice into bowls and serve with a soft dinner roll.
- Store leftovers in the refrigerator in a container with a tightly fitting lid for up to three days. Leftovers should be used within three days.
Notes
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