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Spanish Chicken and Rice Dinner Recipe

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.

Spanish-Chicken and Rice Dinner RecipeChicken 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

Spanish Chicken and Rice Dinner Recipe

April Freeman
Everyone should have a collection of quick, healthy, filling, and easy meals to prepare on evenings when you get home late from soccer practice and everyone is ravenous. This recipe for Spanish Chicken and Rice is one such recipe. With the perfect seasoning blend and boneless skinless chicken, your whole family will enjoy this one dish dinner recipe.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine Spanish
Servings 6 People


  • Plastic Wrap
  • Meat Mallet
  • Paper Towel
  • Bowl
  • Skillet


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


  • 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.
    Spanish seasoning mixture
  • 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.
    Seasoned Chicken
  • 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.
    chicken with broth
  • 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.


Our recipe uses chicken and rice as a foil for tasty Spanish seasonings. The flavors of garlic, chili powder, coriander, and cumin give this recipe a warm, exciting flavor to grace your dinner table. However, the seasoning blend is not hot or spicy. If you do want to spice up this seasoning blend, you can add ¼ teaspoon of red pepper or a pinch of crushed red pepper flakes to add a bit of zing.
One thing that you have to watch for when you are using boneless skinless chicken breasts is overcooking the meat. This makes the chicken dry, chewy, and unappealing. If you cook the chicken as directed in this recipe you will not have to worry about that. Our recipe lightly browns the chicken in hot oil, but does not fully cook the chicken pieces initially. That will be completed as you cook the rice and chicken together in the skillet. This final step perfectly steams the chicken as the rice cooks so that it does not overcook and end up dried out, with the texture of shoe leather.
If you want to add a bit more bulk and vegetable goodness to this recipe, you can add a can of drained, rinsed black beans to the skillet when you add the rice. Also, a couple of handfuls of frozen corn or a can of diced tomatoes will add color and additional texture to the recipe.
You can eat our recipe for Spanish Chicken and Rice as is, but it would also be very good topped with cheese or sour cream. This versatile recipe will soon become one the kids beg for, especially as you tweak it and make it your own by adding your family’s favorite ingredients.
Keyword Spanish Chicken and Rice, Spanish Chicken and Rice Dinner, Spanish Chicken and Rice Dinner Recipe, Spanish Chicken Recipe

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