Spanish Rice with Chicken & Peas Recipe

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Spanish Rice with Chicken & Peas Recipe
Spanish Rice with Chicken & Peas Recipe photo by Taste of Home
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Spanish Rice with Chicken & Peas Recipe

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4.5 5 5
Publisher Photo
My mom made this juicy chicken and rice for us every Wednesday. I still make it for my hubby. It reminds me of family dinners growing up. —Josee Lanzi, New Port Richey, Florida
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt, divided
  • 4 teaspoons plus 1 tablespoon olive oil, divided
  • 1 small sweet red pepper, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1-1/2 cups uncooked long grain rice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2-1/4 cups chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup frozen peas, thawed

Directions

In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt. In a Dutch oven, heat 4 teaspoons oil over medium-high heat. Brown chicken, stirring occasionally; remove from pan.
In same pan, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir 2-4 minutes or until onion is tender. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Place browned chicken over rice (do not stir in). Cook, covered 5 minutes longer or until rice is tender and chicken is cooked through. Yield: 6 servings.
Originally published as Spanish Rice with Chicken & Peas in Simple & Delicious April/May 2016

Nutritional Facts

1-1/2 cups: 367 calories, 8g fat (1g saturated fat), 44mg cholesterol, 755mg sodium, 50g carbohydrate (5g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable, 1 fat.

  • 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt, divided
  • 4 teaspoons plus 1 tablespoon olive oil, divided
  • 1 small sweet red pepper, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1-1/2 cups uncooked long grain rice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2-1/4 cups chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup frozen peas, thawed
  1. In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt. In a Dutch oven, heat 4 teaspoons oil over medium-high heat. Brown chicken, stirring occasionally; remove from pan.
  2. In same pan, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir 2-4 minutes or until onion is tender. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
  3. Place browned chicken over rice (do not stir in). Cook, covered 5 minutes longer or until rice is tender and chicken is cooked through. Yield: 6 servings.
Originally published as Spanish Rice with Chicken & Peas in Simple & Delicious April/May 2016

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Reviews forSpanish Rice with Chicken & Peas

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mamamarie User ID: 568814 265061
Reviewed Apr. 23, 2017

"This was good. Did not add cumin or chili powder, as we don't care for them. Otherwise it was good. easy to make. Thanks."

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beccakat1 User ID: 2436136 255619
Reviewed Oct. 19, 2016

"This was easy to make and very good. Will make it again."

MY REVIEW
Demicleas User ID: 8883623 249770
Reviewed Jun. 25, 2016

"I switched the white rice with saffron rice an it was great"

MY REVIEW
suefetzer User ID: 7423417 249383
Reviewed Jun. 13, 2016

"Tasty and easy. Perfect for cool weather. I didn't add the cumin as I didn't have any and the chopped tomatoes I used a 10 oz can of fire roasted Rotel tomatoes which added some more spice"

MY REVIEW
dublinlab User ID: 1682119 246714
Reviewed Apr. 7, 2016

"This dish was very good, must say very easy. All regular food l have on hand. I added a little hot sauce and l put the peas in after l turned the burner off so they stayed nice & green. It would also be a nice side dish without the chicken. Janet. VFE"

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