Menu
Spanish Rice and Chicken Spanish Rice and Chicken
Spanish Chicken and Rice Spanish Chicken and Rice
Spanish Rice Dinner Spanish Rice Dinner
Chipotle Chicken with Spanish Rice Chipotle Chicken with Spanish Rice
Mexican Rice with Chicken Mexican Rice with Chicken
Chicken & Spanish Cauliflower "Rice" Chicken & Spanish Cauliflower "Rice"
Spanish Rice Spanish Rice
Mexican Chicken and Rice Mexican Chicken and Rice
Homemade Spanish Rice Homemade Spanish Rice
Simple Spanish Rice Simple Spanish Rice
Meaty Spanish Rice Meaty Spanish Rice
Baked Beefy Spanish Rice Baked Beefy Spanish Rice
Spanish Rice with Ground Beef Spanish Rice with Ground Beef
Spanish Rice Enchiladas Spanish Rice Enchiladas
Chicken Rice Casserole with Veggies Chicken Rice Casserole with Veggies
Vegetarian Spanish Rice Vegetarian Spanish Rice
Chicken and Peas with Pasta Chicken and Peas with Pasta
Spanish Rice with Sausage Spanish Rice with Sausage
Spanish Rice with Cilantro Spanish Rice with Cilantro
Chicken and Rice Casserole Chicken and Rice Casserole

Spanish Rice with Chicken & Peas

6 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 30 min.

Makes

6 servings

Updated: Apr. 02, 2022
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
Spanish Rice with Chicken & Peas
Spanish Rice with Chicken & Peas Recipe photo by Taste of Home
Next Recipe

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

  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 until onion is tender, 2-4 minutes. 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, until rice is tender and chicken is cooked through, about 5 minutes longer.

Nutrition 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.