Spanish Rice Chicken II

Spanish Rice Chicken II


"Chicken pieces of your choice simmered with rice, tomatoes, onion, bell pepper and spices. This is a delicious and filling dish that you won't be able to get enough of!"


45 m servings 876 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 876 kcal
  • 44%
  • Fat:
  • 50.2 g
  • 77%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 57.6 g
  • 115%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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  1. Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.
  2. Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).
  3. Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. Bring to a boil.
  4. Reduce heat to medium low and simmer for 20 minutes, stirring occasionally. Remove bay leaf and serve.
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  1. 37 Ratings


To make this more like my Abuela's arroz con pollo, I used a little less broth (we use about 1 1/2 cups total liquid per cup of rice) and a small packet of Goya seasoning con azafran instead of ...

This is a great foundation recipe - it can be taylored to fit many tastes. I found it took longer to brown the chicken, but the rest of the recipe is pretty accurate. I did my own version: Subst...

This was a really tasty dish--my lover loved it. I used boneless, skinless chicken breasts and canned diced tomatoes with green chilis. This one is a keeper because we love Mexican dishes and ...

Wow; Incredible great recipe that I will make again and again. My changes..1 tsp cumin instead of paprika and rotel diced tomatoes with a small can of tomotoe sauce. Rice takes forever to cook...

First time making anything like this.....was delicious !! I also took out the paprika and replaced it with goya seasoning con azafran....was FANTASTIC !!!

this recipe was really quick, and easy. I had my dad over for dinner that night, and it reminded us both of something my mother sed to make!!

I used boneless/skinless chicken thighs for this but otherwise followed the recipe exactly. Really easy to prepare, great weeknight dinner because of minimal prep. The taste was very yummy! I ma...

I did not have green pepper so i used hot chili peppers for a nice kick, as well as chopped celery. Needed salt and red wine to balance the chicken broth, (which i made). Added some frozen peas ...

I had a taste for the 'real' Spanish Rice and am I glad I searched this site. This recipe turned out so nice. I wanted to eat it all myself.