Spanish Rice Chicken I

Spanish Rice Chicken I

39 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  MSSHARON

“This recipe is so quick and is so very simple! It is perfect for making in a recreational vehicle (RV) galley for a quick, delicious dinner on the road and on the go! Andale, pues!”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

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Reviews (39)

Rate This Recipe


i liked the diced chicken idea quite a bit and the recipe is a tasty one, but i can't help but wonder how much harder it would be to just add garlic cumin and onion to uncooked rice and go from there to avoid the stuff in the envelope like preservatives.



A good dish for the weeknights. I had too much liquid at the end so I recommend draining the canned tomatoes.

Lisa M.

Lisa M.

I made this for a dinner party with friends, and it was a big hit! Very easy to prepare, excellent flavor - what's not to like? I wouldn't change a thing, and I'll definitely make this again.

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Amount Per Serving (6 total)

  • Calories
  • 162 cal
  • 8%
  • Fat
  • 2.6 g
  • 4%
  • Carbs
  • 27.8 g
  • 9%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 1140 mg
  • 46%

Based on a 2,000 calorie diet



previous recipe:

Fast Chicken Over Black Beans and Rice


next recipe:

Yellow Curry Chicken with Jasmine Rice