Spanish Chicken 'n Rice

Spanish Chicken 'n Rice

Spanish rice and chicken topped with Cheddar cheese makes a flavorful one-dish skillet meal.

5 min. prep time
4 servings
242 Ratings


1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons Land O Lakes® Butter
12 ounces boneless skinless chicken breasts, cut into strips
1 1/2 cups uncooked long grain rice
1 medium onion, sliced
1 1/2 cups water
1 (14.5-ounce) can diced tomatoes, undrained
1 small (1/2 cup) green bell pepper, chopped
1 cup shredded Cheddar cheese


Place chili powder, salt, cumin and pepper in large resealable plastic food bag; add chicken. Tightly seal bag. Turn bag several times to season chicken.

Melt butter in 12-inch skillet until sizzling; add seasoned chicken strips. Cook over medium-high heat, stirring occasionally, 4-5 minutes or until lightly browned. Stir in rice and onion. Continue cooking, stirring occasionally, 3-4 minutes or until lightly browned. Stir in water and tomatoes. Continue cooking 4-6 minutes or until mixture comes to a boil.

Reduce heat to low. Cover; cook 18-22 minutes or until liquid is absorbed. Remove skillet from heat. Stir in green pepper; sprinkle with cheese. Cover; let stand 2-3 minutes or until cheese is melted.

Nutrition Facts (1 serving)

Calories: 610

Fat: 22g

Cholesterol: 115mg

Sodium: 880mg

Carbohydrates: 64g

Dietary Fiber: 3g

Protein: 37g

Recipe #10961©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

The first time I cooked this dish, I followed the directions and wasn't too impressed. I had the idea to grill the chicken and in a separate pot cook the veggies. I cooked Spanish rice in a separate pot as well and then sliced the grilled chicken into strips. I then tossed all components together. Turned out excellent!
I used an extra cup of water because the rice seemed to need more liquid, but still was a very tasty recipe. A suggestion: use one diced, very hot jalepeno instead of the red pepper. I did and it tasted great!

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