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Spanish Chicken 'n Rice
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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 (1 cup) 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

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    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.

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