Spanish Chicken and Rice
Spanish Chicken and Rice is a quick and easy dinner that the whole family will enjoy. Use grilled chicken or rotisserie chicken to get it on the table in about 30 minutes.
Spanish Rice with Ground Beef is one of our favorites for a quick weeknight dinner and this chicken version is just as delicious. We also love this Chicken Fajita Pasta when we have grilled chicken in the fridge.
Spanish Chicken and Rice ~ 30 Minute Meal
This chicken and rice skillet meal is one of our favorites to make with our meal prep chicken, where we grill 3 or 4 whole chickens at once. It’s a budget friendly meal that will feed a hungry crowd with just a bit of chicken and pinto beans for a hearty dinner.
Ingredients Needed:
- Chicken ~ Grilled or Rotisserie
- Olive Oil
- Onion
- Bell Pepper
- Long Grain Rice
- Granulated Garlic
- Ground Cumin
- Smoked Paprika
- Kosher Salt
- Black Pepper
- Chicken Base
- Water
- Whole Milk
- Diced Tomatoes
- Pinto Beans
- Mild Green Chiles
- Cilantro
How to Make Spanish Chicken and Rice:
- Dice or shred the chicken.
- Chop the onions and bell peppers.
- Coat a dutch oven or large skillet with olive oil. Cook the onions and bell peppers in the olive oil over medium heat. Stir occasionally until vegetables are softened.
- Add the rice and cook for 2 – 3 minutes. Mix in the seasonings.
- Rinse the beans and add along with the tomatoes.
- Stir in the water, milk and chicken base.
- Bring the mixture to a boil, cover and lower to simmer.
- Cover and cook 15 minutes.
- Remove the lid and use a fork to fluff the rice.
- Garnish with chopped cilantro and serve immediately.
How to Store and Reheat:
- Store leftovers in an air tight container in the refrigerator up to 4 days.
- Reheat in a pan with a bit of water or chicken broth over medium heat, stir until heated through.
More Delicious Rice Casseroles to Try:
Jambalaya is a classic comfort meal made with rice, chicken, shrimp, crawfish, and smoked sausage or any combination of the three.
Andouille Rice Skillet is a favorite at our house. Rice pilaf with peppers, onions and spicy andouille sausage.
Cheesy Chicken Taco Rice is a quick meal made with leftover chicken in a cheesy rice casserole to change up taco night.
If you are looking for a tasty dinner that is quick to fix, try this Spanish Chicken and Rice skillet recipe that can be on the table in about 30 minutes.
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Spanish Chicken and Rice
Ingredients
- 3/4 pound cooked shredded chicken
- 3 tablespoons olive oil
- 1 large onion diced
- 1 bell pepper seeded and diced
- 2 cups long grain white rice
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chicken base
- 2 cups water
- 1 3/4 cup whole milk
- 16 ounce can pinto beans rinsed and drained
- 14.5 ounce can fire roasted diced tomatoes
- 7 ounce can green chiles mild
- 1/4 cup fresh cilantro for garnish
Instructions
- Coat a dutch oven or large skillet with olive oil. Cook the onions and bell peppers in the olive oil over medium heat. Stir occasionally until vegetables are softened.
- Add the rice and cook for 2 - 3 minutes.
- Mix in the garlic, cumin, smoked paprika, salt and pepper.
- Rinse and drain the beans, adding to the skillet. Add the tomatoes with juice and the chicken.
- Stir in the water, milk and chicken base.
- Bring the mixture to a boil, cover and lower to simmer. Cover and cook 15 minutes.
- Remove the lid and use a fork to fluff the rice.
- Garnish with chopped cilantro and serve immediately.
Notes
How to Store and Reheat:
Store leftovers in an air tight container in the refrigerator up to 4 days. Reheat in a pan with a bit of water or chicken broth over medium heat, stir until heated through.
This is so good! I love how quick and easy it is!
When do you put the cooked chicken on the pot?
Hi Theresa,
I have updated the recipe card to make this more clear. Add the chicken when you add the tomatoes and beans.
~ Milisa