Spanish Chicken and Rice

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 442 calories
    • Calories 10 calories from fat
    • Fat 5 g
    • Sat Fat 0 g
    • Cholesterol 66 mg
    • Sodium 574 mg
    • Protein 34 g
    • Carbohydrate 53 g
    • Sugar 11 g
    • Fiber 8 g


  1. Check 1tablespoon olive oil
  2. Check 1pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
  3. Check kosher salt and pepper
  4. Check 1 medium onion, sliced
  5. Check 1 green bell pepper, sliced
  6. Check 2 cloves garlic, finely chopped
  7. Check 1cup dry white wine (such as Sauvignon Blanc)
  8. Check 1 28-ounce can diced tomatoes, with juice
  9. Check 1cup long-grain white rice
  10. Check 1cup frozen peas
  11. Check 1/4cup fresh flat-leaf parsley, roughly chopped
  12. Check 1/4cup pimiento-stuffed Spanish olives, chopped (optional)


  1. In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook the chicken until golden brown, 2 minutes per side. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.
  3. Add the wine, tomatoes and juice, rice, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
  4. Stir in peas and cook, covered, until heated through, about 2 minutes. Stir in the parsley.
  5. Spoon the chicken and rice onto plates. Serve with the olives, if desired.