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Spanish Chicken and Rice

Spanish Chicken and Rice
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2007

Nutritional Information

  • Per Serving
  • Calories 442Calories From Fat 10%
  • Fat 5g
  • Sat Fat 0g
  • Cholesterol 66mg
  • Sodium 574mg
  • Carbohydrate 53g
  • Fiber 8g
  • Sugar 11g
  • Protein 34g
What does this mean? See Nutrition 101 .

Quick Tip

Shrimp and Sausage with Saffron Rice
To turn this dish into a paella, add ¼ teaspoon saffron to the pot with the rice. Five minutes before the rice is done, stir in ¾ pound peeled and deveined shrimp.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.