Spanish Chicken and Rice

Community Recipe from


  • 1 tablespoon(s) olive oil


  1. Ingredients
  2. 1 tablespoon olive oil
  3. 1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
  4. kosher salt and pepper
  5. 1 medium onion, sliced
  6. 1 green bell pepper, sliced
  7. 2 cloves garlic, finely chopped
  8. 1 cup dry white wine (such as Sauvignon Blanc)
  9. 1 28-ounce can diced tomatoes, with juice
  10. 1 cup long-grain white rice
  11. 1 cup frozen peas
  12. 1/4 cup fresh flat-leaf parsley, roughly chopped
  13. 1/4 cup pimiento-stuffed Spanish olives, chopped (optional)

  14. Directions
  15. 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.
  16. 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.
  17. 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.
  18. 4.Stir in peas and cook, covered, until heated through, about 2 minutes. Stir in the parsley.
  19. 5.Spoon the chicken and rice onto plates. Serve with the olives, if desired.
  20. By Kate Merker , October, 2007
March 2013

This recipe is a personal recipe added by salter572 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spanish Chicken and Rice Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy