Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
2. Add the onion, red bell pepper, and garlic to the skillet and cook until softened, about 5 minutes.
3. Add the rice to the skillet and stir to coat with the vegetables. Cook for 1-2 minutes, stirring occasionally.
4. Add the chicken broth, diced tomatoes, chili powder, cumin, salt, and pepper to the skillet. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
6. Stir in the cooked chicken and heat through.
7. Garnish with fresh cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables, low heat for simmering rice
Serving size:
4-6 servings
Nutritional information:
Calories: 365
Fat: 7g
Carbohydrates: 43g
Protein: 32g
Sodium: 610mg
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Brown rice can be used instead of white rice
- Chicken broth can be substituted with vegetable broth or water
- Diced fresh tomatoes can be used instead of canned tomatoes
Variations:
- Add black beans or corn to the skillet for added flavor and texture
- Use shrimp instead of chicken for a seafood twist
- Top with shredded cheese for a cheesy version
Tips and tricks:
- Use a non-stick skillet to prevent the rice from sticking to the bottom
- Fluff the rice with a fork before serving to prevent clumping
- Add more chili powder or cumin for a spicier dish
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve with a side salad or steamed vegetables for a complete meal
- Pair with a glass of red wine or a cold beer
Suggested side dishes:
- Green salad with vinaigrette dressing
- Steamed broccoli or green beans
- Grilled corn on the cob
Troubleshooting advice:
- If the rice is still hard after the liquid has been absorbed, add a little more broth or water and continue to simmer until tender.
- If the rice is too mushy, reduce the cooking time or use less liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before adding it to the skillet.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Spanish rice is a popular dish in Mexican cuisine, but its origins are unclear. It is believed to have been influenced by Spanish paella, which is a rice dish with seafood and saffron.
Flavor profiles:
Savory, slightly spicy, and aromatic
Serving suggestions:
Serve hot as a main course for lunch or dinner.
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Region: Mexican