Spanish-Style Chicken and Rice Skillet

updated Apr 24, 2020
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Spanish-Style Chicken and Rice Skillet

This 20-minute skillet dinner, made with garlic, onions, tomato paste, and chicken broth, takes inspiration from Spanish-style rice.

Serves4

Prep5 minutes to 10 minutes

Cook15 minutes

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Credit: Amelia Rampe

Anytime I’m looking for a surefire dinner win that’s as easy as it is satisfying, a chicken and rice skillet is always the answer. I’ve been leaning especially hard on these skillets the past few weeks, because they can be made with anything I’ve got on hand. This one takes inspiration from Spanish-style rice, which means onions, garlic, tomato paste, and chicken broth all make an appearance.

20-Minute Skillet Dinner

The beauty of starting with leftover rice — either white or brown — is that this dinner comes together in three simple steps and hits the table in about 20 minutes. You’ll start by searing the chicken, which is cut into bite-sized pieces for quicker cooking. Once it’s browned all over, you’ll set it aside and soften some onion and bell pepper in the pan. And finally everything — the chicken, rice, pantry spices, tomato paste, and a splash of broth — all go back in the skillet to meld and heat through.

Spanish-Style Chicken and Rice Skillet

This 20-minute skillet dinner, made with garlic, onions, tomato paste, and chicken broth, takes inspiration from Spanish-style rice.

Prep time 5 minutes to 10 minutes

Cook time 15 minutes

Serves 4

Nutritional Info

Ingredients

  • 1

    medium yellow onion

  • 1

    small red bell pepper

  • 2 cloves

    garlic

  • 1 pound

    boneless chicken breasts

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

  • 2 tablespoons

    vegetable or canola oil

  • 2 tablespoons

    tomato paste

  • 1 teaspoon

    ground cumin

  • 2 cups

    cooked white or brown rice

  • 1/2 cup

    low-sodium chicken broth

  • Lime wedges, for serving

Instructions

  1. Prepare the following, placing them all in the same medium bowl: dice 1 medium yellow onion, dice 1 small red bell pepper, and mince 2 garlic cloves. Cut 1 pound boneless, skinless chicken breast into 1-inch cubes. Pat dry with paper towels and season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

  2. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken and spread into an even layer. Cook, turning occasionally, until cooked through, 3 to 4 minutes. Transfer to a plate and set aside.

  3. Add the onion, bell pepper, and garlic to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. Add 2 tablespoons tomato paste and 1 teaspoon ground cumin, stir to coat the vegetables, and cook until darkened in color, about 2 minutes.

  4. Stir in 2 cups cooked rice and 1/2 cup chicken broth, and return the chicken to the pan. Cook until heated through, about 3 minutes. Serve with lime wedges.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.