20-Min Spanish Rice with Chicken
Fluffy rice cooked in chicken broth with tomato sauce and cumin, studded with shredded chicken. A weeknight staple that tastes like it took hours but comes together in one skillet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 410
- Protein
- 8g
comfortmexicanchickenfluffytenderweeknightrice-bowldinner
Ingredients
- 1.5 cups rice
- 3 cups chicken broth
- ¾ cup tomato sauce
- 1 tsp cumin
Instructions
- 1
Heat oil in a large skillet over medium-high heat, then add rice and cook 2 minutes, stirring constantly.
- 2
Pour in chicken broth and tomato sauce, add cumin, salt, and pepper, then bring to a boil.
- 3
Reduce heat to low, cover, and simmer until rice is tender and liquid absorbs, about 15 minutes.
- 4
Fluff with a fork and serve hot.
Tools you’ll need
- large skillet with lid
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