Spanish Rice with Chicken
A comforting one-pan dinner of tender chicken and rice simmered in a rich tomato sauce, finished with crumbled feta and fresh lemon. Simple, flavorful, and ready in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 580
- Protein
- 38g
Ingredients
- 2 tbsp olive oil
- 1.5 lb chicken thighs, boneless skinless
- 1 medium onion, chopped
- 1 cup long-grain white rice
- 14.5 oz diced tomatoes (canned)
- 2 cups chicken broth
- ½ cup feta cheese, crumbled
- 1 whole lemon, cut into wedges
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high. Season the 1.5 lb chicken thighs with salt and pepper, then brown until golden on both sides, about 5 minutes per side. Remove and set aside.
- 2
Add the 1 chopped onion to the same skillet and cook over medium until soft, about 5 minutes. Stir in the 1 cup rice and toast for 2 minutes, until slightly translucent.
- 3
Pour in the 14.5 oz diced tomatoes and 2 cups chicken broth. Scrape up any browned bits from the bottom. Bring to a simmer.
- 4
Nestle the chicken back into the skillet. Cover and simmer gently over low heat until the rice is tender and the chicken is cooked through, about 20 minutes.
- 5
Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork, then sprinkle with the 0.5 cup feta and serve with the lemon wedges for squeezing.
- 6
Optional: stir in a pinch of smoked paprika or cumin with the rice for extra depth.
Tools you’ll need
- Large skillet with lid
- Cutting board
- Knife
- Wooden spoon
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