One pan Spanish chicken and rice made with bell peppers, onion, herbs, rice, and chicken. The chicken is marinated with simple homemade Sazon seasoning, pan-seared, and cooked with rice. A quick, easy and comforting, one pot meal made within 30 minutes. Inspired by Arroz Con Pollo, this rice and chicken dish is loaded with Spanish flavors.
Similar to One pan Mexican chicken rice and one pan Cajun chicken and rice, this easy one pot recipe is made with simple pantry ingredients. The flavors are so addictive that you will love to make them again.
One pan/one pot chicken and rice recipes are truly the best when it comes to preparing dinners for busy weeknights. All you need is to get your ingredients handy and follow step by step recipe to make Spanish Chicken and rice.
About this recipe
This recipe is roughly adapted from a Spanish recipe for chicken and rice from an old cookbook. I made some adjustments to the Sazon seasoning (used in Spanish and Mexican dishes) to make it with the ingredients easily available at home.
Also, I skipped adding saffron. Saffron gives a bright yellow color to the Spanish rice dish. But believe me, you are not going to be disappointed with this recipe.
The aroma is so amazing that it will make you feel hungry instantly. It tastes delicious and there are no leftovers. This is the best Spanish chicken rice recipe.
Recipe features
- Quick & easy to make - You can make a quick dinner within 30 minutes. All the ingredients are easily available in the kitchen pantry.
- One pan meal - You can prepare the entire meal in a single pan. Easy one pot meal, fewer dishes to go and easy to clean up.
- Healthy - There’s chicken (protein), vegetables (fiber) and rice (carbs) in the meal. It’s a healthy and fulfilling meal.
- Easy to customize – see the ingredient notes below for alternative ingredients. You can add or skip the ingredients as per your taste.
What you will need to make this recipe?
Ingredient Notes
- Sazon Seasoning - Ground cumin, salt, garlic powder, paprika, black pepper powder, ground coriander, dried oregano, and thyme. You can skip oregano and thyme, and add 1 teaspoon of Italian seasoning.
- Chicken - You can use either chicken breast or chicken thighs for this recipe. Chicken thighs or bone-in chicken adds more flavor.
- Rice - I have used Basmati rice for this recipe. You can use any long-grain rice. Or make it with any rice of your choice but then, add liquid accordingly. Follow the package instructions for the rice to liquid ratio. You can also use brown rice.
- Lemon juice - Fresh lemon juice adds fresh flavor to the recipe. You can substitute it with vinegar.
- Oil - You can use any cooking oil for this recipe.
- Bay leaf - Adds a nice aroma to this chicken and rice recipe. If not available, skip it.
- Onion and garlic - It enhances the flavor of the dish.
- Bell pepper - I have used two different colored bell peppers - red bell pepper and green bell pepper.
- Chicken broth - You can substitute it with vegetable broth.
- Tomato sauce - You can substitute it with tomato paste or chopped tomatoes.
- Peas - The addition of peas is optional. I have used frozen peas for this recipe.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make easy Spanish chicken and rice recipe
- In a small bowl, combine all the ingredients mentioned under 'seasoning' on the recipe card. Set this aside.
- In a mixing bowl, combine chicken with lemon juice, oil, and 1 tablespoon of the prepared seasoning. Keep it aside.
- Heat 2 tablespoon of oil in a large pan over medium-high heat.
- Sear the chicken until brown on each side. Remove and keep it aside on a plate.
- In the same pan, add bay leaf, onion, and bell peppers. Sauté for 2 minutes or until softened.
- Add garlic and sauté for 30 seconds.
- Add rice.
- Stir to combine. Cook it for a minute.
- Add 2 tablespoon of the prepared Spanish seasoning. Combine and cook for a minute.
- Add chicken broth and tomato sauce. Combine and bring it to a boil. (Taste the water and add salt or pepper, if required).
- Add peas and the chicken back to the pan. Reduce the heat to low. Cover and cook for 20 minutes. Remove from heat.
- Spanish chicken rice is ready. Cover and set it aside for 10 minutes.
- Garnish with cilantro leaves. Serve with some lemon wedge.
Expert tips
- Rice to water ratio - If you are following this recipe and using basmati rice then 2 and ¼ cups of liquid is enough to cook 1 cup of rice in a pan. But if you are using any other variety (brand) of rice then the rice to liquid ratio will be different. Check the package instruction for the rice to liquid ratio.
- Cooking time - Though a cooking time of 20 minutes is perfect, sometimes it may differ. So it is better to check once after 15 minutes of cooking. If there is no cooking liquid in the base of the pan then add some cooking liquid and continue to cook until the rice is completely cooked.
- Spanish seasoning - You will not require the entire seasoning that we prepared. You can keep the excess seasoning in an airtight container in the freezer. Stays good for 2-3 months.
- You can increase or decrease the quantity of the seasoning in the recipe as per your taste.
- Add some red pepper flakes or cayenne pepper to make it spicier.
- Once the dish is ready, keep it covered undisturbed for 10 minutes. This step is important as the rice will absorb the moisture from the pan and become soft and moist. Give 10 minutes of resting time to the dish.
Frequently Asked Questions
Let the cooked rice come to room temperature. Immediately, transfer it to an airtight container in the refrigerator. It stays good for 2 days.
Cooked rice should not be kept at room temperature for more than 2 hours.
You can serve any salad with it like Asian slaw or Greek yogurt coleslaw.
Or serve Salsa like Corn salsa, Tomato salsa, or Mango salsa with it.
Other rice recipes you might like
- One-skillet Chicken Fajita and Rice
- Chicken fried rice
- Cumin rice
- Prawn fried rice
- Chicken biryani in Pressure Cooker
If you make this recipe, please leave a comment and a starred review below.
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Recipe Card
One Pan Spanish Chicken and Rice
Equipment
- Heavy bottom pan/skillet
Ingredients
For the seasoning
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon black pepper powder
- 1 tablespoon ground coriander
- ½ tablespoon dried oregano
- ¼ teaspoon thyme optional
For marinating the chicken
- 500 grams chicken chicken with bone preferred or use chicken thighs
- 1 tablespoon lemon juice
- 1 tablespoon oil
- 1 tablespoon of the prepared seasoning
Other ingredients
- Bay leaf
- 1 onion
- ½ green bell pepper diced
- ½ red bell pepper diced
- 1 teaspoon garlic finely chopped
- 2 cups chicken broth low sodium chicken broth
- ¼ cup tomato sauce
- 1 cup uncooked white rice basmati rice
- ½ cup peas optional
- 2 tablespoon seasoning
- Cilantro to garnish
Instructions
- In a small bowl, combine all the ingredients mentioned under seasoning. Set this aside.
- In a mixing bowl, combine chicken with lemon juice, oil and 1 tablespoon of the prepared seasoning. Keep it aside.
- Heat 2 tablespoon of oil in a large pan over medium high heat.
- Sear the chicken until brown on each side. Remove and keep it aside on a plate.
- In the same pan, add bay leaf, onion and bell peppers. Sauté for 2 minutes or until soften.
- Add garlic and sauté for 30 seconds.
- Add rice, stir to combine. Cook it for a minute.
- Add 2 tablespoon of the prepared seasoning. Combine and cook for a minute.
- Add chicken broth and tomato sauce. Combine and bring it to a boil. (Taste the water and add salt or pepper, if required).
- Add peas and the chicken back to the pan. Reduce the heat to low. Cover and cook for 20 minutes. Remove from heat.
- Spanish chicken rice is ready. Cover and set it aside for 10 minutes.
- Garnish with cilantro leaves. Serve with some lemon wedge.
Video
Notes
- Rice to water ratio - If you are following this recipe and using basmati rice then 2 and ¼ cups of liquid is enough to cook 1 cup of rice in a pan. But if you are using any other variety (brand) of rice then the rice to liquid ratio will be different. Check the package instruction for the rice to liquid ratio.
- Cooking time - Though a cooking time of 20 minutes is perfect sometimes it may differ. So it is better to check once after 15 minutes of cooking. If there is no cooking liquid in the base of the pan then add some cooking liquid and continue to cook until the rice is completely cooked.
- Spanish seasoning - You will not require the entire seasoning that we prepared. You can keep the excess seasoning in an airtight container in the freezer. Stays good for 2-3 months.
- You can increase or decrease the quantity of the seasoning in the recipe as per your taste.
- Add some red pepper flakes or cayenne pepper to make it spicier.
- Once the dish is ready, keep it covered undisturbed for 10 minutes. This step is important as the rice will absorb the moisture from the pan and become soft and moist. Give 10 minutes of resting time to the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
Preeti
Looks delicious.