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New World Spice and Tea Trader

One Pan Spanish Chicken and Rice Recipe

Ingredients

Scale

4 Boneless Skinless Chicken Breasts OR 6 Chicken Thighs

3 TBS Vegetable or Canola Oil

1 Cup White Rice, uncooked

2 ¼ Cups Low Sodium Chicken Broth

1 Lemon

Chopped Cilantro or Parsley, as garnish

Spanish Seasoning Spice Blend

2 TBS River Styx Monster Chili Powder

1 tsp Coriander

1 tsp Granulated Garlic

1/2 tsp Italian Herb Blend

Instructions

  1. In a small bowl whisk together all ingredients for the Spanish seasoning spice mix. Divide in half and set aside. Cut the lemon in half, then thinly slice one half – for garnish – and reserve the other half for juicing later in the recipe.
  2. Place chicken in a medium bowl. Drizzle with 2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.
  3. Drizzle a large skillet with remaining 1 tablespoon of oil and bring to medium heat. Cook chicken for 2-3 minutes on each side until browned. Transfer to a plate. (It won’t be cooked through at this point)
  4. Add rice, chicken broth, juice from 1/2 of the lemon, and remaining seasoning mix and stir to combine. Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
  5. Garnish with lemon slices and freshly chopped cilantro or parsley and serve immediately.

Keywords: River Styx Monster Chili Powder