This Easy Spanish Rice Dinner is a complete one-pan meal that brings vibrant flavors to your table in just 30 minutes. Perfect for busy weeknights, it combines fluffy rice, tender chicken, and colorful vegetables in a savory tomato-based sauce.
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You'll love how simple it is to make, with minimal prep and cleanup. The rice absorbs all the delicious seasonings, while the chicken stays juicy and the vegetables add a fresh crunch. It's a satisfying, balanced dinner that the whole family will enjoy.
Whether you're new to cooking or a seasoned pro, this recipe is foolproof. Serve it as a main dish or pair it with a simple salad or beans for a complete meal. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
1 tablespoon olive oil
Use extra virgin for best flavor. You can substitute with any neutral oil like canola or avocado.
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
Chicken thighs also work well and stay juicier. For a vegetarian option, use 1 block of firm tofu, cubed.
1 medium onion, diced
Yellow or white onion is best. For a milder taste, use shallots.
1 bell pepper, diced (any color)
Red or yellow peppers add sweetness. You can use a combination of colors for visual appeal.
3 cloves garlic, minced
Fresh garlic gives the best flavor. In a pinch, use 1 teaspoon of garlic powder.
1 cup (200g) long-grain white rice
Basmati or jasmine work too. Do not use instant rice as it will overcook.
1 can (14.5 oz / 411g) diced tomatoes with juices
Fire-roasted tomatoes add extra smokiness. Crushed tomatoes also work but may need a bit more liquid.
1 cup (240ml) chicken broth
Low-sodium broth is recommended to control salt. Vegetable broth works for a vegetarian version.
1 teaspoon smoked paprika
Smoked paprika adds depth. Regular paprika works if you don't have smoked.
1 teaspoon ground cumin
Cumin is essential for that Spanish flavor. Toast it briefly in the pan for extra aroma.
1/2 teaspoon salt, plus more to taste
Adjust according to your broth's saltiness.
1/4 teaspoon black pepper
Freshly ground is best for flavor.
1 cup frozen peas, thawed
Frozen peas add color and sweetness. You can also use canned peas, drained.
Fresh cilantro, for garnish (optional)
Adds freshness. Parsley can be substituted.
Tips & Tricks
- Don't stir the rice too often after adding liquid; this can make it sticky. Let it simmer undisturbed.
- Make sure the chicken is cooked through before adding rice – it should reach an internal temperature of 165°F (74°C).
- If the rice isn't tender after the liquid has absorbed, add a few tablespoons of hot broth or water and continue cooking covered until done.
Pro Tips
Step-by-Step Instructions
1. Sauté the Chicken
Heat olive oil in a large skillet over medium-high heat (350°F/175°C). Add chicken cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
2. Cook the Aromatics
In the same skillet, add onion and bell pepper. Sauté over medium heat (325°F/165°C) until softened, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
3. Toast the Rice
Add the rice to the skillet and stir to coat with the oil. Cook for 2 minutes, stirring constantly, until the rice is lightly toasted.
4. Add Tomatoes and Spices
Pour in the diced tomatoes with their juices, chicken broth, smoked paprika, cumin, salt, and pepper. Stir well to combine.
5. Simmer the Rice
Bring the mixture to a boil, then reduce heat to low (200°F/95°C), cover, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed.
6. Return the Chicken
Stir in the cooked chicken and peas. Cover and cook for an additional 3-5 minutes until heated through.
7. Rest and Serve
Remove from heat and let the dish rest, covered, for 5 minutes. Fluff with a fork, garnish with cilantro if desired, and serve warm.
Delicious Variations
Spicy Chorizo
Replace chicken with 1 pound of chorizo sausage, cooked and crumbled. Omit salt as chorizo is salty.
Vegetarian Black Bean
Skip the chicken and add 1 can of drained black beans with the peas. Use vegetable broth.
Cheesy Mexican
Top each serving with shredded cheddar or Monterey Jack cheese and let it melt before serving.
How to Store Dinner Ideas With Spanish Rice
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat with a splash of broth or water, or microwave in 30-second intervals until hot.
Frequently Asked Questions
Q: Can I use brown rice instead of white?
Yes, but you'll need to adjust the cooking time and liquid. Brown rice requires about 45 minutes and 1 3/4 cups of liquid per cup of rice. Increase the broth and simmer longer.
Q: How can I make this dish spicier?
Add a pinch of cayenne pepper or a diced jalapeño with the bell pepper. You can also use hot paprika instead of smoked.
Q: Can I make this ahead of time?
Absolutely. The flavors meld even better the next day. Prepare as directed, cool, and refrigerate. Reheat gently on the stove or microwave.
Q: What can I serve with Spanish rice?
This dish is a complete meal, but you can serve it with a side of warm tortillas, a simple green salad, or refried beans for a heartier meal.
Q: Can I use leftover rice?
Using leftover rice is a great time-saver. Reduce the broth to 1/2 cup and cook just until heated through, about 5 minutes, since the rice is already cooked.
Try this Easy Spanish Rice Dinner tonight and let me know how it turns out in the comments below! Don't forget to share your photos and tag me on social media. Happy cooking!
Dinner Ideas With Spanish Rice
Easy Spanish Rice Dinner: a flavorful one-pan meal with seasoned rice, veggies, and protein, ready in 30 minutes for a family favorite.
🧂 Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 3 cloves garlic, minced
- 1 cup (200g) long-grain white rice
- 1 can (14.5 oz / 411g) diced tomatoes with juices
- 1 cup (240ml) chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 cup frozen peas, thawed
- Fresh cilantro, for garnish (optional)
📋 Instructions
- 1Sauté the Chicken — Heat olive oil in a large skillet over medium-high heat (350°F/175°C). Add chicken cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- 2Cook the Aromatics — In the same skillet, add onion and bell pepper. Sauté over medium heat (325°F/165°C) until softened, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
- 3Toast the Rice — Add the rice to the skillet and stir to coat with the oil. Cook for 2 minutes, stirring constantly, until the rice is lightly toasted.
- 4Add Tomatoes and Spices — Pour in the diced tomatoes with their juices, chicken broth, smoked paprika, cumin, salt, and pepper. Stir well to combine.
- 5Simmer the Rice — Bring the mixture to a boil, then reduce heat to low (200°F/95°C), cover, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed.
- 6Return the Chicken — Stir in the cooked chicken and peas. Cover and cook for an additional 3-5 minutes until heated through.
- 7Rest and Serve — Remove from heat and let the dish rest, covered, for 5 minutes. Fluff with a fork, garnish with cilantro if desired, and serve warm.
