Spanish Chicken and Rice
- 1 h 1 mintotal time
- $2.50£2.16a serving
- 603572calories
- 3941 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Smoky paprika chicken, peppers and peas cooked in one pan, with the rice simmered in the juices.
Ingredients
Serves 4.
- 1.25 lb boneless skinless chicken thighs, cut into large chunks
- 1½ cups long-grain white rice
- 1 yellow onion, chopped
- 2 bell peppers, sliced
- 3 garlic cloves, chopped
- 1 (14.5 oz) can diced tomatoes
- 1 cup frozen peas
- 1 lemon, in wedges, to serve (optional)
- ½ bunch parsley, chopped (optional)
- 1 vegetable bouillon cube
- 2 tsp smoked paprika
- 2 tbsp olive oil
- salt, to taste
Contains: celery. Check the label: wheat (gluten), milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Season the chicken with half the smoked paprika and some salt. Heat the olive oil in a large, deep pan with a lid on medium-high heat and brown the chicken for 5 minutes. Lift out onto a plate.
- Lower the heat to medium. Cook the yellow onion and bell peppers for 6 minutes until soft, then add the garlic and the rest of the paprika for 1 minute.
- Stir in the rice, then the tomatoes, the crumbled bouillon cube and 2 cups (500 ml) of boiling water. Return the chicken, then wash your hands, board and knife after handling the raw poultry. Bring to a simmer, cover and cook on low heat for 18 minutes.
- Scatter over the peas, cover again and cook for 5 minutes, until the rice is tender and the chicken is cooked through (165°F). Add a splash of water if it looks dry.
- Rest off the heat for 5 minutes, then serve with lemon wedges and parsley if using.
Leftovers: Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot. Add a splash of water when you reheat it.
Ingredients
Serves 4.
- 600 g chicken thigh fillets, cut into large chunks
- 300 g long-grain rice
- 1 onion, chopped
- 2 peppers (red, yellow or green), sliced
- 3 garlic cloves, chopped
- 1 × 400 g tin chopped tomatoes
- 150 g frozen peas
- 1 lemon, in wedges, to serve (optional)
- ½ bunch parsley, chopped (optional)
- 1 vegetable stock cube
- 2 tsp smoked paprika
- 2 tbsp olive oil
- salt, to taste
Contains: celery. Check the label: gluten, milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Season the chicken with half the smoked paprika and some salt. Heat the olive oil in a large, deep pan with a lid on medium-high heat and brown the chicken for 5 minutes. Lift out onto a plate.
- Lower the heat to medium. Cook the onion and peppers for 6 minutes until soft, then add the garlic and the rest of the paprika for 1 minute.
- Stir in the rice, then the tomatoes, the crumbled stock cube and 500 ml of boiling water. Return the chicken, then wash your hands, board and knife after handling the raw poultry. Bring to a simmer, cover and cook on low heat for 18 minutes.
- Scatter over the peas, cover again and cook for 5 minutes, until the rice is tender and the chicken is cooked through (74°C). Add a splash of water if it looks dry.
- Rest off the heat for 5 minutes, then serve with lemon wedges and parsley if using.
Leftovers: Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot. Add a splash of water when you reheat it.
Nutrition per serving
| Calories | 603 |
|---|---|
| Protein | 39 g |
| Carbohydrate | 78 g |
| Fat | 14 g |
| Fiber | 7 g |
| Sodium | 907 mg |
| Calories | 572 |
|---|---|
| Protein | 41 g |
| Carbohydrate | 79 g |
| Fat | 13 g |
| Fibre | 6 g |
| Sodium | 565 mg |
Worked out from the ingredients, 473 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.50 a serving in the US (range $1.91–$3.32) and £2.16 in the UK (range £1.65–£2.86). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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