Looking for a quick and easy family dinner? Look no further than my ‘One Pot Spanish Chicken And Rice’ recipe! It was honestly so easy, and you probably have all of the spices used sitting in your spice cabinet. As long as you have a variety of spices in your pantry, this recipe can be easily altered to a ‘One Pot Asian Chicken And Rice’ recipe or a ‘One Pot Italian Chicken And Rice’ recipe! Get creative and use what you have. Another bonus from this recipe is that if you have a beautiful cast iron pot, all you have to do to make an attractive table setting is transfer your colorful pot to the table and place it on a contrasting oven mitt! VOILA! A beautiful, tasty and EASY dinner.
One Pot Spanish Chicken And Rice
Ingredients
- 3 large boneless skinless chicken breasts (I find that with the rice, 3 breasts is enough for 4 people, just divide accordingly)
- 2 tbsp olive oil
- 2 1/4 cups chicken broth
- 1 tbsp lemon juice
- 1 cup long grain uncooked white rice, rinsed until water is clear
- 1 14 oz can corn
Seasoning for Chicken
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp cayenne powder
- 1 tsp coriander powder
- 1/4 tsp salt
Seasoning For Rice
- 1/2 tsp coriander powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt
Instructions
- In a small bowl toss together all seasoning for chicken
- Place chicken in a medium bowl. Use the prepared seasoning mix to rub on both sides of each piece of chicken.
- Add olive oil to a deep skillet, or enameled cast iron dutch oven (see notes). Cook chicken over medium-high heat for 5 minutes on each side until browned. Transfer to a plate. (It won't be cooked through at this point)
- Add rice to dutch oven, stir for 60 seconds. Add chicken broth and stir brown bits off of the pan. Immediately add lemon juice and seasoning for the rice. Briefly stir to combine.
- Toss in drained can of corn (or any canned vegetable you would like to see in your dish, get creative!)
- Return the chicken to the pan on top of the rice. Cover and cook on medium/low for 30 minutes until liquid is absorbed, rice is tender, and chicken is cooked through. If it is taking a really long time for the liquid to fully absorb, increase the temperature to medium.
- Remove from oven, garnish with green onion and enjoy!
Notes
- This dish can be transformed into a variety of dishes!!! Add your favorite veggies and watch them get steamed with the rice and chicken. Change up the spices to alter the cuisine to whatever you are craving! For example, if you are craving Chinese food, swap the spices for ginger powder, garlic powder, cloves and lemongrass! The possibilities for improvisation are endless.
- Le Creuset Cast Iron Dutch Oven. I find that aesthetically, I like to serve family style dishes in colorful cookware. I believe it adds a more ‘homey’ feel to the dish. This classic cast iron dutch oven evenly distributes heat and has a smooth enamel that resists chipping and cleans easily. Definitely a kitchen essential! And there are over 7 colors to choose from! Mine is orange, but check out this Marine Blue!
Did you like this recipe?
If so, check out my ‘Ricotta Stuffed Shells‘ recipe!
Le Creuset Cast Iron Dutch Oven. I find that aesthetically, I like to serve family style dishes in colorful cookware. I believe it adds a more ‘homey’ feel to the dish. This classic cast iron dutch oven evenly distributes heat and has a smooth enamel that resists chipping and cleans easily. Definitely a kitchen essential! And there are over 7 colors to choose from! Mine is orange, but check out this Marine Blue!
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