Spanish Rice with Chicken

chef.tim.lee's picture

Sep. 23, 2011


Chicken breast halves 4
Oil 2 Tablespoon
Chopped onion 1/2 Cup (8 tbs)
Uncooked long grain rice
Stewed tomatoes 14 1/2 Ounce (1 Can)
Salt To Taste
Pepper To Taste
Parsley 2 Tablespoon (For Garnishing)



1. Preheat the oven to 350° F.

2. Spray an 11 x7-inch baking dish with nonstick cooking spray.

3. Chopped the tomato into small pieces


4. In a saucepan, heat oil and add the chicken pieces; brown the chicken and set aside.

5. In the same saucepan sauté the onion until soft and set aside.

6. Pour juice from tomatoes into a large measuring cup and add water to measure 2 1/2 cups.

7. Season with salt and pepper to taste.

8. Arrange the rice in the baking dish and top with tomatoes and onion; pour the tomato juice.

9. Arrange chicken, skin-side up, in baking dish; cover with foil and bake at 350°F for 45 minutes.

10. Remove foil and bake for another 30 minutes or until liquid is absorbed and rice is tender.


11. Place the rice in a large serving plate and garnish with chopped parsley.


Cut the ingredients into similar-sized pieces to ensure they cook evenly.

Recipe Summary

Difficulty Level: Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 379Calories from Fat 79

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 291 mg12.13%

Total Carbohydrates 48 g16%

Dietary Fiber 1 g4%

Sugars 6 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet