One-Pot Spanish Chicken with Rice
Minutes Prep time: 20
Minutes Total time: 40
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 40
Servings: 6
Difficulty: easy
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
4 boneless skinless chicken breasts, diced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon chili powder
1 can (14.5 oz each) Hunt's® Diced Tomatoes
1 cup long-grain white rice, uncooked
1 cup chicken stock
2 tablespoons fresh lime juice
cilantro, optional
lime wedges, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 54 mg | 5% |
Carbohydrate | 33 g | 11% |
Cholesterol | 60 mg | 20% |
Total Fat | 7 g | 12% |
Iron | 2 mg | 13% |
Calories | 313 kcal | 16% |
Sodium | 452 mg | 19% |
Protein | 26 g | 52% |
Saturated Fat | 1 g | 7% |
Sugars | 3 g | 0 |
Vitamin C | 11 mg | 19% |
Heat oil in a large skillet. Add onions to skillet and sauté until translucent, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken and cook until chicken starts to brown, about 7 minutes. Stir in cumin, paprika, salt, pepper and chili powder.
Add tomatoes, rice and chicken stock to skillet and bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes until rice is cooked. Add lime juice and fluff. Garnish with cilantro and lime slices if desired.
One-Pot Spanish Chicken with Rice