Spanish Rice with Chicken Peas Recipe

Recipe Category: Spanish


Spanish Rice With Chicken Peas Recipe


Makes 6 servings

  • 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt, divided
  • 4 teaspoons plus 1 tablespoon olive oil, divided
  • 1 small sweet red pepper, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1-1/2 cups uncooked long grain rice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2-1/4 cups chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup frozen peas, thawed


  1. In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt
  2. In a Dutch oven, heat 4 teaspoons oil over medium-high heat
  3. Brown chicken, stirring occasionally; remove from pan
  4. In same pan, heat remaining oil over medium heat
  5. Add pepper, onion and celery; cook and stir until onion is tender, 2-4 minutes
  6. Add rice, cumin, chili powder and remaining salt; stir to coat rice
  7. Stir in remaining ingredients; bring to a boil
  8. Reduce heat; simmer, covered, 10 minutes
  9. Place browned chicken over rice (do not stir in)
  10. Cook, covered, until rice is tender and chicken is cooked through, about 5 minutes longer

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