Rosa’s Chicken and Rice is a dish with humble roots, echoing the soulful flavors of Spanish and Mexican home cooking.
Though not strictly traditional to either cuisine, it draws inspiration from both — blending the earthy simplicity of Spanish
rice dishes with the vibrant ingredients often found in Mexican kitchens. The tomato base, tender chicken, and briny
sliced green olives speak to Spanish influence, where olives and tomatoes are staples, while the gentle heat and sautéed
aromatics lean into the comforting flavors of Mexican stews and arroz con pollo.
The original version of this recipe came to me in the early ’90s, tucked into a set of Healthy Meals in Minutes recipe cards.
It didn’t carry a backstory, but as soon as I made it, it felt familiar — like something passed from generation to generation,
modified by what was on hand and what a family loved. The addition of jalapeños instead of poblano or hotter peppers seemed
intentional: jalapeños are widely available, easy to handle, and add just the right amount of warmth without overwhelming the dish.
They offer a mellow spice that allows the tomato base and olives to shine through — perfect for feeding a family with younger palates.
In fact, it was that balance of flavor and approachability that made this recipe a staple in my kitchen.
My daughter was only five when she first tried it, and she immediately asked for it again — and again.
Before long, she wasn’t just eating Rosa’s Chicken and Rice; she was helping me make it.
We’d sauté the chicken together, stir in the sauce, and slice olives while chatting about our day.
That ritual turned the recipe into more than a meal — it became a memory, one I’ve held onto ever since.
Though it may not have an official lineage like a dish from a famous chef or a named region, Rosa’s Chicken and Rice carries
the hallmarks of a true comfort classic. It’s rooted in the shared culinary language of Mediterranean and Latin
kitchens — simple ingredients, prepared with care, and served with love. Today, I share it not just as a recipe,
but as a piece of our family table — a dish that’s stood the test of time and always tastes like home.
Rosa’s Chicken and Rice
Ingredients
- 2 teaspoons corn oil
- 4 skinless — boneless chicken breast halves 4 oz each, cut into pieces
- 1 lg red or green bell pepper — cut into strips about 1 cup
- 1 med yellow onion — diced about 1 cup
- 1 tablespoon minced pickled jalapeno pepper
- 2 cups long grain white rice
- 2 cups reduced-sodium chicken broth
- 2 cups water
- 1 can 14-½ oz low-sodium whole tomatoes — undrained
- 1/4 cup sliced green olives optional
Instructions
- 1. In a large nonstick Dutch oven, heat the oil over med heat. Add chicken; cook until lightly browned, turning once, about 8 min. Transfer to a plate and keep warm.
- 2. Add bell pepper, onion, and jalapeno pepper to pan. Cook for 5 min. Stir in rice; saute for 1 min. Add the broth, water, and tomatoes with liquid; break up tomatoes with a spoon. Return chicken to pan. Increase heat and bring to a boil.
- 3. Reduce heat to low. Cover; simmer until the rice is tender and liquid is absorbed, about 20 min. Stir in the olives. Place in a serving dish and serve.