Rosa's Chicken and Rice
Rosa’s Chicken and Rice is a quick and easy one-pan dinner made with tender bite-sized chicken, sautéed long grain rice, simmered in a flavorful tomato, jalapeño sauce and finished with thinly sliced green olives. This family-favorite recipe is a lighter twist on traditional Spanish rice — packed with savory flavor and simple pantry ingredients. Perfect for busy weeknights, this comforting chicken and rice dish comes together fast and delivers big on taste. Loved by kids and adults alike, it’s a go-to meal you’ll want to make again and again.
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.
Nutrition
Serving: 1.5cupsCalories: 380kcalCarbohydrates: 22gProtein: 28gFat: 18gSaturated Fat: 4gCholesterol: 85mgSodium: 780mgFiber: 3gSugar: 5g
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