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Spanish Rice with Chicken

SusanSusan Cornelius Hinderaker
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Serves 6

Serves 6
Serves 6


  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 medium yellow bell pepper, chopped
  • 1/2 teaspoon McCormick oregano leaves
  • 2 large garlic cloves, minced
  • 1 can (14 1/2 ounces) Del Monte diced tomatoes
  • 1 can (10 ounces) Rotel Original Diced Tomatoes & Green Chilies
  • 1/4 cup Hunt’s tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon Kosher salt
  • 1 pound skinless and boneless chicken breast tenderloins, cut in 1/2-inch pieces
  • 3 cups cooked rice
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  • 1

    Heat oil in a large, deep skillet over medium heat. Cook chicken over medium heat for about 4 minutes, turning to brown evenly. Add garlic, onion, bell pepper, and oregano. Cook and stir 3 minutes or until vegetables are crisp-tender. Add tomatoes, Rotel, tomato paste, cumin, and salt. Cover, reduce heat to low and simmer 15 minutes. Add rice. Stir to combine ingredients and heat for 2 minutes.

  • 2

    Note: If using pre-cooked chicken, add about 2 1/2 cups cooked chicken to the vegetables along with the tomatoes. Simmer 10-15 minutes. Add rice and heat for 2 minutes.

Recipe Notes

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Prepare rice in rice cooker. Use 2 rice cooker cups of rice.

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