Spanish Chicken and Rice
Spanish Chicken and Rice is a quick and easy dinner that the whole family will enjoy. Use grilled chicken or rotisserie chicken to get it on the table in about 30 minutes.
Servings: 6 Servings
Ingredients
- 3/4 pound cooked shredded chicken
- 3 tablespoons olive oil
- 1 large onion diced
- 1 bell pepper seeded and diced
- 2 cups long grain white rice
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chicken base
- 2 cups water
- 1 3/4 cup whole milk
- 16 ounce can pinto beans rinsed and drained
- 14.5 ounce can fire roasted diced tomatoes
- 7 ounce can green chiles mild
- 1/4 cup fresh cilantro for garnish
Instructions
- Coat a dutch oven or large skillet with olive oil. Cook the onions and bell peppers in the olive oil over medium heat. Stir occasionally until vegetables are softened.
- Add the rice and cook for 2 - 3 minutes.
- Mix in the garlic, cumin, smoked paprika, salt and pepper.
- Rinse and drain the beans, adding to the skillet. Add the tomatoes with juice and the chicken.
- Stir in the water, milk and chicken base.
- Bring the mixture to a boil, cover and lower to simmer. Cover and cook 15 minutes.
- Remove the lid and use a fork to fluff the rice.
- Garnish with chopped cilantro and serve immediately.