Friends and family will think you slaved over this super yummy chicken and rice dish. Don’t worry, we won’t say anything. An original from my recipe tester, Joy, and very much in keeping with her California cooking style. We thought it was a perfect match for the Near East Spanish Rice. I once made the rice alone as a quickie side dish for a friend and she just had to know my “secret” recipe. I was a little embarrassed to tell her it came straight from a box!
If you don’t want to use a mix try one of these two interesting recipes that can work to make your own. Try Mexican Rice or Spanish Sweet Potato Rice.
Arroz con Pollo
Friends and family will think you slaved over this super yummy chicken and rice dish. Don’t worry, we won’t say anything.
Servings
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped (or 1 (10-ounce) bag frozen chopped onions)
- 1 red bell pepper seeded, veins removed, diced
- 1 8-ounce carton sliced mushrooms
- 2 5.6-ounce boxes Near East Spanish Rice
- 2½ cups water
- 3½ pound whole chicken cut into 8 pieces
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Tortilla chips optional
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch pan with non-stick cooking spray.
- Heat oil in a 12-inch sauté pan over medium heat. Add onions, pepper and mushrooms; sauté for 5 minutes.
- Transfer vegetables to prepared pan. Add Spanish rice, including enclosed spice packets and water. Stir to mix.
- Rinse chicken, pat dry and place over rice. Sprinkle chicken with turmeric, garlic powder and paprika.
- Bake, uncovered, at 375°F for 1 hour, until chicken is golden brown. Serve with tortilla chips on the side, if desired.
- Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) – BUY NOW
SO SO SO happy! You reminded me about this recipe and I plan to make it sometime this week – THANKS SO MUCH!
OMG how awesome and odd that you are the first person to catch that. bake at 375 for 1 hour (not 1 hour and 20 minutes) I will change it now. enJOY!
I’m one of those people that need to follow a recipe:) it was delish and a huge hit!! can’t wait to make it again!!
So excited to be making this for Shabbat! Question it says preheat oven to 375 but bake at 350 -which is the correct temp?
I had to use it when I couldn’t find the Spanish. I hoped it would work and the person I gave it to said, “WHAT was in that rice?! It was the BEST rice I have ever eaten!” Thank you for your wonderful recipes!
WHOA BABY – don’t you just LOVE when that happens?!?!?!
YAYEEEEE!!! I am so happy to hear. That’s a great sub to cut down the spice. I actually have to make din din for my friend who just had a baby and you just gave me the best idea – maybe I will make this! TY!
it is!
This is probably the most frequently used recipe in my home and I always make it when someone has a baby. I have substituted the regular Near East Rice Pilaf in place of the Spanish rice and it comes out wonderfully! Thank you for this great recipe!
Love it! Delic!
colorfull and so easy to make. a real crowd pleaser
couldn’t agree more