One Dish Chicken and Spanish Rice

 

Rice was not something which my mother ever cooked when I was growing up.  I came to love it as an adult and it was something which I used at least once or twice a week when my own family was growing up . . .  steamed and as a side dish, or as a delicious main.  My children love, loved my Quick and Easy Chicken Fried Rice.  And they were oftly fond of Spanish rice as well.  

 The other day I had a tiny bit of chicken that wasn't really enough for three of us, but I thought that if I combined it with something else I could stretch it to make it go a lot further and so I decided to combine it with my favourite Spanish Rice recipe and it worked a real charm!



Tender pieces of chicken breast . . . along with onions, peppers, tomatoes, and sliced mushrooms . . . all cooked together in one pan on top of the stove with some delicious rice and flavourings . . .



Garlic and  Spanish Smoked Paprika, or Pimenton as it is also known . . .  for a bit of spice and spark and a tiny hint of smoke from the paprika . . .

 

Gently cooked in one pan on top of the stove with some chicken stock until the rice is cooked and all of the flavours have melded together beautifully  . . .  and then covered with lashings of cheddar cheese . . .



The heat from the rice melting the cheese down into all of those lovely little nooks and crannies . . . oozing and rich . . . quick, easy and the perfect weeknight supper.



With a delicious salad on the side and some crusty rolls and butter, this is a meal fit for a king.  Nobody needs to know that is is economical and pound stretching . . .  in fact they would never guess unless you told them.   I love meals like that, don't you?

 

 *One Dish Chicken and Spanish Rice*

Serves 4 to 6

Printable Recipe

This is a delicious one pan meal.  Simple ingredients put together simply to create a fabulous family pleasing meal.

2 TBS olive oil
210g of long grain rice
500g chicken breast pieces (a generous pound) cut into cubes 1 medium onion, peeled and chopped 1 small green pepper, trimmed, seeded and chopped
250g of chestnut mushrooms, sliced (about 2 cups) 1 fat clove of garlic, peeled and finely minced 1/2 tsp smoked Spanish paprika
salt and pepper to taste pinch of oregano 1 400g tin of chopped tomatoes in tomato juice (14 oz tin) undrained

1 tin of water

1 TBS chicken stock powder

grated cheddar cheese to serve

Heat 1 TBS of the oil in a large skillet.   Add the rice and stir so that the rice is lightly coated with the oil.  Cook over medium heat, stirring frequently, until the rice begins to brown.  Scoop out and set aside.   Heat the remaining oil in the pan.  Add the mushrooms.  Cook, without stirring, until they begin to brown.   Stir and add the onions and peppers.   Cook for several minutes until the vegetables begin to soften.   Add the chicken pieces and garlic.   Cook for about 5 minutes, stirring occasionally, until the chicken is almost cooked through.   Season to taste with salt and pepper and add the paprika and oregano.   Stir in the tin of tomatoes, the water, stock powder and the rice.   Bring to the boil, then reduce to a low simmer.   Cover and cook for 20 to 25 minutes, until all of the liquid has been absorbed by the rice.   Serve hot, with or without cheese sprinkled on top. 

Note:  I would have added a handful of sliced black or green olives, but Ariana isn't fussed about olives which is unsual for a Spaniard.  You can also throw in a handful of frozen peas towards the end of the cooking time for more colour.  She's not fussed about those either.