Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 yellow bell pepper, diced
- 1 medium onion, chopped
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 2 tsp smoked paprika
- Optional: pinch of saffron
Instructions
- Gather all ingredients to streamline the cooking process.
- In a large skillet over medium heat, add olive oil. Once hot, sauté seasoned chicken breasts until golden brown on both sides (about 5 minutes each). Remove from skillet.
- In the same skillet, add onion, garlic, and bell pepper. Sauté until soft (about 3 minutes).
- Stir in rice until coated with oil, then add chicken broth and bring to a gentle boil.
- Nestle the chicken back into the skillet, reduce heat to low, cover with a lid, and simmer until rice is cooked through (about 20 minutes).
- Fluff rice with a fork before serving directly from the skillet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg