How To make Chicken with Spanish Rice
1 tb Veg oil (plus 1 tsp)
2 lb Chicken, Skinless Boneless
Breasts 1/2 ts Paprika
8 oz Rice, uncooked
1/2 c Scallions, sliced
1 1/2 c Chicken broth, low sodium
1 c Tomatoes, whole, canned,
With liquid 2 ts Parsley, chopped
1/8 ts Saffron or turmeric, ground
1/8 ts Black pepper, fresh ground
1 1/2 c Green beans, halved
2 tb Pimiento, chopped
In a large non stick skillet over medium high heat warm the oil. Sprinkle both sides of the chicken with the paprika. Add the chicken to the skillet and cook til golden on both sides, 7-8 minutes. Remove the chicken to a dish, and cover loosely to keep warm. Add the rice and scallions to the skillet. Cook stirring frequently, until the rice is golden and translucent, 2-3 minutes. Stir in the broth, tomatoes with the liquid, parsley, saffron, and pepper. crushing the tomatoes with a spoon. Bring the liquid to a boil. Return the chicken and any juices that may have accumulated to the skillet. Cover. Reduce heat to low, and simmer for fifteen minutes, stirring occasionally. Stir in the green beans and pimiento. Cover and cook til just tender, about 15 minutes.
~=}[ Saffron, which gives the rice in this dish it's characteristic yellow color, comes from the flower of the saffron crocus. It takes 70,000 flowers to make just one pound of saffron, which helps explain it's high price.]{=- WW: 1/2 fat, 3 pro, 3/4 veg, 1 bread, 10 optional cals. Per serving: 270 cal, 29 g pro, 4 g fat, 26 g carbs, 66 mg chol, 137 mg sodium source unknown tnt by marina phx.az -----
How To make Chicken with Spanish Rice's Videos
One Pot Chicken & Rice for those that hate doing dishes
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How To Make Chicken & Rice | Easy One Pot Recipes #MrMakeItHappen
Congrats! We made it thru the Holidays! Now it's time to get back into our routine. Here's a quick and easy weeknight dinner recipe that could also be used for Meal Prep for the week! Let's #MakeItHappen
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2-3 lbs Bone-in Skin On Chicken Thighs
Avocado Oil
1 Onion
1 Red and Green Bell Pepper
3 cloves of garlic
1.5 tsps dried oregano (or italian seasoning)
2 cups long grain white rice (sub cauliflower rice for keto)
4 cups chicken broth/stock
1 tbsp better than bouillon chicken base
salt, pepper, garlic, onion powder, cayenne
smoked paprika, adobo
Fresh chopped parsley
Fresh thyme
2 tbsps butter
Directions:
Season chicken generously on all sides and prep veggies. Heat skillet over medium heat, add avocado oil, and sear chicken for 1-2 minutes per side or until skin is golden brown. Remove chicken and add butter and veggies. Cook veggies until they begin to get tender and then add chicken base. Add rice and mix to combine. Toast rice for 2-3 minutes. Deglaze with white wine or chicken stock. Bring to a simmer and then add chicken broth. Bring back to a simmer and add chicken. (Add thyme here) Cover with a lid and reduce heat to a gentle simmer for 20-25 minutes or until chicken is fully cooked and rice is done. Season to taste and garnish with parsley.
Teaching my stepdaughter how to make red rice for the first time❤️ #shorts #howto #tiktok #lunch 
Authentic Puerto Rican Arroz con Pollo | Rice with Chicken | Amazing Recipe
Arroz con Pollo - a staple dish in many Puerto Rican households that is affordable, easy, and HUGE in flavor! Enjoy!
Ingredients:
3 1/2 cups long grain rice
2 - 3 lbs lightly seasoned chicken (chicken sections, deboned)
1/4 cup vegetable oil
1/2 cup chopped white onion
1 oz of either beef summer sausage, chopped pork bacon, or diced cooking ham
1/4 cup sofrito (I have 2 sofrito videos on my channel!)
2 garlic cloves, mashed
1/2 cup tomato sauce
2 tbsp diced pimientos
Spanish olives or alcaparrado
1 1/2 packets Goya Sazón
1 chicken bouillon
1/4 tsp oregano flakes
1/2 tsp black pepper
1 bay leaf
1 tsp salt
About 3 cups water (NOTE ????- If this doesn’t seem like enough water for 3.5 cups of long grain rice, remember, the chicken will continue to release moisture as the rice cooks! Therefore, adding less water for this specific rice dish will help prevent a mushy arroz con pollo! ????)
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WATCH MORE MARI'S COOKING:
How to Make Authentic Puerto Rican White Rice:
How to Make Authentic Puerto Rican Beans:
How to Make & Store Authentic Puerto Rican Sofrito:
How to Make Baked Chuletas:
Asopao de Pollo:
Arroz con Gandules:
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MEXICAN RICE // Step by Step // added tips❤️
Mexican rice is something we had at least twice a week growing up, I have continued the tradition to this day, and I guess it’s because this Mexican rice is delicious and because it also goes well with just about anything. People prepare this side dish many different ways, some use tomato sauce, some use tomato paste and some only use tomato flavored chicken broth but I like to use fresh tomatoes, garlic and spices along with chicken broth instead of water , and that’s where the perfect authentic flavor comes in. Mexican rice is very easy to prepare and it’s delicious when when done right. In this video I will show you how to make it step by step. I hope you give it a try. ❤️
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Vitamix blending cup and bowl
*TIPS BELOW
INGREDIENTS __________________________
1 C. Long grain rice
2 medium Roma tomatoes
1/4 small onion
2 large garlic cloves
1/2 tsp freshly ground cumin (or store bought)
1/2 tsp onion powder
Salt as needed
Fresh ground black pepper
1 Tbsp Tomato bouillon chicken flavor (I like KNORR)
2 C. Chicken broth
2 Tbsp canola oil
EXTRAS -(small piece onion, 1 garlic clove when browning rice)
ADDED TIPS-
1. You can use jasmine rice
2. I like to pass my tomato mixture through a sieve
3. Do not lift lid when cooking
4. Let sit 15 minutes after cooking
5 cooking time can differ depending on your stove, skillet and temperature setting
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#mexicanrice
#mexicanfood
#rice