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Spanish Chicken and Yellow Rice

A quick and tasty one-pot meal featuring juicy chicken and fragrant yellow rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Spanish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken (thighs or breasts) Use either thighs or breasts based on preference and availability.
  • 1 package yellow rice mix Pre-packaged for convenience.
  • 2 tablespoons olive oil For sautéing.
  • 1 medium onion, diced Optional, for added flavor.
  • 3 cloves garlic, minced Garlic adds flavor and aroma.
  • 3 cups water or chicken broth Use broth for richer flavor.
  • 1 cup peas, frozen Add for color and sweetness.
  • 1 pinch salt To taste.
  • 1 teaspoon turmeric For color and flavor.
  • 1 tablespoon lemon juice Optional, for a fresh kick.

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium heat. Sauté diced onion until translucent.
  2. Add chicken to the skillet and brown on all sides, about 5 minutes.
  3. Stir in minced garlic and cook until fragrant, about 1 minute.
Cooking
  1. Add yellow rice mix along with water (or broth) to the skillet.
  2. Season with salt, turmeric, and lemon juice (if using). Bring to a boil.
  3. Once boiling, add the peas, cover, and reduce heat to a simmer. Cook for about 20 minutes or until rice is tender and liquid is absorbed.
Serving
  1. Fluff the rice with a fork and serve hot, optionally garnished with cheese or cilantro.

Notes

This dish is forgiving—feel free to substitute chicken with ground turkey or add leftover vegetables. Adjust seasoning to your taste.