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Spanish Chicken With Rice

User Rating 2.5 Star Rating (2 Reviews)


Spanish style seasonings make these chicken breasts delicious, and they're wonderful with rice and a salad.

Yield: Serves 4


  • 4 chicken breast halves, skin removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 small red pepper, chopped (or chopped roasted red pepper)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried rosemary
  • 1 can (14 1/2 oz) crushed tomatoes
  • 1 package (10 oz) frozen peas


Season chicken with salt, pepper, paprika. In skillet, heat oil over medium heat and brown chicken on all sides. Transfer the chicken to slow cooker.

In a small bowl combine remaining ingredients, except frozen peas. Pour over chicken. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours. One hour before serving, rinse peas in colander under warm water to thaw then add to crockpot. Serve this chicken dish over hot cooked rice.
4 servings.

User Reviews

Reviews for this section have been closed.

 1 out of 5
Not Arroz con Pollo, Member chulaflora

Arroz Con Pollo uses the whole chicken cut up into pieces and then simmered with Rice in one pot. I can see how this would make a good Chicken and Rice dinner but it should be called Arroz Con Pollo. For Mexican flavors remove the paprika and use ground cumin instead and do not use any rosemary. I personally would omit the peas.

8 out of 10 people found this helpful.

See all 2 reviews

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