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Spanish Rice Recipe with Chicken


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Cook Time: 7 hours

Total Time: 7 hours


  • 1 tablespoon Canola oil
  • 1 to 1 1/2 lbs boneless chicken breast, cut in 2- to 3-inch long strips
  • 1 1/2 cups converted rice (uncooked)
  • 1 teaspoon chili powder
  • pepper
  • 2 teaspoons flour
  • Wyler's Shakers™ Chicken with Garlic and Herbs, or other chicken bouillon or base
  • 1 can cream of chicken soup
  • 1 can (15oz) diced tomatoes with juice
  • 1 small can mild green chiles, chopped
  • 1 small can sliced black olives, drained
  • 1 can "Mexican" or "Fiesta" corn, drain and reserve 1/4 cup liquid
  • (if using "Niblets" or frozen corn, use water or broth in place of the 1/4 cup liquid)
  • 2 tablespoons tomato paste


Heat oil in a skillet over medium heat. Toss chicken pieces with chili powder, pepper (to taste), flour and Wyler's Shakers. Fry to brown on all sides. Place rice in the slow cooker/Crock Pot. Top with chicken. Combine remaining ingredients (except cheese) in a medium bowl; stir to combine. Pour over chicken and rice. Cover and cook on low for 6 to 7 hours. Top with shredded cheese the last 30 minutes of cooking. Spanish rice recipe serves 4 to 6.

More Rice Recipes
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Spanish Rice with Ground Beef
Spanish Rice with Chicken
Savannah Red Rice Recipe
Spanish Rice Recipe
Red Rice Recipe
Spanish Rice II
Rice with Curry and Peas
Cheddar Rice Bake
Rice Pilau Recipes (several)
Spanish Pork Chop and Rice Casserole
Brown Rice With Mushrooms
Brown Rice Casserole
Brown Rice with Onions and Pecans
Brown Rice with Onion and Bell Pepper
Brown Rice with Toasted Pecans
Brown Rice Pilaf
Curried Rice and Lentils
Lentils and Rice
Stuffed Peppers with Rice

Rice Recipe Index
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