One Skillet Spanish Rice Meal

Get dinner on the table in no time with this hearty and flavorful One Skillet Spanish Rice Meal! Perfect for busy weeknights, this recipe combines tender long-grain white rice, vibrant vegetables, smoky paprika, and the option of shredded chicken for added protein—all cooked to perfection in a single pan. Infused with bold spices like cumin and oregano, this dish is simmered in a savory broth with juicy diced tomatoes for ultimate depth and richness. The addition of sweet peas and a sprinkle of fresh parsley provides a pop of color and freshness, while a squeeze of lemon adds a zesty finishing touch. With minimal cleanup and a cook time of just 30 minutes, this one-pot wonder is a crowd-pleaser that’s ideal for family dinners or easy meal prep. Tags: one skillet meals, Spanish rice recipe, easy weeknight dinners, one-pot dinner ideas.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup uncooked long-grain white rice
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 14.5 ounces canned diced tomatoes
• 2 cups chicken broth or vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups cooked chicken breasts, shredded (optional)
• 0.5 cup frozen peas
• 2 tablespoons fresh parsley, chopped (for garnish)
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Heat olive oil in a large skillet over medium heat.

Step 2

Add the diced onion and red bell pepper to the skillet. Sauté for 4–5 minutes until softened.

Step 3

Stir in the minced garlic and cook for another 30 seconds, or until fragrant.

Step 4

Add the uncooked rice to the skillet and toast it for 2–3 minutes, stirring frequently until lightly golden.

Step 5

Stir in the smoked paprika, ground cumin, and dried oregano, coating the rice evenly with the spices.

Step 6

Pour in the canned diced tomatoes (with their juices) and the chicken or vegetable broth. Stir well to combine.

Step 7

Season with salt and black pepper, then bring the mixture to a boil.

Step 8

Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.

Step 9

If using shredded cooked chicken, stir it into the skillet during the last 5 minutes of cooking to warm through.

Step 10

Add the frozen peas during the final 2–3 minutes of cooking and stir to distribute evenly.

Step 11

Remove the skillet from heat and let it rest, covered, for 5 minutes.

Step 12

Fluff the rice with a fork, sprinkle with chopped fresh parsley, and serve with lemon wedges on the side for added zest.

Nutrition Facts

Serving size	1982.9 grams (1982.9g)

Amount per serving	% Daily Value*
Calories	2175

Total Fat 62.00g	79%
Saturated Fat 13.10g	66%
Polyunsaturated Fat 6.20g
Cholesterol 414mg	138%
Sodium 4990mg	217%
Total Carbohydrate 218.80g	80%
Dietary Fiber 22.70g	81%
Total Sugars 30.60g
Protein 174.00g	348%

Vitamin D 0IU	0%
Calcium 396mg	30%
Iron 15mg	84%
Potassium 3251mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.2%

Protein: 32.7%

Carbs: 41.1%