One Pan Loaded Spanish Rice
This one pan dish is delicious, full of protein and flavor and takes less than 30 minutes from start to finish!
Servings: 8 servings
Calories: 430kcal
Ingredients
- 2 tablespoon olive oil divided
- 1-2 teaspoon Cajun or all-purpose seasoning or salt and pepper
- 1-1 ½ lb boneless, skinless chicken breasts or thighs cut into strips
- 2 bell peppers largely chopped
- ½ large onion largely chopped
- 12-16 oz andouille or smoked sausage cut into ½-inch discs
- 40 oz chicken broth
- 2 5.6 oz packages Knorr Rice Sides Spanish Rice
Instructions
- Heat 1 tablespoon of the oil in a large skillet on medium-high heat. Once hot, add the chicken in an even layer. Season with cajun or all-purpose seasoning and sear until cooked through, stirring occasionally. Transfer the cooked chicken to a dish, and set aside.
- To the skillet, add the remaining olive oil along with the sausage, peppers, onions and ½ cup of the broth. Stir and scrape up any solid bits from the bottom of the pan. Cover with a lid, and cook for 5 minutes. Remove the lid and continue cooking, stirring occasionally, until the vegetables are slightly tender and sausage has browned.
- Pour the remaining broth into the skillet along with both rice packets. Stir and bring to a simmer. Cover and cook 5-7 minutes, or until the rice/pasta blend is cooked.
- Uncover and fold in the cooked chicken. Allow the mixture to cook 1-2 minutes. Ladle and serve.
Video
Nutrition
Calories: 430kcal | Carbohydrates: 37g | Protein: 29g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 1446mg | Potassium: 688mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1283IU | Vitamin C: 40mg | Calcium: 30mg | Iron: 2mg
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