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Spanish-Style Chicken and Tomato Rice (one-pan)

Prep 15 min Cook 30 min Difficulty 3/5

Simple, flavorful one-pan Spanish-style chicken and tomato rice with paprika, cooked in 45 minutes.

Why this recipe works

This Spanish-style chicken and tomato rice is a one-pan dinner that’s easy to scale. It suits weeknight cooks who want a comforting, flavorful dish without fuss.

Search intent: looking for a one-pan chicken and rice recipe with tomato and paprika
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Key takeaways

One-pan meal with simple pantry ingredients
Toasts rice for extra flavor and texture
Flexible with substitutions and protein tweaks

Recipe guide

This Spanish-style chicken and tomato rice is a one-pan dinner that’s easy to scale. It suits weeknight cooks who want a comforting, flavorful dish without fuss.

A comforting, flavorful skillet that’s ready in about 45 minutes.

  • One-pan meal with simple pantry ingredients
  • Toasts rice for extra flavor and texture
  • Flexible with substitutions and protein tweaks

Ingredients at a glance

Gather 1 cup long-grain rice, 2 tbsp olive oil, 1 small onion, 2 cloves garlic, 1 lb chicken thighs, 2 cups canned diced tomatoes, 1 cup chicken stock, 1 tsp smoked paprika, salt, pepper, and optional parsley.

Method in brief

Season and brown chicken; sauté onion and garlic. Toast rice, add tomatoes and stock, return chicken, simmer covered 18–20 minutes, rest 5 minutes, fluff and season.

Tips to customize

Use vegetable stock for a lighter finish, add bell peppers for sweetness, or swap chicken for mushrooms for a vegetarian option.

Ingredients

  • 1 cup long-grain rice
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 lb boneless skinless chicken thighs, cut into 1" pieces
  • 2 cups canned diced tomatoes (with juices)
  • 1 cup chicken stock
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Season chicken with salt, pepper, and smoked paprika.
  3. Add chicken to skillet and brown briefly until lightly seared, about 3-4 minutes; remove and set aside.
  4. Add diced onion to the skillet and cook until softened, about 3-4 minutes.
  5. Stir in minced garlic and cook 30 seconds until fragrant.
  6. Add rice and stir to coat with oil and toast lightly, about 1-2 minutes.
  7. Pour in diced tomatoes with juices and chicken stock, stir to combine and scrape up any browned bits.
  8. Return chicken to the skillet, bring to a simmer, then reduce heat to low and cover.
  9. Cook covered until rice is tender and liquid is absorbed, about 18-20 minutes.
  10. Remove from heat and let stand covered for 5 minutes.
  11. Fluff rice with a fork, adjust seasoning with salt and pepper, and sprinkle with chopped parsley before serving.

FAQs

Can I make this ahead? Yes. Assemble up to the simmer step, refrigerate, then resume cooking.
Can I use different rice? Prefer long-grain varieties; cooking times may vary slightly.
Vegetarian version? Replace chicken with mushrooms or plant-based protein and use vegetable stock.