One Pan Spanish Chicken and Rice

Ingredients 12

1 Teaspoon Chili Powder

1 Chopped Cilantro Or Parsley, For Garnish

1 Teaspoon Garlic Powder

1 Teaspoon Ground Cumin

1 Lemon

2 1/4 Cups Low Sodium Chicken Broth

1 Teaspoon Salt

1 Pound Boneless Skinless Chicken Breasts, Or 6 Chicken Thighs

2 Teaspoons Smoked Paprika

1 Cup Uncooked White Rice

3 Tablespoons Olive Oil

1/4 Teaspoons Italian Seasoning

Instructions 8 steps

1 In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside.
2 Cut the lemon in half, then thinly slice one half - for garnish - and reserve the other half for juicing later in the recipe.
3 Place chicken in a medium bowl.
4 Drizzle with 2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.
5 Drizzle a large skillet with remaining 1 tablespoon of oil and bring to medium heat. Cook chicken for 2-3 minutes on each side until browned.
6 Transfer to a plate. (It won't be cooked through at this point)
7 Add rice, chicken broth, juice from ½ of the lemon, and remaining seasoning mix and stir to combine. Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
8 Garnish with lemon slices and freshly chopped cilantro or parsley and serve immediately.