Spanish Rice with Peppers, Chicken, and Lemon Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 cup uncooked white rice
• 2 cups chicken broth
• 1 lemon, juice and zest
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add bell peppers and garlic; continue cooking for another 5 minutes.
2. Add rice to the skillet, stirring constantly for 2 minutes until the rice is slightly toasted.
3. Add chicken broth, lemon juice, lemon zest, paprika, and oregano. Stir to combine and bring to a boil.
4. Reduce heat to low, cover the skillet and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed. Add more broth if needed.
5. Season chicken with salt and pepper, then add to the pan. Cook for 5-7 minutes or until the chicken is cooked through.
6. Remove from heat and let sit for 5 minutes before serving.

Serving Suggestions:

This Spanish rice dish pairs well with a side of black beans and a garnish of fresh cilantro. Serve with a wedge of lemon for an extra burst of citrus flavor.

Verdict:

This easy Spanish rice recipe is packed with vibrant flavors from peppers, lemon, and herbs. The juicy pieces of chicken add a nice protein boost and make it a filling and satisfying meal. It’s an excellent option for a quick weeknight dinner or a meal prep dish for the week ahead.