Description
This Chicken and Yellow Rice Recipe collection turns simple ingredients into vibrant, comforting meals. Whether you love Spanish Arroz con Pollo, Mediterranean herbs, or Caribbean spices, these one-pot dinners bring bold flavors and easy prep to your kitchen.
Ingredients
Base Ingredients (for all variations):
2 cups long-grain white or jasmine rice
3 lbs chicken thighs or breasts (bone-in preferred)
3½ cups chicken broth
1 large onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
1 tsp turmeric or saffron
2 tbsp olive oil
Salt & pepper to taste
Optional Add-Ins (based on style):
Spanish: ½ cup frozen peas, green olives, cilantro, Sazón, Adobo
Mediterranean: Kalamata olives, lemon zest, oregano
Caribbean: Thyme, allspice, scotch bonnet pepper, lime juice
Creamy casserole: 1 can cream of chicken soup, 1 can cream of mushroom, 1 can cream of celery, 1 cup shredded cheese
Instructions
1. Classic Spanish Arroz Con Pollo
Brown chicken in olive oil.
Sauté onion, pepper, and garlic.
Add spices, rice, and broth.
Nestle in chicken, simmer covered 30–35 min.
Garnish with olives, peas, and cilantro.
2. Mediterranean One-Pot
Sear chicken with lemon zest and oregano.
Add rice, broth, garlic, and olives.
Simmer until rice is fluffy and chicken cooked through.
Optional: drizzle lemon juice before serving.
3. Quick Stovetop Method (30 mins)
Dice boneless chicken and brown in skillet.
Add pre-seasoned yellow rice mix and water.
Simmer covered until cooked.
Fluff rice and serve hot.
4. Baked Chicken & Rice Casserole
In a greased baking dish, layer raw rice, soups, and broth.
Place chicken pieces on top.
Cover and bake at 350°F for 1 hour.
Uncover, add cheese, bake 10 more minutes.
5. Caribbean-Style Rice
Season chicken with thyme, allspice, garlic.
Sauté in pot, then add rice, pepper, lime juice, and broth.
Add scotch bonnet if desired.
Simmer or bake until tender and flavorful.
Notes
- Always use a 2:1 liquid-to-rice ratio unless otherwise noted.
- Marinate chicken with spices and citrus juice for deeper flavor.
- Saffron adds authentic Spanish flair but can be subbed with turmeric for cost-effective color.
- For richer results, bone-in, skin-on chicken is best.
- Prep Time: 10–15 minutes
- Cook Time: 30–60 minutes (based on method)
- Cuisine: Spanish, Mediterranean, Caribbean
Nutrition
- Serving Size: 1½ cups
- Calories: ~420
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg