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Spanish-style rice

This paella-style casserole is packed full of flavour with paprika, herbs, spicy rice and tender cuts of chicken

, 20 July 2020

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Spanish-style rice
  • 40 Mins

  • Serves: 2

  • Price: £2.24 per serving

Nutritional Info
Each 603g serving contains
  • Energy

    2498KJ

    597KCAL

    30%
  • Fat

    19.9g

    med

    28%
  • Saturates

    3.0g

    low

    15%
  • Sugars

    10.9g

    low

    12%
  • Salt

    2.35g

    high

    39%
of your reference intake.
Typical energy values per 100g: 414kJ/99kcal.
Ingredients
  • 1tsp paprika
  • 1tsp ground cumin
  • 1tsp dried oregano
  • 4 boneless skinless chicken thighs
  • 2tbsp sunflower oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 clove garlic, chopped
  • 1tbsp tomato purée
  • 1 chicken stock cube, made up to 200ml
  • 100g frozen peas
  • 250g pack Uncle Ben’s Spicy Mexican Rice
  • Small handful parsley, chopped
Method
  • Mix together the paprika, cumin and oregano. Season with black pepper.

  • Put the chicken thighs into a bowl with 1tbsp of the oil and 1/2 of the spice mixture. Mix until well-coated.

  • Heat a lidded casserole pan over a medium heat. Cook the chicken thighs on each side until browned then transfer to a plate. Add the onion and pepper to the pan, reducing the heat to low.

  • When the onions begin to go translucent, add the garlic, remaining spice mix and tomato purée to the pan. Cook for 3 minutes then add the chicken stock.

  • Return the chicken thighs to the pan and cover loosely. Bring to the boil then reduce the heat and simmer for 12-15 minutes until the liquid has reduced and the chicken is cooked through.

  • Add the peas, rice and parsley to the pan and mix through to combine. Cook for 5 minutes more to heat through before serving.