Ingredients:
- chicken thighs
- olive oil
- rice
- garlic cloves
- onion
- bell pepper
- rice vinegar
- chicken broth
- can of whole peeled tomatoes
- garlic powder
- red pepper flakes
- onion powder
- spinach
- salt and pepper
- lemon juice
- parsley
Kitchen Appliances:
The Steps to make this delicious one pan chicken and rice:
Preheat your oven to 375 degrees. Add olive oil to your pan and cook heat up. Place the chicken thighs in the olive oil and brown on both sides. Cook about 4-6 minutes on each side. Remove from the pan. Add minced garlic, chopped onion and chopped bell pepper to the pan until garlic becomes fragrant, onions become translucent and bell pepper softens. Add in rice vinegar. Add rice and begin to pan fry for about 4 minutes. Add in spinach until it wilts. Add in tomatoes with additional sauce in the can. Using a potato masher, lightly mash the tomatoes. Be careful doing this because you don't want them to splatter all over but you want the tomatoes to break slightly while staying somewhat intact. Pour in the chicken broth and add in garlic powder, onion powder, red pepper flakes and salt and pepper. Mix until the broth and seasonings are all mixed in evenly with the rice. Add the chicken in. Place the whole pan in the oven covered with tin foil. Bake 35-40 minutes. Remove the tin foil and bake another 10-15 minutes until the liquid is absorbed. Sprinkle with lemon juice and garnish with parsley. Serve immediately.FAQ's
Can I use regular tomatoes not from a can?
You can, but you are not going to get as much additional liquid from them. The additional tomato juice in the can adds a ton of flavor to the dish and to the rice so I do suggest sticking to the canned tomatoes.What if I do not have a cast iron skillet or oven safe pan?
You can always follow the directions and cook all of the ingredients on the stove and then transfer it to a casserole dish to bake. This will of course eliminate the one pan element but you will still get the same flavors!What are some good side dishes that could pair with this meal?
My Cheesy Butter Bacon Mashed Potatoes are one of the most perfect side dishes for a meal like this!If you love this recipe, you might also love:
- Turkey and Feta Stuffed Peppers with Tzatziki Sauce
- Grilled Chicken Burgers with Guacamole
- Chicken and Herb Tortellini Soup
- Creamy Chicken and Vegetable Gnocchi Soup
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📖 Recipe
One Pan Chicken and Rice with Tomato and Spinach
The chicken is tender, the rice is savory and it is all cooked in with tomatoes and spinach which creates a fresh, herby flavor. The rice cooks in chicken broth also which adds a ton of flavor.
Equipment
Ingredients
- 4-5 chicken thighs
- 2 cup brown rice
- 2 tablespoon olive oil
- 2 garlic cloves minced
- 1 onion chopped
- 1 bell pepper chopped
- ¼ cup rice vinegar
- 24 oz can whole peeled tomatoes
- 1 cup spinach
- 2 cup chicken broth
- 1 teaspoon garlic powder
- 2 teaspoon red pepper flakes
- 1 teaspoon onion powder
- salt and pepper to taste
- lemon juice and parsley to garnish and sprinkle on top when done
Instructions
- Preheat your oven to 375 degrees.
- Add olive oil to your pan and cook heat up. Place the chicken thighs in the olive oil and brown on both sides. Cook about 4-6 minutes on each side. Remove from the pan.
- Add minced garlic, chopped onion and chopped bell pepper to the pan until garlic becomes fragrant, onions become translucent and bell pepper softens.
- Add in rice vinegar.
- Add rice and begin to pan fry for about 4 minutes.
- Add in spinach until it wilts.
- Add in tomatoes with additional sauce in the can.
- Using a potato masher, lightly mash the tomatoes. Be careful doing this because you don't want them to splatter all over but you want the tomatoes to break slightly while staying somewhat intact.
- Pour in the chicken broth and add in garlic powder, onion powder, red pepper flakes and salt and pepper.
- Mix until the broth and seasonings are all mixed in evenly with the rice.
- Add the chicken in. Place the whole pan in the oven covered with tin foil. Bake 35-40 minutes.
- Remove the tin foil and bake another 10-15 minutes until the liquid is absorbed.
- Sprinkle with lemon juice and garnish with parsley. Serve immediately.
Notes
Save leftovers in an air tight container for up to 5 days.
Nutrition
Serving: 1plateCalories: 576kcalCarbohydrates: 69gProtein: 23gFat: 23gSaturated Fat: 5gTrans Fat: 1gCholesterol: 89mgSodium: 627mgPotassium: 834mgFiber: 5gSugar: 5gVitamin A: 1215IUVitamin C: 52mgCalcium: 95mgIron: 4mg
Tried this recipe?Let us know how it was!
casey says
How much spinach do you add? I don't see it in the ingredients list
thebutteredgnocchi says
Oh my! So sorry total human error on my part! I add about 1 cup! I'll update the recipe so its in there!