One Pan Chicken and Rice with Tomato and Spinach

One Pan Chicken and Rice with Tomato and Spinach.  Oh my delicious.  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.  All together, this recipe is a win win.  Easy weeknight dinner?  Check.  Minimal amount of dishes? Check.  Delicious and something the whole family will love?  Check mate! I love a good one pan dish because I will tell you what, if there is one thing I hate about cooking, its cleaning up afterwards.  It is just not my thing (is it anyone's though?).  Don't worry, I am here to help!  One pan, delicious flavor, and minimal cleanup. Growing up, I hated meals with rice.  Despised them actually.  I think I have finally figured out why after all of these years.  We would cook our plain white rice in water and add nothing but salt.  Now while salt is great, talk about a bland recipe!  Please, do me a favor, and never cook your rice in water!   I now always cook my rice in chicken broth and oh my goodness, talk about added flavoring! 

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:

• cast iron skillet

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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