One Pan Spanish Chicken and Rice

Ingredients

• 4 boneless skinless chicken breasts – OR 6 chicken thighs
• 3 tablespoons vegetable or canola oil
• 1 cup uncooked white rice
• 2 ¼ cups low sodium chicken broth
• 1 lemon
• chopped cilantro or parsley – for garnish

Spanish seasoning mix

• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon coriander – (see note)
• ¼ teaspoon Italian seasoning

Instructions

1. In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside. Cut the lemon in half, then thinly slice one half – for garnish – and reserve the other half for juicing later in the recipe.
2. Place chicken in a medium bowl. Drizzle with 2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.
3. Drizzle a large skillet with remaining 1 tablespoon of oil and bring to medium heat. Cook chicken for 2-3 minutes on each side until browned. Transfer to a plate. (It won’t be cooked through at this point)
4. Add rice, chicken broth, juice from 1/2 of the lemon, and remaining seasoning mix and stir to combine. Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
5. Garnish with lemon slices and freshly chopped cilantro or parsley and serve immediately.