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Chicken & Spanish-Style Rice Skillet

Image of prepared Spanish Chicken and Rice Recipe
  • prep time: 10 min
  • total time: 45 min
  • serves: 4 people
  • calories: 493 1 serving

Moist and flavorful chicken served on a bed of tender rice and veggies...this one skillet dish uses picante sauce and frozen vegetables to ensure that it's easy and delicious.


  • 1 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
  • 2 tablespoons vegetable oil
  • 1 cup uncooked long grain white rice
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
  • 1 1/4 cups water
  • 1/2 cup Pace® Picante Sauce
  • 2 cups frozen mixed vegetables (carrots, green beans, corn, peas)


  • Step 1

    Stir the cumin and garlic powder in a small bowl. Season the chicken with the cumin mixture.

  • Step 2

    Heat 1 tablespoon oil in a 10-inch skillet over medium heat.  Add the chicken and cook until well browned on both sides, stirring often.  Remove the chicken from the skillet.

  • Step 3

    Heat the remaining oil in the skillet.  Add the rice and cook and stir until browned.  Stir in the broth, water and picante sauce and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes.

  • Step 4

    Stir the vegetables in the skillet.  Return the chicken to the skillet.  Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

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