Spanish Chicken and Yellow Rice
If you love briny, Spanish-inspired flavors, you’ll love this family favorite Spanish Chicken and Yellow Rice recipe made with shredded chicken, green olives, and capers!
Servings 6
Ingredients
- 1 tbsp. extra virgin olive oil
- 1 clove garlic minced
- 2 cups water
- 1 - 8 oz. package Vigo yellow rice
- 1 tbsp. capers
- 1 cup Spanish green olives
- 2-2 1/2 cups cooked shredded chicken
- Salt and pepper to taste
- Optional toppings: shredded cheddar sour cream, hot sauce, and/or tomato sauce with red beans
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Add the minced garlic and cook just until fragrant, about 1-2 minutes.
- Carefully pour the water into the pan and let it come to a boil.
- Add the yellow rice and stir.
- Cover the pan with a lid and lower the heat to a simmer. Cook for 20-25 minutes.
- When rice is just about done, add the capers and green olives.
- Stir in the chicken and cook just until warmed through. Season with salt and pepper.
- Serve the chicken and rice with shredded cheddar, sour cream, hot sauce, and tomato sauce with red beans, if desired.
Notes
To make the tomato sauce with red beans and capers: Heat olive oil in a sauce pan. Add a clove of minced garlic and cook until fragrant, about 1-2 minutes. Add a 15 oz. can of crushed tomatoes. Stir in a can of red kidney beans (drained) and 1 tbsp. capers, including brine. Season with salt and pepper. Bring sauce to a simmer for about 10 minutes. Then serve with the Spanish Chicken and Yellow Rice.