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    Spanish-Style Chicken and Rice Recipe Image Recipe Image

    Spanish-Style Chicken and Rice

    • Bake
    • Chicken/Turkey
    • Ready Rice
    • 30 - 45 MIN
    • Global Inspired
    • Chicken
    Spanish-Style Chicken and Rice Recipe Image Recipe Image
    • Servings
    • Prep
      10 min
    • Cook
      34 min
    • Total
      44 min

    About this dish

    In this easy recipe for entertaining, crispy-skin chicken thighs roast atop a heady combo of Spanish-style rice emboldened with smoked paprika and mixed with earthy curly kale and sweet yellow bell peppers. Serve with a simple tossed salad to complete the meal.


    • 1 1/2 teaspoons smoked paprika, divided
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon black pepper
    • 4 (8 ounce) bone-in, skin-on chicken thighs
    • 2 teaspoons olive oil
    • 1/2 cup chopped green onions
    • 1/2 large yellow bell pepper, cut into thin strips
    • 4 cups loosely packed torn curly kale
    • 1/2 cup unsalted chicken stock
    • 1 pouch UNCLE BEN’S® READY RICE® Spanish-Style Rice
    • 1 tablespoon red wine vinegar
    • Salt to taste (optional)


    1. Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.
    2. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan, skin-side down. Cook until skin is lightly browned, 5 to 6 minutes. Turn chicken over; cook 3 minutes. Remove chicken from pan (it will not be completely done at this point).
    3. Add green onions and bell pepper to drippings in pan; saute 2 minutes. Add kale and chicken stock; cover and cook 2 minutes or until kale is lightly wilted. Stir rice, vinegar, and remaining 1 teaspoon smoked paprika into kale mixture. Nestle chicken on top of rice mixture. Bake at 400 degrees F until a thermometer inserted into thickest part of a thigh registers 165 degrees F, about 22 minutes.


    Amount per serving (4 total)

    Calories: 272
    Total Fat : 9g 13%
    Saturated Fat : 2g 9%
    Trans Fat : 0
    Sodium: 514mg 21%
    Carbohydrates: 18g 6%
    Dietary Fiber: 2g 8%
    Sugars: 3g
    Protein: 30g
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