Entree: Spain – Arroz con Pollo (Brown Rice) with Zucchini, Bell Pepper & Spinach (Chicken and Rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Arroz con Pollo (Brown Rice) with Zucchini, Bell Pepper & Spinach (... recipe
Serving Size: 4
Approximate Time
Prep 20 min
Cook 45 min
Additional 5 min
Total 1 hr 10 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 1/2 cups (300 g) brown rice, uncooked
- 4 cups (960 ml) low-sodium chicken broth
- 1 medium zucchini, sliced into 1/2-inch (1.3 cm) rounds, approx. 8 oz (225 g)
- 1 green bell pepper, diced, approx. 6 oz (170 g)
- 3 cups (90 g) fresh spinach, roughly chopped
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 4 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) dried oregano
- 1/2 cup (120 ml) dry white wine or additional chicken broth
- Salt to taste
- Black pepper to taste
- 1 lemon, cut into wedges (optional)

Instructions

1. Season chicken breasts with salt, pepper, and 1/2 tsp smoked paprika. Heat 1 tbsp (15 ml) olive oil in a large heavy skillet or Dutch oven over medium-high heat and brown chicken 3–4 minutes per side until golden; remove and set aside.
2. Add remaining 1 tbsp (15 ml) olive oil to pan, reduce heat to medium, sauté onion and green bell pepper until softened, about 5 minutes; add garlic and remaining smoked paprika, cumin, and oregano and cook 1 minute.
3. Stir in brown rice and toast 1–2 minutes; deglaze with white wine (or broth), scraping browned bits. Add zucchini, spinach, and chicken broth; bring to a simmer.
4. Nestle browned chicken breasts into the rice mixture, cover, reduce heat to low, and simmer gently for 35–45 minutes until rice is tender and chicken is cooked through (internal temp 165°F / 74°C). If liquid evaporates too quickly, add up to 1/2 cup (120 ml) extra broth.
5. Remove from heat and let rest, covered, 5 minutes. Adjust seasoning with salt and pepper, fluff rice, and serve with lemon wedges if desired.
Nutritional Information*

Per serving | Servings: 4

Calories: 658 kcal
Carbohydrates: 73.1 g
Protein: 51.6 g
Fat: 15.8 g
Saturated fat: 2.9 g
Cholesterol: 124 mg
Fiber: 6.4 g
Sugar: 6 g
Sodium: 182 mg
Potassium: 1471 mg
Calcium: 101 mg
Iron: 4.32 mg
Vitamin A: 166 µg RAE
Vitamin C: 62.4 mg

Generated: 2026-11-05T20:04:09+00:00

*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.

Recipe Metadata
Recipe ID
14322
Country
Spain
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14322

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!