Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

    Advertisement
  • Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.

  • Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.

  • Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

427 calories; 11.1 g total fat; 45 mg cholesterol; 1205 mg sodium. 58.6 g carbohydrates; 23.4 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/07/2015
The first time I tried this recipe it was ok...maybe a little lackluster in flavor but I tried it again with a few tweaks. I marinated my chicken overnight in a homemade mojo. In lieu of water I used an unsalted chicken stock as well as the chicken bouillon plus added some onion and a clove of garlic to the simmer. The changes made a huge difference in the flavor and the final dish. Read More
(56)

Most helpful critical review

Rating: 2 stars
03/01/2019
I have made this recipe a couple of times. I followed the original recipe the first time and found it to be quite bland and dry. I also tried Amanda-Rae’s version with additional spices. I am POSITIVE it is not the best thing I have ever cooked. I even added 1-1/2 red bell pepper to the Amanda recipe to try and moisten it up a little. It is still really dry, but not quite as bland. Still not a flavor rainbow, however. I think cooking it at such a high temperature drys it out. Maybe a lower setting for a little longer, for those that may want to try this? I may attempt it one more time with the bell pepper and add some cilantro or something, because I love saffron rice. But there are a LOT of recipes here that are much better. So much to cook and so little time. Frankly, I probably won’t waste my time again with this bland dry recipe. Read More
37 Ratings
  • 5 star values: 24
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
02/07/2015
The first time I tried this recipe it was ok...maybe a little lackluster in flavor but I tried it again with a few tweaks. I marinated my chicken overnight in a homemade mojo. In lieu of water I used an unsalted chicken stock as well as the chicken bouillon plus added some onion and a clove of garlic to the simmer. The changes made a huge difference in the flavor and the final dish. Read More
(56)
Rating: 4 stars
02/07/2015
The first time I tried this recipe it was ok...maybe a little lackluster in flavor but I tried it again with a few tweaks. I marinated my chicken overnight in a homemade mojo. In lieu of water I used an unsalted chicken stock as well as the chicken bouillon plus added some onion and a clove of garlic to the simmer. The changes made a huge difference in the flavor and the final dish. Read More
(56)
Rating: 5 stars
08/15/2016
Omg!!! Chicken and Rice Spanish style with a twist! Who knew boiled chicken in tons of seasons fresh minced garlic chicken bouillon chicken stock mixed with red peppers rice with saffron olive oil and some lime baked to perfection would yield this mouth watering meal?! Here's how I played with it a tad: I used 2 cups of Chicken Stock and 3 C of water to boil with the chicken boullion. I then used red pepper and added seasoned chicken (red pepper flakes season salt fresh minced garlic onion powder pepper ). After removing chicken Instead of pouring the liquid into baking pan I added rice and olive oil to the skillet and then poured it all into the baking pan. I semi shredded my chicken on top hitting it with a little juice of lime and into the oven. When it was ready to come out I cut up lime and viola! The best meal I've ever made! Everyone loved it!! Read More
(26)
Advertisement
Rating: 5 stars
12/02/2015
I thought this recipe was great & easy to make. Made mine with diced tomatoes with green chilies plus green & red peppers about 3/4 cup and used chicken broth and 8 chicken tenders that I cooked and then shredded. Used 2 5oz packets of saffron yellow rice. It turned out great. This is one recipe I will be making again. Read More
(6)
Rating: 5 stars
03/29/2015
Awesome!!! Read More
(4)
Rating: 5 stars
10/17/2015
This came out awesome and it was so easy to make! I replaced the green pepper with green peas. This is the way I'll be cooking my Chicken and Yellow Rice from now on. Read More
(4)
Advertisement
Rating: 5 stars
03/26/2016
Absolutely the easiest chicken and rice recipe. I did modify a few minor things to suit my tastes however over all this is a great foundation too begin. In place of water I used chicken broth too boil the chicken while boiling I added garlic powder and a garlic herb seasoning. I then added a can of mixed veggies when it was time to assembly everything and last thing is for my rice I use Mahmata (spelling is perhaps wrong ) spicy rice. Yummyyyyy:) Read More
(4)
Rating: 5 stars
06/10/2016
Very easy and yummy! I added chopped onions and seasonings to the water with bell peppers before throwing in the chicken. I cut each chicken breast into thirds and later into smaller pieces after cooking to absorb max flavor. Added rice right into the broth with olive oil and stirred well. Let everything simmer stove top in a covered pot - didn't use oven. Served with some Lebanese garlic sauce - perfect! Read More
(3)
Rating: 5 stars
06/22/2016
My family including picky daughter ate this! Added red green peppers and onions and garlic and diced tomatoes...fabulous! Read More
(3)
Rating: 5 stars
01/08/2017
YES I will be making this dish again! My teenagers devoured it. I liked the helpful tips and the listed items that were on sale nearby. It made cooking so much easier. The ONLY changes I made were adding seasoning to everything (we are a little heavy handed in that area) and also keeping the rice in the oven a little longer because my oven is old fashioned. Read More
(3)
Rating: 2 stars
03/01/2019
I have made this recipe a couple of times. I followed the original recipe the first time and found it to be quite bland and dry. I also tried Amanda-Rae’s version with additional spices. I am POSITIVE it is not the best thing I have ever cooked. I even added 1-1/2 red bell pepper to the Amanda recipe to try and moisten it up a little. It is still really dry, but not quite as bland. Still not a flavor rainbow, however. I think cooking it at such a high temperature drys it out. Maybe a lower setting for a little longer, for those that may want to try this? I may attempt it one more time with the bell pepper and add some cilantro or something, because I love saffron rice. But there are a LOT of recipes here that are much better. So much to cook and so little time. Frankly, I probably won’t waste my time again with this bland dry recipe. Read More