This delicious light and fluffy Yellow Rice is buttery, steamed in savory chicken broth, and seasoned with fragrant classic Spanish spices! It’s a quick and easy 20-minute recipe layered in flavor that makes a fantastic side dish to any meal!.
You guys should pay attention! I’ve been making chicken and yellow rice for years, and let me tell you, it makes people think you’re a culinary genius. But the truth is, it’s so damn easy to make! Today I’m going to show you my favorite way to make this Spanish-inspired comfort food that will have your family begging for seconds.
There’s something magical about that combo of tender chicken and flavorful yellow rice that just hits different after a long day. Whether you’re cooking for your family on a busy weeknight or trying to impress your friends at a dinner party, this dish is guaranteed to be a crowd-pleaser
What You’ll Need
Before we dive into the cooking process, let’s gather our ingredients. Here’s what you’ll need to create this mouthwatering dish:
- 4 skinless, boneless chicken breast halves (or about 1/2 pound cooked chicken)
- 1 package of yellow rice (like Vigo Yellow Rice)
- 5 ½ cups water (or 2 cups if using pre-cooked chicken)
- 1 tablespoon chicken bouillon granules
- 1 green bell pepper, diced (optional but recommended)
- ¼ cup olive oil or butter
- Black pepper to taste
- Poultry seasoning to taste
Step-by-Step Instructions
Method 1: Oven-Baked Version (Perfect for Raw Chicken)
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Preheat your oven to 425 degrees F (220 degrees C) This high heat helps cook everything evenly.
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Prepare the chicken broth. In a large skillet, bring 5 ½ cups of water and chicken bouillon to a boil. This creates a flavorful base for your dish.
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Cook the chicken partially. When the broth starts to boil, add the chicken breasts and diced bell pepper. Let it cook slowly over medium-low heat for about 20 minutes, or until the chicken is no longer pink in the middle but not fully cooked.
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Transfer to baking dish. Take the chicken out of the pan and put the rest of the broth in a 9×13-inch baking dish.
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Prepare the rice. Mix the olive oil, the yellow rice package (with any seasoning packets inside), and the broth in the baking dish.
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Arrange chicken. Place the partially cooked chicken breasts on top of the rice mixture. Season with black pepper and poultry seasoning.
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Bake it up! Place the baking dish in the preheated oven and bake until the liquid is absorbed and the rice is tender, about 45 minutes.
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Fluff and serve. Before serving, fluff the rice with a fork to distribute the flavors evenly.
Method 2: Stovetop Version (Quick & Easy)
If you’re short on time or prefer a stovetop method, this approach is super quick, especially if you’re using pre-cooked chicken:
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Heat up your pan. In a saucepan with a tight-fitting lid, bring 2 cups of water to a boil.
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Add the basics. Add butter or olive oil (about 1 tablespoon), then the contents of yellow rice package.
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Add protein. Stir in your cooked chicken, meat, or seafood.
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Quick boil. Stir while boiling for about 1 minute.
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Simmer time. Cover the saucepan tightly, reduce heat to simmer, and cook undisturbed for 20-25 minutes.
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Fluff and serve. Lightly fluff with a fork to distribute seasonings before serving.
Pro Tips for Amazing Chicken and Yellow Rice
Wanna take your chicken and yellow rice to the next level? Here are some of my personal tips that’ll make this dish absolutely irresistible:
For Better Chicken
- Season aggressively. Don’t be shy with seasonings! I like to add Adobo seasoning to my chicken for authentic Spanish flavor.
- Prevent dry chicken. Many reviews mention dry chicken. To prevent this, you can:
- Use chicken thighs instead of breasts (they’re more forgiving)
- Shred the chicken before baking
- Cover the dish with aluminum foil while baking
- Reduce the pre-cooking time for the chicken
For Better Rice
- Add extra flavor. Throw in some saffron threads for an authentic touch.
- More veggies please! Add diced carrots, peas, or red pepper strips for color and nutrition.
- Garlic is your friend. A few minced garlic cloves make everything better.
One-Pan Wonder
For fewer dishes to wash:
- Use an oven-proof pan to brown the chicken first
- Remove chicken temporarily
- Add rice and water to the same pan
- Place chicken on top
- Bake until done
Common Mistakes to Avoid
Even I mess up sometimes! Here are some pitfalls to watch out for:
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Overcooking the chicken. The double cooking process (stovetop + oven) can lead to dry chicken if you’re not careful.
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Not enough liquid for the rice. Yellow rice needs sufficient liquid to cook properly. If it seems dry, add a bit more broth.
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Skipping the resting period. Let the dish sit for 5-10 minutes after cooking for the flavors to meld.
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Bland results. If your dish tastes bland, it probably needs more salt or seasonings. Don’t be afraid to adjust to your taste!
Variations to Try
The basic chicken and yellow rice recipe is amazingly versatile. Here are some delicious variations:
Cuban-Style
Add black beans, chopped cilantro, and lime wedges for serving.
Seafood Twist
Replace chicken with shrimp or a mix of seafood for a paella-inspired dish.
Vegetarian Option
Skip the chicken and use vegetable broth instead of chicken broth. Add roasted vegetables like zucchini, eggplant, and bell peppers.
Spicy Kick
Add a diced jalapeño or a dash of hot sauce for those who like it hot!
Nutritional Information
For those of you counting calories or watching your macros, here’s the approximate nutritional breakdown per serving (based on 6 servings):
- Calories: 427
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 1205mg
- Total Carbohydrate: 59g
- Dietary Fiber: 0g
- Total Sugars: 2g
- Protein: 23g
Meal Prep and Storage
This dish is perfect for meal prep! Here’s how to store it:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 3 months.
- Reheating: Add a splash of water or broth when reheating to prevent dryness.
Why This Recipe Works
I’ve tried tons of chicken and rice recipes over the years, but this one stands out for several reasons:
- It’s practically foolproof. Even beginners can nail this recipe.
- One-dish meal. Protein, carbs, and veggies all in one dish means less cleanup.
- Budget-friendly. Chicken and rice won’t break the bank.
- Customizable. Adapt it to whatever ingredients you have on hand.
Frequently Asked Questions
What type of yellow rice should I use?
I prefer Vigo Yellow Rice, but any brand will work. The seasoning packet that comes with it adds the perfect flavor profile.
Can I use brown rice instead?
Yes, but you’ll need to adjust the cooking time and liquid amount. Brown rice typically needs about 50% more cooking time and slightly more liquid.
What if I don’t have a bell pepper?
No worries! The bell pepper adds nice color and flavor, but the dish will still be delicious without it.
Can I make this in a rice cooker?
Absolutely! Cook the chicken separately, then add it to the rice cooker along with the rice, seasonings, and appropriate amount of liquid.
Is yellow rice healthy?
Yellow rice gets its color from turmeric or saffron, which have anti-inflammatory properties. The dish provides a good balance of protein and carbohydrates.
Perfect Pairings
Wondering what to serve with your chicken and yellow rice? Here are some ideas:
- Vegetable sides: A simple green salad or steamed broccoli
- Bread: Crusty bread or dinner rolls to sop up any remaining sauce
- Dessert: Flan or tres leches cake for a Spanish-themed meal
- Drinks: Sangria for adults or lemonade for a family meal
Final Thoughts
Chicken and yellow rice is one of those magical recipes that’s greater than the sum of its parts. Simple ingredients transform into a dish that tastes like it took hours to prepare, when in reality it’s mostly hands-off cooking time.
I make this at least twice a month at my house, and my family still gets excited when they smell it cooking. It’s comfort food that feels special enough for company but easy enough for a weeknight.
Next time you’re wondering what to make for dinner, give this chicken and yellow rice recipe a try. I promise you won’t be disappointed! And if you have any questions or your own tips to share, drop me a comment below. I’d love to hear how yours turned out!
Now, who’s hungry? I know I am just from writing this up! Time to head to the kitchen and whip up a batch of my favorite chicken and yellow rice. Bon appétit, friends!
What Is Yellow Rice?
Sometimes the simple dishes are the best dishes! And this recipe is exactly that! Yellow rice is a pretty popular dish in many places all around the world. You can find different variations of this recipe in the Middle East, Europe, Africa, South America, and Southeast Asia. It’s basically just white rice seasoned with different spices depending on the culture along with a bit of annatto, saffron, or turmeric, which gives the rice its yellow color.
But in this case, my recipe for yellow rice is most like the one from Spain, which is also called arroz amarillo. My chicken dish is made with fluffy basmati rice and lots of buttery chicken flavor. It also has some sweet paprika and turmeric, which are both common in Spanish cooking. And I also added plenty of garlic and onion to add even more layers of flavor! So this simple dish may be super easy to make but it’s full of flavor!.
Also, this rice is very flexible; you can eat it with almost any dish, from Pork Carnitas to Garlic and Paprika Chicken. It also serves as a great bed under some Sweet And Sour Meatballs.
What Can I Add To The Rice?
You can pretty much add any herbs or spices you want to the rice while it steams. Just stir them in when you add the other seasonings. The most important thing when it comes to cooking rice is the ratio of uncooked rice to liquid. For example, if you add too much moisture or don’t have enough it can totally throw off the whole recipe. So if you want to add things like meat or vegetables to make it a main dish, it’s best to cook them ahead of time and then add them to the rice after it’s fully cooked.