Cuban Rice And Chicken
A vibrant Cuban-inspired rice and chicken dish bursting with bold flavors from olives, capers, and Spanish seasonings, perfect for a hearty family meal or casual gathering.
Ingredients
- 1 medium onion, chopped ⓘ
- 1/2 large green pepper, chopped ⓘ
- 8 oz. mushrooms, ends and pieces ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 1 1/2 cups long grain white rice ⓘ
- 2 packets Vigo Spanish flavor and color mix (1.28 oz. each) ⓘ
- 2 cups cooked, diced chicken
- 3/4 tsp. ground turmeric ⓘ
- 2 cans chicken broth (14 1/2 oz. each)
- 1 jar stuffed Spanish olives, halved (6 3/4 oz.) ⓘ
- 1 Tbsp. capers, drained ⓘ
- 1 bay leaf ⓘ
- 1/2 tsp. pepper ⓘ
Instructions
- In a skillet, sauté onion, green pepper, and mushrooms in oil until the onion is translucent, about 4 to 5 minutes.
- In a saucepan, heat chicken broth to boiling.
- Add rice, Vigo Spanish flavor and color mix, turmeric, olives, capers, bay leaf, and black pepper to the boiling broth.
- Reduce heat and simmer for about 15 to 20 minutes.
- Fold in cooked, diced chicken and sautéed vegetables.
- Remove the bay leaf.
- If the mixture is too thick, add a little broth or bouillon.
- Serve hot with salad and garlic bread.
Tips & Substitutions
For a richer flavor, consider adding saffron or smoked paprika along with the spices. If you don't have Vigo Spanish flavor mix, a combination of paprika, garlic powder, and cumin can be a good substitute. Ensure to rinse the rice before cooking to remove excess starch, which helps achieve a fluffier texture. If you're looking for chicken recipes, this dish can be adapted using leftover roasted chicken.
Serving Suggestions
This Cuban Rice and Chicken pairs beautifully with a fresh green salad and warm garlic bread for a complete meal. Consider serving it alongside black beans or a side of plantains for an authentic touch. For a festive look, garnish with fresh cilantro or parsley before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth to prevent drying out and microwave in 30-second intervals, stirring in between. You can also reheat on the stove over low heat, adding a little liquid as necessary.
Nutrition & Diet Analysis (per serving)
Each serving of Cuban Rice And Chicken contains roughly 699 calories, with 12g protein, 104g carbohydrates, and 29g fat. It is an excellent source of iron (109% of the Daily Value), dietary fiber (46% of the Daily Value), and vitamin A (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 886mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and liquid. Brown rice typically takes longer to cook, about 40-50 minutes. Increase the broth by half a cup to ensure it cooks properly, and check for doneness before adding the chicken.
What can I substitute for chicken in this recipe?
You can easily substitute the chicken with firm tofu or tempeh for a vegetarian option. Ensure to sauté the tofu or tempeh beforehand to enhance their flavor. Alternatively, shrimp or pork can be used if you prefer different proteins.
How can I make this dish spicier?
To add heat, consider incorporating diced jalapeños or a dash of cayenne pepper when sautéing the vegetables. You could also serve the dish with hot sauce on the side for those who like to spice things up. For a milder approach, fresh herbs can add flavor without heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).