Spanish Chicken and Rice


  • 3 pounds boneless, skinless chicken breasts
  • 1 large Florida tomato, diced
  • 1 medium Florida zucchini, diced
  • 1 cup chopped Florida onions
  • 1 tablespoon minced fresh garlic or 1 teaspoon dry
  • 2 teaspoons cumin
  • 1 cup rice
  • 1 cup vegetable broth
  • 1 cup water
  • 1 cup salsa
  • 1 15-ounce can black beans, rinsed and drained
  • salt and pepper
  • oil or cooking spray


  • Rinse chicken and pat dry. Season lightly with salt and pepper.
  • Lightly coat a large nonstick skillet, Dutch oven or a large wok with oil or cooking spray and heat over medium-high heat.
  • Add half the chicken to the skillet and brown well, about 2 minutes per side. Remove chicken from skillet when cooked. Repeat with remaining chicken.
  • Add onions to skillet and sauté, stirring until browned. Add garlic, cumin and rice. Cook for 1 minute, stirring constantly.
  • Stir in broth, water and salsa. Season lightly with salt and pepper. Bring liquid to a boil and reduce heat.
  • Return chicken to skillet, placing on top of rice. Cover and simmer over medium heat until rice is tender, about 20 minutes.
  • Stir in beans, zucchini and tomatoes. Cover and simmer for 5 minutes.

Yield 6 servings

Return to Main Dishes


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