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Spanish Chicken & Rice Pot



1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 white onion, skinned and chopped
2 cloves garlic
1 pound boneless, skinless chicken breast tenders, cut into bite size pieces
2 cups brown or white rice
3 cups chicken stock
1 can crushed tomatoes
1/2 cup fresh cilantro
1-2 tablespoons of Chulula mexican seasoning
Salt and Pepper


1 cup Spanish olives
2 vine ripe tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white skinned onion, chopped
1/4 cup chopped cilantro
1/2 of a lime, juiced
Salt and Pepper
Several drops of hot sauce, if preferred

1 ripe avocado, pitted and spoon from skin
1/2 lime, juiced
1 clove garlic
1 cup fat free sour cream


Preheat a medim pot over meduim heat, add extra virgin olive oil and butter. When butter melts into oil, add onion and cook until carmelized. Then add garlic and cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes. Add chicken stock, Chulula seasoning, crushed tomatoes and fresh cilantro. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes (white rice), or 30 to 40 minutes (brown rice), until rice is tender but still a little chewy in the center.
While the rice and chicken are working, prepare the salsa. Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.

Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.

This is my version of a Racheal Ray 30 minute meal. It is absolutely delicious, easy to make and healthy!!! Try it and you will love it!

George Christidis