The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smokin’ Spanish chicken & rice
Smoked paprika and oregano take your taste buds on a trip to Spain in this paella-style dish. Strips of tender chicken, onion, red pepper, tomatoes and peas are stirred through rice and finished with a squeeze of lemon – and dinner’s sorted in 30 minutes!
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 1 onion
- 1 pepper
- 2 garlic clove
- 140g basmati rice
- 2 skinless chicken breasts
- 150g peas
- 110g baby tomatoes
- 2 tbsp tomato purée
- 2 tsp ground cumin
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 1 unwaxed lemon
Nutritional Information
Calories: 566
Protein: 49g
Carbs: 88g
Fat: 5.3g
Ingredients
- 2 onion
- 2 pepper
- 4 garlic clove
- 280g basmati rice
- 300g peas
- 200g baby tomatoes
- 4 skinless chicken breasts
- 2 tbsp tomato purée
- 1 tbsp ground cumin
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 1 unwaxed lemon
Nutritional Information
Calories: 541
Protein: 47g
Carbs: 83g
Fat: 4.9g
Smokin’ Spanish chicken & rice
Smoked paprika and oregano take your taste buds on a trip to Spain in this paella-style dish. Strips of tender chicken, onion, red pepper, tomatoes and peas are stirred through rice and finished with a squeeze of lemon – and dinner’s sorted in 30 minutes!
Cook time:
30 mins
Cuisine:
Spanish
Food group:
Poultry
Cooking Instructions
Chop, chop!
- Peel and finely slice the onions, and deseed and thinly slice the peppers. Peel and crush the garlic.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions and peppers for 6-8 mins.
Sort the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, adding the peas for the final min, until cooked, then drain.
Spice & simmer the chicken
- Halve the tomatoes. On a separate board, slice the chicken into thin strips.
- Add the garlic and tomatoes to the frying pan and cook for 2 mins.
- Stir in the tomato purée, cumin and paprika blend. Tip in the chicken and stir to coat, then add the stock powder and pour in 150ml water (250ml for 4 portions). Stir well and simmer for 10-12 mins, until the chicken is cooked through.
Add your finishing touches
- Tip the rice and peas into the frying pan and stir everything together, then lightly season.
- Halve the lemon and squeeze the juice from 1 half (to taste) into the rice. Cut the remaining half into wedges.
- Serve the chicken and rice with the lemon wedges for squeezing.