Cuban Chicken and Rice

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 4 servings
Save Recipe


2 tablespoons canola oil

One 4-pound chicken, cut into 8 pieces

Kosher salt and freshly ground black pepper

1 medium yellow onion, chopped, divided

1 green bell pepper, chopped, divided

1 tablespoon chopped garlic

1 tablespoon chile powder

3 cups long grain rice

One 8-ounce can tomato sauce

3/4 cup olives stuffed with pimentos, drained

1 tablespoon chopped cilantro


  1. Heat the oil in a large, heavy bottom pot over medium-high heat. Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4 to 5 minutes per side. Remove the chicken to a plate. To the pot, add half the onions and half the green peppers (reserve remaining half for another use, such as Round 2 Recipe Black Bean and Pork Stew). Cook until softened, about 3 minutes, and then add the garlic and chile powder and season with salt and pepper. Stir in the rice and let it toast for 2 minutes. Add 4 cups water, tomato sauce, and olives and give it a stir. Put the chicken back into the pot. Bring it to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30 to 35 minutes. (Reserve 2 cups rice for another use, such as Round 2 Recipe Rice Cakes with Creamy Cilantro Sauce.) Serve garnished with cilantro.

Chicken and Rice Casserole

Curried Chicken and Rice Soup

Tex-Mex Style Main Course Chicken Soup

Cuban Baked Chicken with Sweet Peppers and Yellow Rice

Chicken and Rice Casserole

Chicken and Rice Paprikash Casserole

Curried Chicken and Rice Casserole

Chinese Chicken and Rice Soup