Chicken with Spanish Rice

One skillet. One meal. Zero leftovers, because nobody can stop eating this.

Chicken breasts get dusted with paprika and seared until golden, then rest while uncooked rice toasts in the drippings with scallions until each grain turns translucent and nutty.

Canned tomatoes, chicken broth, turmeric, and parsley turn the skillet into a simmering pot of golden Spanish rice. The chicken goes back on top, the lid goes on, and everything cooks together until the rice is fluffy and has soaked up all those savory juices.

Green beans and pimientos stir in at the end, adding color, crunch, and a pop of sweetness to every forkful.

Kitchen Tips

• Toast the rice before adding liquid: This step gives the grains a nuttier flavor and helps them stay separate instead of turning mushy. Two to three minutes of stirring is all it takes.
• Crush the canned tomatoes by hand: Use a spoon right in the skillet. This gives you chunky, rustic pieces instead of a smooth puree.
• Stir occasionally while simmering: Spanish rice can stick to the bottom of the pan if left completely alone. A gentle stir every few minutes keeps things moving.