Spicy Spanish Chicken Chèvre Rice

Never judge a book by its cover.

And, apparently, never assume anything from a moniker:

 

Spanish rice, also known as Mexican rice or red rice, is a Mexican side dish or an ingredient in other dishes made from white rice, tomatoes, garlic, onions, etc. The name Spanish rice is only used in the US; it does not originate in Spain. In Iran and Persian cuisine, a similar dish is called Istanboli Polo.

 

Spanish rice is NOT Spanish!

 

No matter what you decide to call this delicious version of spicy, flavorful rice, it is what it is: delicious and spicy!

 

Spicy Spanish rice, chicken, chèvre goat cheese crumble, and a touch of cilantro! 

 

P.S. Feel free to add a few toasted and salted almonds a top, for some extra crunch!

 

Spicy Spanish Chicken Chèvre Rice 

2 Tbs. olive oil
2 large boneless, skinless chicken breasts
1 cup long-grain rice
1/2 cup tomato sauce
1/2 tsp. minced garlic
sea salt and pepper
1 1/2 cups water (or chicken broth)
1/2 tsp. cumin powder
1/2 tsp. dried oregano
1/8 tsp. chili powder
3 oz. fresh chèvre, crumbled
fresh cilantro

 

Heat oil in large frying pan on medium heat.

 

Add chicken and rice and sauté until golden brown. (Stirring and flipping the chicken breasts).

 

Add broth and bring to a full boil. 

 

Reduce heat to a simmer and cook 3-5 minutes.

Stir in the tomato sauce, garlic, salt and pepper, cumin, oregano, and chili powder. 

 

Simmer until the chicken is cooked all the way through.

 

Remove the chicken breasts from the pan and set aside.

 

Stir and cover pan, simmering for 10-15 minutes or until all is cooked and there is no liquid left. 

 

Fluff the rice.

 

To serve, plate the rice, add the chicken, and top with goat cheese, fresh cilantro, and additional ground pepper.

 

Maybe add some roasted, salted almonds atop!