Valencian-Style Chicken & Vegetable Rice using Spain Paella Blend

Tender chicken, sweet red pepper, green beans, tomatoes, and peas simmer together with fluffy rice for a skillet that tastes bright, savory, and deeply satisfying. The Spain Paella Infused Olive Oil Blend brings warm Spanish herbs and smoky spice into every layer, giving this dish the kind of rich, inviting flavor that feels right at home on a family dinner table or for relaxed entertaining.

Garden Infuzions

Valencian-Style Chicken & Vegetable Rice using Spain Paella Blend

A cozy, saffron-gold rice skillet with tender chicken, sweet peppers, peas, and tomatoes, all brought together with the warm Spanish character of Spain Paella Infused Olive Oil Blend.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 people

Course: Dinner, Main Course

Cuisine: Mediterranean, Spanish

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1/4 cup Spain Paella Infused Olive Oil Blend
• 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 large yellow onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 4 cloves garlic minced
• 2 medium tomatoes chopped
• 2 cups uncooked long-grain white rice
• 4 cups chicken stock
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads crushed
• 1 cup green beans trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley
• 1 lemon cut into wedges

Equipment

• 1 wide skillet or paella pan 12-inch or larger
• 1 Chef’s knife For chopping vegetables and chicken
• 1 Cutting board Prep surface
• 1 Wooden spoon For stirring
• 1 set Measuring cups Dry and liquid measurements
• 1 set Measuring spoons Small ingredient measurements

Method

 

Instructions

1. 1. Season the chicken thighs with 1 teaspoon of the kosher salt and the black pepper.
2. 2. Heat the Spain Paella Infused Olive Oil Blend in a wide skillet or paella pan over medium-high heat. Add the chicken and cook until browned on the outside, about 4 to 5 minutes. Transfer the chicken to a plate.
3. 3. Reduce the heat to medium and add the onion, red bell pepper, and green bell pepper to the same pan. Cook until softened, about 5 minutes, stirring often.
4. 4. Stir in the garlic and cook for 30 seconds, just until fragrant. Add the chopped tomatoes and cook for 2 minutes to build a savory base.
5. 5. Add the rice, smoked paprika, saffron, and remaining 1/2 teaspoon salt. Stir for 1 minute so the grains are coated and lightly toasted.
6. 6. Pour in the chicken stock and bring to a simmer. Nestle the browned chicken back into the pan, then add the green beans.
7. 7. Lower the heat to medium-low, cover loosely, and cook without stirring until the rice is tender and most of the liquid is absorbed, about 18 to 20 minutes.
8. 8. Scatter the peas over the top during the last 5 minutes of cooking. Cover again and let them heat through.
9. 9. Remove the pan from the heat and let it rest for 5 minutes. Fluff the rice gently with a fork, then finish with parsley and lemon wedges.
10. 10. Serve warm straight from the skillet.

Notes

A wide pan gives the rice room to cook evenly, which helps the dish stay fluffy instead of dense. If the pan looks dry before the rice finishes, add a small splash of stock or water and keep the heat low.

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Recipe Tips

Use a wide skillet or paella pan so the rice cooks in an even layer and picks up flavor without crowding. Keep the heat gentle once the rice goes in so the grains stay separate and the pan stays savory, not scorched.

For the best texture, let the rice rest briefly before serving so the pan settles and the flavors come together.

Serving Suggestions

Serve this rice with lemon wedges, a simple green salad, or warm crusty bread for a complete meal. It also works well alongside grilled vegetables or a spoonful of garlicky aioli.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of chicken stock or water to loosen the rice and keep it from drying out.

Variations

Swap the chicken thighs for shrimp in the last few minutes of cooking for a seafood version. You can also add artichoke hearts, roasted red peppers, or extra green beans for more vegetable depth.

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