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Spanish Rice

Spanish Rice

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Our recipe for Spanish rice gives you all the tastes of the Mediterranean at home without having to go to a restaurant! Not only is this an easy meal to prepare, it is full of flavour and is a perfect weekday dinner recipe.

Preparation time


30 ml olive oil
700 g chicken breast, boneless and skinless, sliced
1 onion, finely sliced
1 green pepper, finely sliced
15 ml Robertsons paprika
2 cloves garlic, crushed
300 g Arborio rice (risotto rice)
120 ml white wine
1 Knorr chicken stock pot
1 tin tomatoes, chopped
750 ml water
12 olives, pitted
15 ml lemon juice
30 ml parsley, chopped

Preparation method

Heat oil in a large frying pan over medium-high heat and brown chicken. Add the onion, green pepper and Robertsons Paprika and cook for 3 minutes. Stir in the garlic and cook for a further 2 minutes.
Add the rice to the pan, followed by the wine, Knorr Chicken Stock Pot, tomatoes and water. Bring to the boil, reduce heat and simmer for 15-20 minutes, or until rice is tender. Stir through the olives.
Season with salt and pepper and finish with the lemon juice and parsley.

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