Juanita's Chicken And Red Rice Recipe

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Juanita's Chicken and Red Rice

Jessica Hannan


My mom, Juanita, learned to make this recipe when she cooked at a nursing home, as the cook. The dish is flavorful and healthy, and it is an easy to dish to make very low sodium.

★★★★★ 1 vote
10 Min
40 Min


4 large
boneless skinless chicken breasts
2 c
long grain white rice
1/2 small
onion, diced
4 clove
garlic, minced
1 Tbsp
extra virgin olive oil
1 tsp
ground black pepper
1 can(s)
tomato paste, the small one


1Preheat a large skillet or Dutch oven over medium heat for 3-5 minutes. While it is heating, dice the onion, mince the garlic, and trim any fat from the chicken.
2Once the pan is preheated, add the olive oil to the pan and swirl the pan to coat the bottom. Brown the chicken breasts on both sides, with the onion and garlic surrounding the chicken. Remove the chicken from the pan and set to the side.
3Add the rice and pepper to the pan and cook until half of it turns white. Pour in 5 cups of water and the tomato paste. Stir it really well to dissolve the tomato paste, and place the the chicken back in the pot.
4Cover the pot and let simmer until all the liquid has been absorbed, this can take 20-30 minutes. Taste the rice for salt. I often find that the rice has enough salt from the tomato paste, but I am salt sensitive.
5Remove chicken from the pan and let rest for 5 minutes, then slice and serve over the red rice.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #rice, #One Pot