Spanish Rice with Chili Peppers and Chicken


Spanish Rice with Chicken

Well, Germany did not win the World Cup, yesterday, Spain did. Congratulations and well done for a great team performance! Actually, lucky me, I have more Spanish family than German family, so there was still a reason for celebrating!

So, here is my version of Spanish Rice

I had some left over chicken from the other day when I made a delicious clear chicken soup, so this dish is great for left over meats, or serve it as an accompaniment for other meats, such as grilled or roast meats.

Ingredients for Geli's Spanish Rice

Ingredients for Geli's Spanish Rice

(click on images to enlarge)



2 tablespoons olive oil (or as much is needed)

1 onion, chopped

Several garlic cloves, minced (sorry I can’t give you the exact amount of garlic, I am extremely heavy-handed with garlic …. I was conservative tonight as I was considerate for my daughter and her work colleagues tomorrow)

Aprox 500g of long-grain white rice (2 cups for my US friends)

700g of * chicken stock (or 3 cups). I used the soupy stock from the chicken I made the other day, and it was superb. If all fails use chicken stock cubes)

1 heaping tablespoon tomato paste

1 tin / can of chopped tomatoes

Heaps of oregano and thyme (dried but even better if you have some fresh)

A good handful of peas

Chopped flat parsly

Several different types of chili peppers (the larger variety is not as hot as the small ones, yet they give some nice flavour)

Black olives (any black olives will do, but my personal firm favourite are Greek Kalamata olives!) I can’t stand the prepitted olives you can buy at shops, they don’t have any flavour. I do cut the stones out for the cooking and it is easier on an unsuspecting tooth later on. However, do serve a bowl of olives on the table so that diners can help themselves.

1 Tablespoon of powdered turmeric


*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice. (Can you imagine, I just wrote “cups” as a measurememnt, not gramms – ‘g’ and mililitres – ‘ml’ ???!!!)

Can some reader please help me with the names of these large chili peppers? At my local greengrocer I tend to just bag what I see I might need without knowing the correct names … Thanks!



In a large saucepan brown the rice, onions and garlic in olive oil, medium/high heat. Cook onion rice mixture, stirring frequently, till onions are golden and softened. It is difficult but the rice should be fried to brown, almost to the point of burning. This will bring out the best flavor in it. (I cooked it less than I should have 🙁 )

Next add all the other ingredients to the rice. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.

Note to self: Next time add sundried tomatoes and chorizo sausages. Also there were not enough chili peppers.

Rating 3.00 out of 5


  1. Wow these photos are so beautiful…and this rice is perfectly beautiful:)

  2. Lisa says:

    This looks so yummy!

  3. This dish looks great!

    Talking about the World Cup, I made my own “Raging Bull” salad dedicating to the Spanish team. I’d like to share the recipe with you: http://spoon-and-chopsticks.blogspot.com/2010/07/raging-bull-spicy-beef-topside-salad.html

    Btw, found your site from Foodbuzz. You’ve got a nice blog. I am already following you. Pls feel free to visit my blog. Hope you will find something interesting too.

  4. Thank you so much, this was very interesting. I was actually born in Spain (I’m not telling you what year though!) but was moved around europe and finally settled in Britain when I was 6. I dont remember much of the few years I was in spain, but the smell of spanish food always seems to get me going or something. It’s weird how I dont remember anything except the smells,isn’t it! I even found a whole website dedicated to spanish recipes, which gave me great delight and thought I really should to share with your readers. Anyway, thank you again. I’ll get my husband to add your cast to my rss thing…

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