Spanish Adobo Wild Rice

Makes: 21 1½-cup Servings

Slices of adobo-marinated chicken, savory capers, spicy chipotle, and oregano mingle with the full-flavored taste of UNCLE BEN’S® Long Grain & Wild Rice Blend.


  • 1 box UNCLE BEN'S® Long Grain & Wild Rice Blend
  • 3 lb. Chicken breast, adobo-marinated, sliced (see marinade recipe below)
  • to taste Salt
  • to taste Pepper, black, ground
  • 2/3 cup Parsley, fresh, chopped
  • 2/3 cup Parmesan cheese, grated
  • 21 Lemon wedges
  • 11/2 cups Adobo Marinade: Chipotle peppers in adobo sauce, canned
  • 2 cups Chicken stock, commercially prepared
  • 1/4 cup Oil
  • 4 cups Green bell peppers, 1/2" julienne
  • 4 cups Red bell peppers, 1/2" julienne
  • 4 cups Red onions, small dice
  • 3 tbsp. Garlic, fresh, chopped
  • 11/2 cups Capers, canned, drained
  • 2 cups Tomatoes, canned, drained
  • 3/4 cup Oregano, fresh, chopped


  1. Cook rice blend according to package directions. Hold warm.
  2. In medium stockpot, heat oil over medium heat. Add bell peppers, onions, and garlic. Sauté until tender.
  3. Combine rice, capers, tomatoes, oregano, and chicken with bell pepper mixture. Season with salt and pepper.
  4. For each serving: portion 11/2 cups rice mixture onto plate. Top with 11/2 tsp. parsley and 1/2 tsp. cheese. Garnish with 1 lemon wedge.
  5. For marinade: combine peppers and chicken stock in food processor; puree until smooth. Marinate chicken in sauce for 1 hour. Grill; slice into 1/8" x 1" pieces.


  • For a vegetarian dish, add 3 cups garbanzo beans, 4 cups large-diced squash, and 4 cups large-diced zucchini to the rice mixture. Omit chicken and use marinade as sauce.
  • To reduce labor, substitute a diced cooked chicken product or oven-roasted quarter chicken for the chicken breast.

Get new recipes, menu trends and special offers!

Sign up and find your menu magic