Yellow Spanish Rice with chicken and sausage served in a white bowl

Spanish Rice with Chicken and Sausage Recipe

In this Spanish rice with chicken and sausage recipe, chicken thighs and andouille sausage are cooked with onions, lots of garlic, spices and rice for a delicious and filling meal.
Course Main Course
Cuisine Cuban
Keyword chicken and rice, sausage, spanish rice
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 687kcal


  • pounds Chicken Thighs boneless and skinless
  • 2 teaspoons Salt divided
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Paprika
  • ¼ teaspoon Turmeric
  • ¼ teaspoon Cumin
  • ¼ teaspoon Black Pepper
  • 2 tablespoons Olive Oil
  • 8 ounces Andouille Sausage (or other fully-cooked smoked sausage) sliced into bite sized pieces
  • 1 Medium Onion finely diced
  • 3-4 Garlic Cloves minced
  • 2 tablespoons Tomato Paste
  • ¼ cup White Wine
  • 2 cups Long Grain White Rice
  • 2 cups Chicken Broth
  • 2 cups Water
  • 1 Bay Leaf
  • 12 ounces Light Beer room temperature
  • Chopped Parsley for garnish


  • Season the chicken with 1 teaspoon of salt.
  • Add the remaining 1 teaspoon of salt, oregano, paprika, turmeric, cumin and black pepper to a small bowl. Stir to combine.
  • Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, but not smoking, add the chicken.
  • Cook the chicken for 2-3 minutes. Then turn each piece and cook for another 2-3
    minutes to brown on both sides.
  • Next, add the sausage and onions. Cook for 5 minutes, stirring occasionally.
  • Add the garlic and cook 1-2 minutes, stirring occasionally.
  • Add the tomato paste and the prepared seasoning mix to the pot, stir well to combine.
  • Next, add the white wine and stir, scraping any bits off the bottom of the pan. Cook for 1 minute or until most of the liquid evaporates.
  • Add the rice, chicken broth, water, and the bay leaf to the pot. Stir well to combine. Raise the heat to high, bring the liquid to a boil, lower heat to medium and simmer for about 8-10 minutes, stirring occasionally. 
  • We want most of the liquid to cook out. The rice should be seen on the surface and when you stir, it does not sink to the bottom. Lower the heat to low, cover and cook approximately 15 minutes. Give the rice one good stir halfway through the cooking time.
  • Taste a little bit of the rice. Add salt, if needed. As a reference, we added a couple of pinches of salt to ours.
  • Raise the heat to medium-low and slowly add the beer, while stirring..
  • Cover the and cook for 20 minutes. Stir about halfway through the cooking time. Taste the rice, if it’s still not done, lower the heat to low, stir and let it steam another 15 minutes or until done.
  • Garnish the Spanish rice with parsley and serve.


Calories: 687kcal | Carbohydrates: 55g | Protein: 31g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 1541mg | Potassium: 583mg | Fiber: 1g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 8.7mg | Calcium: 52mg | Iron: 2.3mg