Spanish Rice and Chicken
This one-pot Spanish chicken and rice casserole is easy to make, versatile and filled to the brim with flavor. Dovetailing Tips: Cook enough chicken to have leftovers to use in Nacho Chicken on day 4.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 128
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 128
1 / 1 broiler/fryer chicken (3 pounds), cut up
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon paprika
1 cup uncooked rice
3/4 cup chopped onions
3/4 cup chopped green peppers
1/4 cup minced fresh parsley
1 1/2 cups chicken broth
1 cup chopped tomatoes
1 1/2 teaspoons chili powder
1 teaspoon salt
Directions:
Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes.
Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.
Source: tasteofhome.com
Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
