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Spanish Rice and Chicken Recipe

Spanish Rice and Chicken Recipe photo by Taste of Home

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My mother has always been an avid cook, and my sister, two brothers and I were raised on this casserole. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list. I know you'll enjoy is as much as we do. -Cindy Clark, Mechanicsburg, Pennsylvania

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Spanish Rice and Chicken Recipe

Prep: 20 min. Bake: 65 min.

Yield: 4-6 Servings

20 65 85

Ingredients

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 onion
3/4 cup chopped green pepper
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

Place chicken in a greased 13-in. x 9-in. baking pan. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, at 425° for 20 minutes.
Remove chicken from pan. Combine rice, onion, green pepper and parsley; spoon into the 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 for 45 minutes or until chicken and rice are tender. Yield: 4-6 servings.

Originally published as Spanish Rice and Chicken in Taste of Home October/November 1994, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Spanish Rice and Chicken

Spanish Rice and Chicken

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Reviewed on Jul. 31, 2012 by swanwilliam

I'm a Dad who works from home and watches our 2 and 4 year old at least one day every week and was looking for a simple (vaguely) Spanish recipe with Chicken and Rice. This fit the bill to a tee. Easy to make (while managing the kids and keeping an eye on the inbox). Turned out great. My wife and I collaborated on a couple of toppers: Pepitas (pumpkin seeds), a few sprigs of cilantro and plain greek yogurt. I too would cut back on the salt in the broth etc next time. Not needed methinks.

Reviewed on Aug. 05, 2011 by robinpat

Seems to be lacking something.....may try it again using salsa instead of tomatoes. Overall - not impressed.

Reviewed on Jul. 14, 2011 by GwennB

This recipe was okay. Everyone ate it but nothing special. Had leftovers and had to throw out. No one asked for seconds. Do not understand how this could be award winning.

Reviewed on Mar. 05, 2011 by TerryH1387

Very good. I'll cut back on the salt a little next time.

Reviewed on Feb. 17, 2011 by happyquilter29

My husband raved about it. I didn't have tomatoes so I used my homemade salsa instead. It was awesome and I'll continue to use my salsa.

Reviewed on Sep. 20, 2010 by Diana_Deeno

Really good and easy to make. My family asks me to make this often...one of my all time favorites. I add 1 to 2 tsp. of cumin in the saucepan.

Reviewed on Aug. 10, 2010 by amytime99

Have made this dozens of times. The flavor is fresh and delicious! I'm making it tonight but replacing the chicken with chunks of polish sausage.

Reviewed on Jul. 06, 2010 by peytonfan18

This is a great recipe. The seasoning for the chicken is simple, but very tasty! The rice turned out great too. It looks like you really fussed for dinner when you didn't.

Reviewed on Jan. 03, 2010 by howdu

This has been a family favorite for a good while. It is equally good (and lower in fat and calories), to make it with skinless boneless chicken breasts.

Reviewed on Sep. 04, 2009 by sabshert09

this was good. I followed two recipes but all in all it was bangin

Reviewed on Jun. 19, 2009 by court.boyd

Delicious! The chicken was tender and the rice turned out perfect. Thank you for sharing. We'll definitely make this one again.

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