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Spanish Chicken and Rice Recipe
Spanish Chicken and Rice Recipe photo by Taste of Home

Spanish Chicken and Rice Recipe

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I'VE had this recipe for 50 years and have probably made it hundreds of times. This dish can be prepared quickly. The portions are just right for two people, and any leftovers are just as delicious the next day. -Mary Nelms, Jacksonville, Florida
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:2 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 2 servings

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 bone-in chicken breast halves
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 jar (2-1/2 ounces) sliced pimientos, drained
  • 1/2 cup uncooked rice
  • 1-1/4 cups chicken broth
  • 1/2 teaspoon ground turmeric
  • 1/8 to 1/4 teaspoon chili powder

Nutritional Facts

1 serving (1 each) equals 466 calories, 10 g fat (5 g saturated fat), 106 mg cholesterol, 1,909 mg sodium, 51 g carbohydrate, 3 g fiber, 40 g protein.

Directions

  1. Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm.
  2. In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil.
  3. Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender. Yield: 2 servings.
Originally published as Spanish Chicken and Rice in Reminisce May/June 1998, p45

Nutritional Facts

1 serving (1 each) equals 466 calories, 10 g fat (5 g saturated fat), 106 mg cholesterol, 1,909 mg sodium, 51 g carbohydrate, 3 g fiber, 40 g protein.

Full-Bodied White Wine

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

Reviews for Spanish Chicken and Rice

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MY REVIEW
Reviewed Dec. 23, 2012

I love this recipe for Spanish Chicken. It tastes so much like something my Mexican Nana would make. First time I made this it was too salty for my preference. Since then I have omitted the salt and it comes out perfect for my family and me.

MY REVIEW
Reviewed Jan. 21, 2009

delicious! I made this for my boyfriend and it was fast and easy. We both loved it!

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