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

Spanish Rice and Chicken Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 65 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 65 min.
MAKES: 4-6 servings


  • 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


  1. 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.
  2. 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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Reviewed Mar. 13, 2016

"Tasty and easy to make. Not a bold flavour, maybe a bit of more garlic to spice it up a bit."

Reviewed Sep. 16, 2014

"I've been making this recipe since I first cut it out of the magazine, probably 20 years! I double the amount of rice and chicken broth and use garlic powder, not garlic salt."

Reviewed Mar. 18, 2014

"Tasty...I really like the way this is seasoned. I discovered that my celery salt had expired, so I substituted 1/3 tsp. celery seed and 2/3 tsp. salt, and that worked fine."

Reviewed Sep. 4, 2013

"This is my 5 year old's favorite meal!"

Reviewed Jul. 31, 2012

"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."

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