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Spanish Rice and Chicken

 Spanish Rice and Chicken
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
4-6 ServingsPrep: 20 min. Bake: 65 min.


  • 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


  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as

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Spanish Rice and Chicken (continued)

Wine (continued)
Chardonnay or Viognier.