Spanish Rice and Chicken Recipe photo by Taste of Home
Spanish Rice and Chicken
TOTAL TIME: Prep: 20 min. Cook: 1 hour
YIELD: 6 servings.
My mother has always been an avid cook, and my sister, two brothers and I were raised on this Spanish Chicken and Rice dish. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned casserole came out on the top of the list. I know you'll enjoy it as much as we do. —Cindy Clark, Mechanicsburg, Pennsylvania
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
-
1.
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.
-
2.
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.
Nutrition Facts
1 serving: 345 calories, 12 g fat (3 g saturated fat), 73 mg cholesterol, 1,448 mg sodium, 30 g carbohydrate, 2 g fiber, 27 g protein.
© 2024 RDA Enthusiast Brands, LLC