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

Spanish Rice and Chicken Recipe

Publisher Photo
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

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. 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.

Reviews for Spanish Rice and Chicken

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Sep. 4, 2013

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

MY REVIEW
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."

MY REVIEW
Reviewed Aug. 5, 2011

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

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