Spanish Chicken and Rice

One-pot Spanish chicken and rice is the perfect meal when you need simplicity but crave flavor and heartiness. Thanks to the chicken and rice, it has plenty of protein and complex carbs. And because it’s fairly basic on ingredients (you’ll use tomatoes, onions and green pepper for veggies and a mix of spices for flavor), you can add extra goodies to really personalize this dish. It’s delicious on its own, but topping this Spanish chicken and rice casserole with sour cream, homemade guac, beans and corn chips will turn it into a meal that’ll delight even the pickiest of eaters.

Ingredients for Spanish Chicken and Rice

• Chicken: You’ll want to start with a 3-pound broiler/fryer chicken, then cut it up.
• Spices: Garlic salt, celery salt, paprika, fresh parsley, chili powder and salt are all used to create this uniquely tasty chicken and rice dish.
• Rice: You’ll use uncooked rice for the chicken bed.
• Vegetables: Onion, green pepper and tomatoes all add texture and flavor to the rice.
• Chicken broth: Store-bought chicken broth is fine, or you can make your own chicken broth ahead of time for an extra boost of flavor and nutrients.

Directions

Step 1: Season and bake the chicken

Orly Catz for Taste of Home

Preheat the oven to 425°F. Place the chicken in a greased 13×9-inch baking dish. In a small bowl, combine the garlic salt, celery salt and paprika, mix them well, then sprinkle the combination over the chicken. Bake the chicken, uncovered, for 20 minutes.

Step 2: Add the rice mixture

Orly Catz for Taste of Home

Remove the chicken from the baking dish. Combine the rice, onion, green pepper and parsley in a bowl and mix well, then spoon this mixture into the baking pan.

Step 3: Add the broth mixture

Orly Catz for Taste of Home

In a small saucepan, bring the broth, tomatoes, chili powder and salt to a boil. Pour this mixture over the rice mixture in the pan, and mix well.

Step 4: Add the chicken back, and bake again

Orly Catz for Taste of Home

Place the chicken pieces on top, then cover and bake again until the chicken registers at least 165° and the rice is tender, 40 to 45 minutes.

Orly Catz for Taste of Home

Spanish Chicken and Rice Variations

• Toss in some corn: Add fresh or frozen corn to the rice for a well-rounded boost in flavor.
• Get cheesy with it: In the last 10 to 15 minutes of baking, sprinkle a layer of shredded cheese over the top, allowing it to bubble and turn golden before serving.
• Add beans: Canned black beans spooned into the rice mixture would be a lovely addition to this Spanish chicken and rice dish.

How to Store Spanish Chicken and Rice

Store any leftovers in the dish you baked in. Wrap the top in foil and keep it in the fridge, consuming the leftovers within three to four days.

How do you reheat Spanish rice and chicken?

You can reheat the entire dish in the oven, leaving the foil on until the last 1o minutes or so. It’s best to add a few tablespoons of water as well, so as not to dry out the rice and chicken. You can also spoon out your desired amount and heat it on the stovetop in a cast-iron pan with oil or butter.

Spanish Chicken and Rice Tips

Orly Catz for Taste of Home

What can I do with leftovers?

Make the leftovers into a second meal by turning the Spanish chicken and rice casserole into a burrito. Simply shred the chicken into a burrito shell, spoon the rice mixture over the top, then add seasoned refried beans, sour cream, cheese, lettuce, diced tomatoes and onions, guacamole and other toppings to create a flavor-packed Spanish chicken and rice burrito.

How do I know the chicken is done?

While a meat thermometer is an easy way to assess if chicken is done, another option is checking it with a knife. Simply slice a thick part of the chicken and check for texture and color (it should be white, and it should appear almost in layers, as opposed to a smooth, pinkish color and texture). The juices will run clear as well.

How do I keep rice from getting mushy?

Avoid using precooked or instant rice, and instead use uncooked rice, as this recipe calls for. Additionally, be sure to rinse and soak the rice to remove excess starch, which is notorious for making rice sticky and mushy. You can also use rice that’s less likely to become mushy in the first place, such as arborio, jasmine, valencia or long grain rice. Of those, valencia rice is a short- to medium-grain Spanish rice that’s known for absorbing liquid and flavor while remaining tender and never mushy.