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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
  • 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


  • 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.
Nutrition Facts
Nutrition Facts: 1 serving (1 each) equals 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.

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Average Rating:
  • Sylviaadevries
    Oct 18, 2018

    I have used this recipe for at least 10 years, loved it, but just never gave it a review. One of my favorite recipes for Mexican style casserole! Easy and so delicious.

  • 2124arizona
    May 7, 2017

    One of my favorite recipes for chicken and rice!

  • LeslieH
    Mar 13, 2016

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

  • JustLorri
    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.

  • lisa53202
    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.

  • daynahusman
    Sep 4, 2013

    This is my 5 year old's favorite meal!

  • swanwilliam
    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.

  • jpatton17
    Aug 5, 2011

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

  • GwennB
    Jul 14, 2011

    This recipe was okay. Everyone ate it but nothing special. Had leftovers and had to throw out. No one asked for seconds. Do not understand how this could be award winning.

  • TerryH1387
    Mar 5, 2011

    Very good. I'll cut back on the salt a little next time.