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