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
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Fat 12 g fat (3 g saturated fat), Cholesterol 73 mg cholesterol, Sodium 1,448 mg sodium, Carbohydrate 30 g carbohydrate, Fiber 2 g fiber, Protein 27 g protein.
SPANISH RICE CHICKEN I
This recipe is so quick and is so very simple! It is perfect for making in a recreational vehicle (RV) galley for a quick, delicious dinner on the road and on the go! Andale, pues!
Provided by MSSHARON
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 27.8 g, Cholesterol 16.5 mg, Fat 2.6 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 1140.4 mg, Sugar 3 g
SPANISH RICE CASSEROLE: PAELLA
Steps:
- Preheat oven to 200 degrees F.
- In a large braising pan, render chorizo in oil over low heat, creating a flavored oil. Once rendered, heat the flavored oil to almost smoking and saute onions and garlic until translucent.
- Add chicken pieces to pan and cook until brown on all sides. Remove chicken from pan and hold at 200 degrees, in the oven.
- Add tomatoes to pan with paprika and saute for 2 to 3 minutes. Add drained rice and saute for 3 minutes, stirring frequently.
- Return chicken pieces to pan and add boiling stock. Season, to taste, and add saffron stock.
- Cover and simmer for 10 minutes. Remove the cover and place all seafood on top. Replace cover and continue to simmer until chicken and seafood are tender and liquid is absorbed by the rice.
- Add pea pods to the pan and cook, covered for an additional 2 minutes.
- Serve immediately. Plate onto preheated dinner plates being sure each portion has rice, chicken, lobster, snails, squid, and clams.
LOW-FAT SPANISH CHICKEN AND RICE CASSEROLE
Make and share this Low-Fat Spanish Chicken and Rice Casserole recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- In a 2-quart casserole, combine the rice, onion, and oil.
- Add the tomatoes, one cup of the broth, the paprika, oregano, ground pepper, roasted peppers, and chicken, and stir.
- Cover the casserole and bake 30 minutes.
- Stir in the peas and add an additional 1/4 cup broth, if needed, to keep the rice from sticking.
- Bake until the chicken is cooked through, 15 to 20 minutes.
- Remove the bay leaf and serve.
Nutrition Facts : Calories 253.2, Fat 3.3, SaturatedFat 0.6, Cholesterol 22.8, Sodium 656.2, Carbohydrate 42, Fiber 3.2, Sugar 4.5, Protein 13.5
SPANISH CHICKEN RICE CASSEROLE
This came from one of my good cyber friends on babycenter. This is swesome and great for oamc, just double it. It works great with wraps.
Provided by zoe85
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes of until heated through. Yield: 8 servings.
Nutrition Facts : Calories 376.5, Fat 23.6, SaturatedFat 12.9, Cholesterol 104.4, Sodium 882, Carbohydrate 17.9, Fiber 2, Sugar 4.9, Protein 25.2
SPANISH RICE CASSEROLE
This is easy and very tasty, it's good served hot or at room temperature for a side dish, or as a main meal. All ingredients can be adjusted to taste. Add in finely chopped jalapeno pepper or crushed chili peppper for some heat.
Provided by Kittencalrecipezazz
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 375 degrees.
- Grease a 2-quart casserole dish.
- In a large skillet, brown the ground beef over medium-high heat; drain the fat, and transfer beef to a large pot over medium low heat.
- Stir in onion, garlic green pepper, tomatoes, water, rice, chili sauce, salt, pepper, brown sugar, cumin and Worcestershire sauce.
- Let simmer for about 30 minutes, stirring occasionally, then transfer to a 2-quart casserole dish; press mixture down firmly.
- Sprinkle with grated cheddar cheese.
- Bake for 10-15 minutes, or until cheese is melted and bubbly.
- Garnish with fresh cilantro if desired.
SPANISH CHICKEN & RICE BAKE
A throw-it-together and pop it in the oven supper. Use more chili powder or add hot sauce if you really want to spice it up! I just want to add: Many people who have tried this recipe have had to cook it longer than I have specified. A hint: I always use a casserole dish with a heavy tight-fitting lid. I sometimes presoak my rice in cold water for 10 minutes or so. Hope this helps! =) Barb PS...To Freeze : Cool, portion and freeze in a ziploc bag. To reheat: Thaw, place in a covered casserole dish and bake until heated through.
Provided by Aroostook
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
- Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
- Cover tightly with casserole lid or foil.
- Bake at 375°F for 45 minutes or so.
- Sprinkle with cheese.
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- Heat the olive oil in a large skillet over medium high heat. Add in the chicken, skin side down, and cook until browned, about 5-7 minutes. Flip the chicken and cook until browned on the second side, about 5 minutes. Remove from the pan and set aside.
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- Step 1: Preheat oven to 400 F. Heat 2 tablespoons olive oil in a 5-quart Dutch oven over medium heat. Add 6 boneless, skinless chicken breasts and brown on each side, about 3 minutes. Remove chicken breasts to a plate.
- Step 2: Add 1 large sliced onion, 1 medium sliced red bell pepper and 1 clove minced garlic to the pan, and cook, stirring until softened, about 4 minutes. Add 1 (14.5-ounce) can diced tomatoes with juice, 1 envelope onion soup mix and 2 cups water. Stir up any browned bits from the bottom of the pan.
- Step 3: Stir in 1 cup converted rice. Return chicken breasts to pan, cover and place in oven to bake for 20 minutes.
- Step 4: Stir in 1 cup frozen petit peas, and continue baking another 10 minutes, until rice is tender.
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