Chicken and brown rice bake together with tomatoes, roasted red peppers, and green peas.
How To Make Spanish Chicken And Rice Casserole
Have a fulfilling meal with this easy-to-cook Casserole recipe.
Prep:
20 mins
Cook:
40 mins
Total:
1 hr
Ingredients
- 1 ¼ lbs chicken breasts , skinless, boneless cut in 1/2" pieces
- 1 ¼ cup long-grain rice, preferably brown
- 14 oz stewed tomatoes, or 1 can
- 7 oz roasted red peppers , or 1 jar drained, chopped
- ½ tsp freshly ground black pepper
- 1 ¼ cup low-sodium chicken broth, canned, divided
- 1 small onion, chopped
- 1 tbsp extra virgin olive oil
- 1 tsp paprika
- ½ tsp dried oregano
- 1 bay leaf
- ½ cup green peas, frozen
- salt
- freshly ground black pepper, to taste
Instructions
-
Preheat oven to 375 degrees F.
-
In a 2-quart casserole, combine rice, onion, and oil.
-
Mix in tomatoes, 1 cup broth, paprika, oregano, ground pepper, roasted peppers, chicken, and bay leaf.
-
Cover casserole and bake for 30 minutes.
-
Stir in peas and add the remaining broth if needed to keep rice from sticking.
-
Bake until the rice is tender and chicken is cooked through.
-
Remove bay leaves, add salt and pepper to taste, if desired, and serve.
Nutrition
- Sugar: 4g
- :
- Calcium: 70mg
- Calories: 321kcal
- Carbohydrates: 41g
- Cholesterol: 60mg
- Fat: 6g
- Fiber: 3g
- Iron: 2mg
- Potassium: 692mg
- Protein: 26g
- Saturated Fat: 1g
- Sodium: 732mg
- Vitamin A: 815IU
- Vitamin C: 28mg
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