Spanish Chicken And Rice Casserole Recipe

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Recipes.net Team May 29, 2020

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.

  • 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)
  1. Preheat oven to 375 degrees F.

  2. In a 2-quart casserole, combine rice, onion, and oil.

  3. Mix in tomatoes, 1 cup broth, paprika, oregano, ground pepper, roasted peppers, chicken, and bay leaf.

  4. Cover casserole and bake for 30 minutes.

  5. Stir in peas and add the remaining broth if needed to keep rice from sticking.

  6. Bake until the rice is tender and chicken is cooked through.

  7. Remove bay leaves, add salt and pepper to taste, if desired, and serve.

How To Make Spanish Chicken And Rice Casserole

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Have a fulfilling meal with this easy-to-cook Casserole recipe.

Prep: 20 mins
Cook: 40 mins
Total: 1 hr
Serves:
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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

  1. Preheat oven to 375 degrees F.

  2. In a 2-quart casserole, combine rice, onion, and oil.

  3. Mix in tomatoes, 1 cup broth, paprika, oregano, ground pepper, roasted peppers, chicken, and bay leaf.

  4. Cover casserole and bake for 30 minutes.

  5. Stir in peas and add the remaining broth if needed to keep rice from sticking.

  6. Bake until the rice is tender and chicken is cooked through.

  7. Remove bay leaves, add salt and pepper to taste, if desired, and serve.

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