Spanish Chicken and Rice Casserole Recipe

Posted by Maxine on October 7th, 2008 at 08:19am

This casserole is a whole mean in and of itself with delicious flavoring.

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Ingredients

1 1/4 C. long-grain rice, preferably brown
1 small onion, chopped
1 Tbs. extra virgin olive oil
1 14.5 oz. can stewed tomatoes
1 1/4 C. canned low-sodium chicken broth, divided
1 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1 7 oz. jar roasted red peppers, drained and chopped
2 medium skinless, boneless chicken breasts cut in 1/2″ pieces
1 bay leaf
1/2 C. frozen green peas
Salt and freshly ground black pepper, to taste

Directions

Preheat oven to 375 degrees. In a 2-qt. casserole, combine rice, onion and oil. Mix in tomatoes, 1 C. broth, paprika, oregano, ground pepper, roasted peppers, chicken and bay leaf. Cover casserole and bake 30 minutes. Stir in peas and add an additional 1/4 C. broth, if needed, to keep rice from sticking. Bake until rice is tender and chicken is cooked through. Remove bay leaves, add salt and pepper to taste, if desired, and serve.

Yield: 6 servings

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Tags: casserole, casserole recipes, chicken, chicken and rice casserole recipe, chicken casserole recipe, recipe, Rice, spanish, spanish casserole recipe, spanish chicken casserole recipe

Under Global Cuisine+ Rice Tags: casserole, casserole recipes, chicken, chicken and rice casserole recipe, chicken casserole recipe, recipe, Rice, spanish, spanish casserole recipe, spanish chicken casserole recipe