Spanish Rice and Chicken

 

October 26, 2022

TOTAL TIME: Prep: 20 min. Cook: 1 hour YIELD: 6 servings.

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

Ingredients

1 broiler/fryer chicken (3 pounds), cut up

1 teaspoon garlic salt

1 teaspoon celery salt

1 teaspoon paprika

1 cup uncooked rice

3/4 cup chopped onion

3/4 cup chopped green pepper

1/4 cup minced fresh parsley

1-1/2 cups chicken broth

1 cup chopped tomatoes

1-1/2 teaspoons chili powder

1 teaspoon salt

Directions

1. 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.


2. 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.

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