Spanish Chicken and Rice Casserole Recipe

ingredients

1 1/4 cup arborio rice
1 small onion, chopped
1 tablespoon extra virgin olive oil
14 1/2 ounces can stewed tomatoes
1 1/4 cup canned low-sodium chicken broth
1 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
7 ounces jar roasted red peppers, drained and chopped
1 1/4 pound skinless, boneless chicken breasts, cubed
1 bay leaf
1/2 cup frozen green peas

directions

Preheat the oven to 375 degrees F.

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 data

352 calories, 5 grams fat, 45 grams carbohydrates, 29 grams protein per serving.

reviews & comments

latitia1989 REVIEW:
October 4, 2017

This was good, though a little tomato-y and bland, I thought. But it was nothing that a little salt and green chili Tabasco Sauce couldn't jazz up! And despite stirring during the baking process, the rice near the top was a little al dente by the end of the full cooking time. Also, the directions don't say when to add the bay leaf. It seemed of questionable benefit anyway, just plunking a single bay leaf somewhere in the middle of a casserole. I'm not sure that it added much.
west coast senior REVIEW:
December 19, 2010

This is a terrific recipe if you like real Spanish rice. The stuff you get in a box or at a Mexican restaurant is awful. This is the real stuff. I was tempted to use regular white rice, but I stuck with the recipe and used Arborio rice. If you do, you'll be rewarded as I was. Next time I'll use more onion, but that's for my own taste. This recipe is great.

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