Spanish Chicken And Rice From Birds Eye Recipes
SPANISH CHICKEN AND RICE
I'VE had this recipe for 50 years and have probably made it hundreds of times. This dish can be prepared quickly. The portions are just right for two people, and any leftovers are just as delicious the next day. -Mary Nelms, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. , In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. , Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender.
Nutrition Facts : Calories 466 calories, Fat 10g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 1909mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 3g fiber), Protein 40g protein.
SPANISH RICE AND CHICKEN
My mother has always been an avid cook, and my sister, two brothers and I were raised on this casserole. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list. I know you'll enjoy is as much as we do. -Cindy Clark, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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. , 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.
Nutrition Facts : Fat 12 g fat (3 g saturated fat), Cholesterol 73 mg cholesterol, Sodium 1,448 mg sodium, Carbohydrate 30 g carbohydrate, Fiber 2 g fiber, Protein 27 g protein.
SPANISH CHICKEN AND RICE FROM BIRDS EYE®
Chunks of chicken and lots of veggies and rice with Sazon seasoning make a quick and delicious one-dish meal that's perfect for busy weeknights.
Provided by Bird's Eye
Categories Birds Eye®
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
- Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
- Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.
Nutrition Facts : Calories 272.6 calories, Carbohydrate 14.4 g, Cholesterol 64.5 mg, Fat 14.8 g, Fiber 1.1 g, Protein 19.5 g, SaturatedFat 3.7 g, Sodium 662.4 mg, Sugar 0.1 g
SPANISH CHICKEN AND RICE FROM BIRDS EYE®
Chunks of chicken and lots of veggies and rice with Sazon seasoning make a quick and delicious one-dish meal that's perfect for busy weeknights.
Provided by Bird's Eye
Categories Birds Eye®
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
- Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
- Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.
Nutrition Facts : Calories 272.6 calories, Carbohydrate 14.4 g, Cholesterol 64.5 mg, Fat 14.8 g, Fiber 1.1 g, Protein 19.5 g, SaturatedFat 3.7 g, Sodium 662.4 mg, Sugar 0.1 g
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