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.
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
SPANISH RICE
This is a great side dish for chicken recipes as well as any mexican food recipes you might like. Great to reheat and serve with scrambled eggs too.
Provided by Amber of AZ
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Heat pan and put about 2 tablespoons oil in pan.
- Add garlic and onion.
- Saute on medium high heat (careful not to burn).
- Add rice, fry until browned.
- Add chicken broth, let boil.
- Add tomatoes and frozen peas, stir well.
- Add water as needed to avoid burning rice.
Nutrition Facts : Calories 213.6, Fat 0.8, SaturatedFat 0.2, Sodium 343.4, Carbohydrate 45, Fiber 2.7, Sugar 4, Protein 5.9
BIG DADDY'S SPANISH RICE WITH PIGEON PEAS
From episode of Paula Dean when she had Big Daddy as a guest. This recipe goes along with the Big Daddy's Rockin' Roast Pork Shoulder recipe
Provided by cleeo2
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For the Rice:.
- In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.
- Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender(*see Chef's note below). Remove from heat.
- *Chef's Personal Note: For best results, cook rice for 25 minutes after covering with lid. Turn off heat and let sit another 10-15 minutes.
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MAMA'S PUERTO RICAN CHICKEN AND RICE | AMBITIOUS …
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4.9/5 (182)Calories 485 per servingTotal Time 40 mins
- Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
- Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro.
- Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine.
ONE PAN SPANISH CHICKEN AND RICE - CAFE DELITES
From cafedelites.com
4.8/5 (5)Calories 485 per servingServings 5
- Preheat an oven to 200C | 390F. Wash and pat chicken dry with a paper towel. Season with salt, pepper and garlic powder. Heat a small amount oil in a 10-12 inch cast iron pan over medium-high heat until hot but not smoking. Sear chicken thighs skin-side down, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.
- Pour out half of the fat from skillet and add onion and bacon. Fry, stirring, until onion has softened and bacon has crisped (about 5 minutes). Add the garlic, paprika and saffron; cook until fragrant. Add tomatoes and peppers, fry until soft. Stir through the stock (or broth) and wine, stirring all ingredients to combine well. Salt to season (if needed)
- Add rice and allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate to the pan; cover with a double layer of foil and transfer to the oven to bake for 40 minutes.
- Uncover the pan and check that rice is tender and the liquid has been absorbed. Change oven setting to grill/broil (on medium-high heat - depending on your oven). Transfer chicken pieces to a clean plate; stir peas through the rice, covering them with the hot rice as much as possible; place the chicken back on top of the rice and grill/broil for about 10 minutes OR until the chicken is golden and crisp, and the peas are cooked through. Garnish with fresh chopped parsley.
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