SPANISH-STYLE CHICKEN AND RICE
In this easy recipe for entertaining, crispy-skin chicken thighs roast atop a heady combo of Spanish-style rice emboldened with smoked paprika and mixed with earthy curly kale and sweet yellow bell peppers. Serve with a simple tossed salad to complete the meal.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 44m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.
- Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan, skin-side down. Cook until skin is lightly browned, 5 to 6 minutes. Turn chicken over; cook 3 minutes. Remove chicken from pan (it will not be completely done at this point).
- Add green onions and bell pepper to drippings in pan; saute 2 minutes. Add kale and chicken stock; cover and cook 2 minutes or until kale is lightly wilted. Stir rice, vinegar, and remaining 1 teaspoon smoked paprika into kale mixture. Nestle chicken on top of rice mixture. Bake at 400 degrees F until a thermometer inserted into thickest part of a thigh registers 165 degrees F, about 22 minutes.
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.
MOM'S SPANISH RICE
My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain., Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add rice; heat through, stirring occasionally. Garnish with green onions, if desired.
Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 727mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
SPANISH CHICKEN AND RICE
Add some variety to your weeknight menu with our easy-to-make Spanish Chicken and Rice recipe. Ready to enjoy in just half an hour, Spanish Chicken and Rice is a Healthy Living recipe that is both simple and succulent.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat dressing in large skillet on medium heat. Add chicken, onions and bell peppers; stir. Cook 10 to 12 min. or until chicken is done (165ºF), turning chicken after 5 min. and stirring vegetables occasionally.
- Add water, tomatoes, peas, turmeric, bouillon and crushed pepper; stir. Bring to boil, stirring occasionally.
- Stir in rice; cover. Cook on low heat 5 min. or until rice is tender.
Nutrition Facts : Calories 380, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g
SPANISH RICE CHICKEN I
This recipe is so quick and is so very simple! It is perfect for making in a recreational vehicle (RV) galley for a quick, delicious dinner on the road and on the go! Andale, pues!
Provided by MSSHARON
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 27.8 g, Cholesterol 16.5 mg, Fat 2.6 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 1140.4 mg, Sugar 3 g
SPANISH CHICKEN AND RICE
This is my sister's recipe had at her house one time and have been hooked to it ever since. I think she said it came from the Goya website but I've looked and its not there. Takes a little bit of work to make this but soooo worth it in the end.
Provided by Momma of 4 795827
Categories Whole Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a big skillet or sauce pan add frozen sofrito, cilantro
- season chicken with adobo and 2 packets of sazon until well browned.
- add every thing else and cook for 1/2 hour
- then add 1 can of beans and the other packet of sazon.
- cook for another half an hour, the last 5 min of cooking add spanish olives.
- serve with yellow rice.
Nutrition Facts : Calories 333.1, Fat 17.4, SaturatedFat 3.5, Cholesterol 35.6, Sodium 440.8, Carbohydrate 29.2, Fiber 7.9, Sugar 5.8, Protein 16.4
SPANISH CHICKEN AND RICE
This is a healthy, flavorful family meal. To turn this dish into a party-friendly paella, you can add 1/4 t. saffron with the rice. Then, 5 minutes before the rice is done, you can add 3/4 lb. peeled and deveined shrimp. This gives this recipe a bit of versatility.
Provided by JackieOhNo
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat.
- Pat the chicken dry with paper towels. Season with 1/2 t. salt and 1/4 t. pepper and cook until golden brown, about 2 minutes per side.
- Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 t. salt, and 1/4 t. pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
- Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.
- Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Garnish with the olives.
Nutrition Facts : Calories 485.6, Fat 6.9, SaturatedFat 1.2, Cholesterol 65.8, Sodium 1121, Carbohydrate 61.4, Fiber 6.3, Sugar 11.9, Protein 33.8
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