Spanish Chicken Rice Bake Recipes

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SPANISH-STYLE CHICKEN AND RICE



Spanish-Style Chicken and Rice image

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

1 ½ teaspoons smoked paprika, divided
½ teaspoon garlic powder
¼ teaspoon black pepper
4 (8 ounce) bone-in, skin-on chicken thighs
2 teaspoons olive oil
½ cup chopped green onions
½ large yellow bell pepper, cut into thin strips
4 cups loosely packed torn curly kale
½ cup unsalted chicken stock
1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Spanish-Style Rice
1 tablespoon red wine vinegar
1 pinch Salt to taste

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 CHICKEN & RICE BAKE



Spanish Chicken & Rice Bake image

A throw-it-together and pop it in the oven supper. Use more chili powder or add hot sauce if you really want to spice it up! I just want to add: Many people who have tried this recipe have had to cook it longer than I have specified. A hint: I always use a casserole dish with a heavy tight-fitting lid. I sometimes presoak my rice in cold water for 10 minutes or so. Hope this helps! =) Barb PS...To Freeze : Cool, portion and freeze in a ziploc bag. To reheat: Thaw, place in a covered casserole dish and bake until heated through.

Provided by Aroostook

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can cream of chicken soup
1 cup salsa
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked long-grain white rice
4 boneless chicken breast halves
1/2 teaspoon chili powder
1/2 cup shredded cheddar cheese
1 cup canned black beans, washed (optional)

Steps:

  • Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
  • Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
  • Cover tightly with casserole lid or foil.
  • Bake at 375°F for 45 minutes or so.
  • Sprinkle with cheese.

OVEN-BAKED SPANISH CHICKEN WITH RICE



Oven-Baked Spanish Chicken With Rice image

If you have a large enough baking dish you can throw in a few more pieces of chicken, I made this in my small roaster, but I think it would work in a 13 x 9-inch baking dish, adjust all spices to taste and please do not omit the olives they are what makes this dish!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

1 whole chicken (cut into pieces, or use chicken breasts)
seasoning salt
black pepper
4 -6 tablespoons oil
2 medium onions, chopped
1 green bell pepper, seeded and chopped
1 -2 jalapeno pepper, seeded and finely chopped
2 tablespoons fresh minced garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional or to taste)
2 (14 ounce) cans diced tomatoes, undrained
2 cups chicken broth
1 tablespoon chicken bouillon powder (optional)
1 1/2 cups uncooked converted white rice
1 tablespoon chili powder
1 pinch cinnamon
2 -4 teaspoons cumin
1/2 cup sliced green olives
1 cup Pace Picante Sauce
1 1/2 cups shredded cheddar cheese

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
  • Brown on both sides then remove to a plate.
  • Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
  • Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
  • Season with more seasoned salt and black pepper to taste.
  • Transfer to a large greased baking dish or roasting pan.
  • Top with the browned chicken pieces, then sprinkle the olives all over.
  • Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
  • Uncover then spoon picante sauce over the chicken.
  • To with with shredded cheddar cheese.
  • Return to oven to bake 3-5 minutes.

Nutrition Facts : Calories 1290.3, Fat 85.4, SaturatedFat 26.6, Cholesterol 288.3, Sodium 1565.6, Carbohydrate 52.5, Fiber 7.2, Sugar 11.4, Protein 77.6

SPANISH RICE AND CHICKEN



Spanish Rice and Chicken image

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

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

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 RICE CHICKEN I



Spanish Rice Chicken I image

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

1 (6.8 ounce) package Spanish-style rice mix
1 tablespoon butter
2 cups hot water
1 skinless, boneless chicken breast half - cut into cubes
1 cup salsa
1 (14.5 ounce) can diced tomatoes with green chile peppers

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 RICE CASSEROLE



Spanish Chicken Rice Casserole image

This came from one of my good cyber friends on babycenter. This is swesome and great for oamc, just double it. It works great with wraps.

Provided by zoe85

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 (6 7/8 ounce) packages Spanish rice and vermicelli mix (I used Rice-A-Roni Spanish rice)
1/4 cup butter, cubed
4 cups water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
3 cups cubed cooked chicken or 3 cups turkey
1 (11 ounce) can whole kernel corn, drained
1/2 cup sour cream
1 cup shredded Mexican blend cheese, divided

Steps:

  • In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes of until heated through. Yield: 8 servings.

Nutrition Facts : Calories 376.5, Fat 23.6, SaturatedFat 12.9, Cholesterol 104.4, Sodium 882, Carbohydrate 17.9, Fiber 2, Sugar 4.9, Protein 25.2

SPANISH RICE BAKE



Spanish Rice Bake image

Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce of chile, brown sugar, cumin and Worcestershire. This savory rice dish is then baked with Cheddar and garnished with fresh cilantro.

Provided by MELODIE

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h

Yield 6

Number Of Ingredients 14

1 pound lean ground beef
½ cup finely chopped onion
¼ cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
¾ cup uncooked long grain rice
½ cup chile sauce
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon ground cumin
½ teaspoon Worcestershire sauce
1 pinch ground black pepper
½ cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
  • Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
  • Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 24.9 g, Cholesterol 66.6 mg, Fat 19.1 g, Fiber 1.4 g, Protein 18.5 g, SaturatedFat 8.3 g, Sodium 603.7 mg, Sugar 3.2 g

HEARTY SPANISH RICE BAKE



Hearty Spanish Rice Bake image

Ground beef, fresh onion, green bell pepper, garlic, tomatoes, and rice are simmered in a sweet-hot sauce then baked with Cheddar cheese and garnished with fresh cilantro. Spice it up with Ro-Tel® instead of regular canned tomatoes, cayenne, and jalapeno peppers. I have also added extra Cheddar cheese and you can substitute a Mexican blend or any other cheese if you like. Warning: this will spice up your life if you use the optional ingredients.

Provided by Hugh

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 6

Number Of Ingredients 18

1 pound lean ground beef
½ cup finely chopped onion
¼ cup chopped green bell pepper
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup water
¾ cup long-grain white rice
½ cup chile sauce
1 (4 ounce) can sliced black olives, or to taste
2 tablespoons sliced jalapeno peppers, or to taste
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon ground cumin
½ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
1 pinch ground black pepper
2 cups shredded Cheddar cheese, divided
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat.
  • Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese. Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 26 g, Cholesterol 92.2 mg, Fat 24 g, Fiber 1.9 g, Protein 26.9 g, SaturatedFat 11.9 g, Sodium 1074.5 mg, Sugar 1.9 g

ONE-POT SPANISH CHICKEN AND YELLOW RICE



One-Pot Spanish Chicken and Yellow Rice image

An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!

Provided by Kel Kel

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 38m

Yield 4

Number Of Ingredients 7

1 onion, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into large chunks
2 ⅓ cups water
½ (16 ounce) package yellow rice (such as Vigo®)
⅔ cup frozen peas

Steps:

  • Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
  • Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g

ONE POT SPANISH CHICKEN AND RICE



One Pot Spanish Chicken and Rice image

This is the perfect recipe for any family mid-week supper, as well as for a weekend gathering with friends and a bottle of red wine! Especially as whilst the dish is cooking, you can sit down and enjoy the company of your friends, and family. Any leftovers can be reheated the next day and UI have also frozen this too, with great results.

Provided by French Tart

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
8 skinned and boneless chicken thighs
150 g spicy chorizo sausage, peeled and cut into slices
1 large Spanish onion, peeled and roughly diced
4 garlic cloves, peeled and finely diced
2 red peppers, deseeded and cut into strips
200 g long-grain white rice, rinsed under cold water
450 ml chicken stock
1 teaspoon hot smoked paprika
2 tablespoons pitted black olives
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

Steps:

  • Heat the oil in a large pot or pan over a medium heat and then add the chicken pieces and brown for 2 to 3 minutes, before adding the chorizo sausage and sautéing for a further 2 minutes.
  • Add the onions, garlic and red pepper, and sauté for a few minutes until the chorizo sausage releases red oil and the vegetables have softened slightly.
  • Add the rice and mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.
  • Add the stock and smoked paprika, and place a lid on the pot/pan. Simmer over a very low heat, with the lid on, for 45 minutes, or until the chicken is cooked and tender and the rice is soft and has absorbed all the liquid.
  • Adjust the seasoning and gently fluff up the rice and mix all the vegetables and chicken through, before adding the olives and the chopped thyme.
  • Serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked.

SPANISH CHICKEN AND RICE



Spanish Chicken and Rice image

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

2 tablespoons all-purpose flour
1 teaspoon salt, divided
1/4 teaspoon pepper
2 bone-in chicken breast halves
1 tablespoon butter
1/2 cup chopped onion
1/4 cup chopped green pepper
1 garlic clove, minced
1 jar (2-1/2 ounces) sliced pimientos, drained
1/2 cup uncooked rice
1-1/4 cups chicken broth
1/2 teaspoon ground turmeric
1/8 to 1/4 teaspoon chili powder

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.

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