Spanish Chicken and Rice Bake Recipe

Name: Spanish Chicken and Rice Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup flour; 2 teaspoons seasoning salt, divided (or to taste); 1 teaspoon ground black pepper; ½ teaspoon garlic powder (you can use 1 teaspoon if desired); 4 -5 bone-in chicken breasts; 3 tablespoons butter; 1 tablespoon oil, divided (can use more if needed); 1 large onion, chopped; 2 tablespoons fresh minced garlic (or to taste); 1 large green bell pepper, seeded and chopped; 1 small jalapeno pepper, seeded and finely chopped (optional); 1 12-2 teaspoons turmeric; 1 -2 teaspoon chili powder; 1 pinch cayenne pepper; 1 (2 1/2 ounce) jarsliced pimientos, drained; 1 cup uncooked converted white rice (Uncle Ben's is good to use); 2 ½ cups canned low sodium chicken broth

Servings: persons

⅓ cup flour
2 teaspoons seasoning salt, divided (or to taste)
1 teaspoon ground black pepper
½ teaspoon garlic powder (you can use 1 teaspoon if desired)
4 -5 bone-in chicken breasts
3 tablespoons butter
1 tablespoon oil, divided (can use more if needed)
1 large onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1 large green bell pepper, seeded and chopped
1 small jalapeno pepper, seeded and finely chopped (optional)
1 12-2 teaspoons turmeric
1 -2 teaspoon chili powder
1 pinch cayenne pepper
1 (2 1/2 ounce) jarsliced pimientos, drained
1 cup uncooked converted white rice (Uncle Ben's is good to use)
2 ½ cups canned low sodium chicken broth

1
Set oven to 350 degres F.
2
Grease a 4-quart casserole dish (make certain that your casserole dish is wide enough to hold all the chicken pieces, or use one large enough).
3
Combine the flour 1 teaspoon seasoned salt, black pepper and garlic powder in a large resealable plastic bag; add in the chicken breasts and shake until well coated.
4
Heat 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium heat.
5
Brown the breasts on both sides, then remove to a plate and tent loosley with foil to keep warm.
6
In the same skillet with the drippings saute the onion, garlic, green bell pepper, jalapeno pepper with tumeric, chili powder and a pinch of cayenne pepper until veggies are tender (about 3-4 minutes).
7
Add in pimientos and uncooked rice; reduce heat to medium-low and cook stirring for 3 minutes.
8
Slowly add in the broth and remaining 1 teaspoon seasoned salt; bring just to a boil, stirring.
9
At this point adjust all seasonings if needed.
10
Transfer the rice mixture to the baking dish.
11
Top with the browned chicken breasts.
12
Cover and bake for about 45 minutes or until the rice is tender and the chicken is cooked through.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ⅓ cup flour, 2 teaspoons seasoning salt, divided (or to taste), 1 teaspoon ground black pepper, ½ teaspoon garlic powder (you can use 1 teaspoon if desired), and more.

Yes, Spanish Chicken and Rice Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Chicken and Rice Bake

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