Spanish Rice and Chicken Recipe

Name: Spanish Rice and Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-1/2) broiler/fryer, cut up; 1 tsp. garlic salt; 1 tsp. celery salt; 1 tsp. 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 cup chicken broth; 1 cup chopped tomatoes; 1-1/2 tsp. salt; 1-1/2 tsp. chili powder

Servings: persons

1 (2-1/2) broiler/fryer, cut up
1 tsp. garlic salt
1 tsp. celery salt
1 tsp. 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 cup chicken broth
1 cup chopped tomatoes
1-1/2 tsp. salt
1-1/2 tsp. chili powder

1
Place chicken in a greased 13x9x2 baking pan.
2
Combine garlic salt, celery salt, and paprika; sprinkle over chicken.
3
Bake, uncovered, at 425F for 20 minutes.
4
Remove chicken from pan.
5
Combine rice, onion, green pepper and parsley; spoon into the pan.
6
In a saucepan, bring broth, tomatoes, salt and chili powder to a boil.
7
Pour over rice mixture; mix well.
8
Place chicken pieces on top.
9
Cover and bake for 45 minutes or until chicken and rice are tender.

482

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 (2-1/2) broiler/fryer, cut up, 1 tsp. garlic salt, 1 tsp. celery salt, 1 tsp. paprika, and more.

Yes, Spanish Rice and Chicken 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 Rice and Chicken

How did you like this recipe?

Frequently Asked Questions