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Spanish Chicken and Rice Casserole
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Description
Another new recipe I tried on my family, and they all enjoyed it!
I cooked the chicken beforehand in the afternoon to save time in the evening, and also used 1/2 white, 1/2 brown rice and I made it a tad bit spicier!
Ingredients
- 1 pound Whole Chicken Breast
- 6 ounces, weight Quick Cooking White Or Brown Rice
- 1 whole Onion, Chopped
- 1 Tablespoon Olive Oil
- 15 ounces, weight Canned Stewed Tomatoes
- 15 ounces, fluid Reduced Fat Chicken Broth
- 1 teaspoon Paprika
- ½ teaspoons Oregano
- ½ teaspoons Black Pepper
- 7 ounces, weight Canned Pimientos, Drained, Chopped
- ¾ cups Peas (optional)
Preparation
Preheat oven to 375 F.
Saute onion in a little olive oil, set aside.
Cut the chicken breast into bite-sized pieces and cook in the skillet till no longer pink.
Cook rice according to the directions on the box.
Combine rice, onion and oil. Add tomatoes, broth, spices, peppers, and chicken. Stir well.
Cover and bake in a casserole dish for 30 minutes.
Note: you can also add peas (optional), then toss and serve.
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