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Spanish Chicken and Rice Casserole
Submitted by liz8891 on December 9, 2009 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
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 Instructions
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.
