Spanish Chicken Rice Casserole Food

ONE POT SPANISH CHICKEN AND RICE

Steps:

• Preheat the oven to 400 F degrees.
• In a large Dutch oven or oven proof cast iron skillet/pan heat the olive oil over medium heat. Add the chicken thighs, skin side down and cook until crispy and golden brown. Season generously with salt and pepper. Turn the thighs over and sear until golden. Transfer the thighs onto a plate and set aside.
• To the same skillet add the onion, garlic and bell peppers. Cook for about 3 to 5 minutes until the onion and peppers are soft.
• Add the red pepper flakes, smoked paprika, bay leaf, tomato paste and stir. Season with salt and pepper as needed. Stir in the rice, crushed tomatoes and chicken broth. Bring to a boil.
• Transfer the chicken back to the skillet on top of the rice. Place the skillet in the oven and bake for about 45 minutes or until the rice is cooked through. You could cover the skillet for the first 30 minutes and then remove the lid for the last 15 minutes.
• Garnish with green olives and parsley and serve warm.

SPANISH RICE AND CHICKEN

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.

SPANISH CHICKEN RICE CASSEROLE

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.

SPANISH CHICKEN & RICE BAKE

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.

SPANISH RICE CHICKEN I

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.

SPANISH CHICKEN CASSEROLE

Steps:

• Heat 2 tbsp of the olive oil in a large heavy pan, then add the onions and fry for about 10 minutes until lightly browned and soft. Transfer to a plate.
• Toss the chicken in the seasoned flour. Heat the remaining 1 tbsp of oil in the pan, then add the chicken and fry until evenly browned.
• Add the chicken broth, onions and their juices, orange juice and zest, sherry and Worcestershire sauce. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes until the chicken is tender.
• Stir in the mushrooms and cook for 5 minutes. Taste and season with salt and black pepper if necessary. Just before serving, sprinkle over the chopped parsley and serve with boiled rice.

SPANISH RICE CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 2-quart casserole dish.
• In a large skillet, brown the ground beef over medium-high heat; drain the fat, and transfer beef to a large pot over medium low heat.
• Stir in onion, garlic green pepper, tomatoes, water, rice, chili sauce, salt, pepper, brown sugar, cumin and Worcestershire sauce.
• Let simmer for about 30 minutes, stirring occasionally, then transfer to a 2-quart casserole dish; press mixture down firmly.
• Sprinkle with grated cheddar cheese.
• Bake for 10-15 minutes, or until cheese is melted and bubbly.
• Garnish with fresh cilantro if desired.