Spanish Chicken Rice Casserole Food

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.

LOW-FAT SPANISH CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• In a 2-quart casserole, combine the rice, onion, and oil.
• Add the tomatoes, one cup of the broth, the paprika, oregano, ground pepper, roasted peppers, and chicken, and stir.
• Cover the casserole and bake 30 minutes.
• Stir in the peas and add an additional 1/4 cup broth, if needed, to keep the rice from sticking.
• Bake until the chicken is cooked through, 15 to 20 minutes.
• Remove the bay leaf and serve.

SPANISH RICE CASSEROLE: PAELLA

Steps:

• Preheat oven to 200 degrees F.
• In a large braising pan, render chorizo in oil over low heat, creating a flavored oil. Once rendered, heat the flavored oil to almost smoking and saute onions and garlic until translucent.
• Add chicken pieces to pan and cook until brown on all sides. Remove chicken from pan and hold at 200 degrees, in the oven.
• Add tomatoes to pan with paprika and saute for 2 to 3 minutes. Add drained rice and saute for 3 minutes, stirring frequently.
• Return chicken pieces to pan and add boiling stock. Season, to taste, and add saffron stock.
• Cover and simmer for 10 minutes. Remove the cover and place all seafood on top. Replace cover and continue to simmer until chicken and seafood are tender and liquid is absorbed by the rice.
• Add pea pods to the pan and cook, covered for an additional 2 minutes.
• Serve immediately. Plate onto preheated dinner plates being sure each portion has rice, chicken, lobster, snails, squid, and clams.

ONE POT SPANISH CHICKEN AND RICE

Steps:

• Heat the oil in a large pot or pan over a medium heat and then add the chicken pieces and brown for 2 to 3 minutes, before adding the chorizo sausage and sautéing for a further 2 minutes.
• Add the onions, garlic and red pepper, and sauté for a few minutes until the chorizo sausage releases red oil and the vegetables have softened slightly.
• Add the rice and mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.
• Add the stock and smoked paprika, and place a lid on the pot/pan. Simmer over a very low heat, with the lid on, for 45 minutes, or until the chicken is cooked and tender and the rice is soft and has absorbed all the liquid.
• Adjust the seasoning and gently fluff up the rice and mix all the vegetables and chicken through, before adding the olives and the chopped thyme.
• Serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked.

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 & 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 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.