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Recipe Source: cdkitchen.com
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Spanish Chicken and Rice Casserole
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Serves/Makes: 6
Ready in: 30-60 minutes
- 1 1/4 cup arborio rice
- 1 small onion, chopped
- 1 tablespoon extra virgin olive oil
- 14 1/2 ounces can stewed tomatoes
- 1 1/4 cup canned low-sodium chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 7 ounces jar roasted red peppers, drained and chopped
- 1 1/4 pound skinless, boneless chicken breasts, cubed
- 1 bay leaf
- 1/2 cup frozen green peas
Preheat the oven to 375 degrees F. 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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