Spanish Chicken and Rice Bake

20m
Prep Time
1h
Cook Time
1h 20m
Ready In

Recipe: #4666

February 18, 2012



"Make this as spicy as you like by choosing mild, medium or hot picante sauce, do not drain the juice from the tomatoes, if you like spicy then add in a finely chopped and seeded jalapeno pepper with the onion and bell pepper, the seasoning amounts may be adjusted to taste"

Original is 4 servings

Nutritional

  • Serving Size: 1 (639.3 g)
  • Calories 694.1
  • Total Fat - 27.7 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 200.2 mg
  • Sodium - 1711.9 mg
  • Total Carbohydrate - 70.9 g
  • Dietary Fiber - 7.6 g
  • Sugars - 14.7 g
  • Protein - 46.7 g
  • Calcium - 614.8 mg
  • Iron - 7.3 mg
  • Vitamin C - 63.5 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Grease an 11 x 7 or a 13 x 9-inch baking dish. Heat oil in a medium skillet over medium-high heat.

Step 2

Season the chicken with salt and black pepper then brown in oil about 3 minutes per side; remove to a plate.

Step 3

In the same skillet saute the onion and bell pepper until softened (about 4 minutes). Add in the garlic and saute for 1 minute. Stir in tomatoes with their juice, broth, rice, chili powder, cinnamon and cumin; bring to a bowl stirring constantly, Transfer the rice mixture into the baking dish, then top with the browned chicken.

Step 4

Cover and bake in a preheated 350 degree F oven (lowest oven rack) for 40 minutes. Uncover and spoon the picante sauce over the chicken then sprinkle with cheddar cheese and olives. Return to oven (uncovered) for another 15-20 minutes.

Tips


No special items needed.

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