Spanish Chicken and Rice Bake
Created by KittenCal on February 18, 2012
- Servings: 4
- Prep Time: 20m
- Cook Time: 1h
- Recipe #4666
Ingredients
- 6 chicken thighs (skin on or removed)
- Seasoned salt and fresh ground black pepper
- Oil, as needed
- 1 medium onion, chopped
- 1/2 green bell pepper, seeded and chopped
- 3 to 6 garlic cloves, minced
- 1 (14-1/2 ounce) can diced tomatoes, undrained
- 1 cup chicken broth (or water mixed with 3 teaspoons chicken bouillon powder)
- 3/4 cup uncooked long grain white rice
- 2 to 3 teaspoons mild chili powder
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1 cup picante sauce (such as Pace Picante sauce, choose mild, medium or hot)
- 1 cup shredded cheddar cheese, or to taste
- 1 (2 1/4 ounce) can black or green sliced olives
How to Make
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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.
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Step 2: Season the chicken with salt and black pepper then brown in oil about 3 minutes per side; remove to a plate.
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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.
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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.
Nutritional Facts
- 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