Spanish Chicken and Rice
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We put a new spin on the classic backed chicken and rice casserole with our Spanish Chicken and Rice recipe. This new and improved version contains peppers and tomatoes, and we seasoned it with chili powder for some mild spice. This one dish dinner will be a new favorite in your weeknight rotation.
Spanish Chicken and Rice Recipe:
Are you familiar with Chicken and Rice Casserole? You know the recipe. With a base of rice and cream of mushroom soup, the dish is topped with chicken breasts and baked in the oven. Mothers served this recipe in houses all over America on any given week night. I’ve taken this old favorite and converted it into a new, improved version that has some Spanish flair.
This baked chicken recipe uses simple ingredients – onions, peppers, tomatoes, rice, butter, chicken, salt and chili powder. No fancy ingredients here, and no need to search aimlessly up and down the aisles looking for a spice you’ve never heard of.
I whipped this Spanish chicken casserole up on a Friday night for my kiddos, and it was a hit. I had leftover chicken legs from making 4 Ingredient Chicken Legs, and I found a recipe in my Collection of Favorite Recipes from American Home Economics teachers that inspired me. Since I had tomatoes in the garden and a bag of frozen onions and peppers, I was set to create this recipe.
My favorite part is that this baked chicken and rice is a one pot meal, and it has the protein (chicken), vegetables (peppers and onions), and the grain (rice) all together in one. Easy peasy, lemon squeezy. The chicken is baked in a dish covered with aluminum foil which helps keep it moist. Using skin-on chicken will also help keep the chicken from drying out during the baking process.
How to Make Spanish Rice and Chicken:
Instructions:
- Brown seasoned chicken pieces and diced onions and pepper in butter.
- In a baking dish, add rice, water, tomatoes, sauteed vegetables and browned chicken. Sprinkle with salt and chili powder.
- Cover with foil and bake at 350 degrees F for 35 minutes.
- Remove foil and increase the oven temperature to 450 degrees F for an additional 15 minutes or until the chicken is cooked through, the rice is tender and the chicken is browned.
For the full recipe for Spanish Chicken and Rice Casserole, scroll to the bottom of this post.
Notes About Baked Chicken and Rice:
- For the chicken, you have many options. Use a frying chicken that has been cut up in pieces, or use your favorite cut – thighs, breasts, legs, etc. I used all chicken legs because that’s what my family loves.
- I recommend using skin-on chicken because this keeps the chicken moist while cooking. It also prevents a dry Spanish chicken and rice casserole, and no one wants that!
- Use regular white rice. Do NOT use Instant Rice, because he amount of water required is not the same.
- Want a time-saving tip for Spanish rice and chicken? Instead of using an onion and pepper that you have to dice yourself, buy a bag of frozen peppers and onions. I had a 1 pound bag in the freezer that I let thaw out, and then drained. It worked great!
- The amount of chili powder for this best chicken and rice is adjustable. My family isn’t big on spice or heat so I used 2 teaspoons, but the original recipe calls for 1 – 2 Tablespoons.
More Casserole Recipes to Try
Weeknight meals need to be quick and easy, and we love casseroles for this reason. Check out some of our favorites:
- Mom’s Cheesy Ham and Potato Casserole
- 4 Ingredient Fresh Broccoli Casserole
- French Onion Rice Casserole
- Loaded Breakfast Casserole
Spanish Chicken and Rice
Ingredients
- 6-8 pieces chicken, skin on (seasoned with salt and pepper)
- 4 Tablespoons butter
- 1 medium onion, diced
- 1-2 peppers (any color), diced
- 2 medium tomatoes, diced
- 1 cup white rice (NOT INSTANT)
- 2 1/2 cups water
- 1-2 Tablespoons chili powder
- 1 teaspoon salt
Instructions
- Heat butter in a large skillet, and brown chicken and diced onion and peppers until the chicken is golden brown.
- Meanwhile, pour rice, water and tomatoes into a rectangle baking dish.
- Add chicken and sauteed vegetables over top the rice mixture and then sprinkle with chili powder and additional salt.
- Bake covered at 350 degrees F for 35 minutes; remove the foil and increase the temperature to 450 degrees F. Continue baking until rice is tender, and chicken is cooked completely and is golden brown.
Notes
- For the chicken, you have many options. Use a frying chicken that has been cut up in pieces, or use your favorite cut---thighs, breasts, legs, etc. I used all chicken legs because that's what my family loves.
- I recommend using skin-on chicken. This will keep the chicken moist while cooking and prevent a dry Spanish chicken and rice casserole.
- Use regular white rice. Do not use Instant Rice. The amount of water is not the same.
- Want a time-saving tip for Spanish rice and chicken? Instead of using an onion and pepper that you have to dice yourself, buy a bag of frozen peppers and onions. I had a 1 pound bag in the freezer that I let thaw out, and then drained. It worked great!
- The amount of chili powder for this best chicken and rice is adjustable. My family isn't big on spice or heat so I used 2 teaspoons, but the original recipe calls for 1 - 2 Tablespoons.
- I love casseroles! Some of my favorites are Mom's Cheesy Ham and Potato Casserole, 4 Ingredient Fresh Broccoli Casserole, French Onion Rice Casserole, and Loaded Breakfast Casserole.
Nutrition
This is a very good recipe. Made as directed. The only mistake i made is adding 2 teaspoons of chili powder rather than tablespoons. It was a bit mild in flavor due to that bit still very delicious. I will make it again.
This is a very good recipe. Made as directed. The only mistake I made is adding 2 teaspoons of chili powder rather than tablespoons. It was a bit mild in flavor due to that bit still very delicious. I will make it again. I have the home economic cookbooks also.
So glad you enjoyed it and yes, home economic cookbooks are some of the best!