Spanish Chicken and Rice is a new spin on classic baked chicken and rice casserole. This new and improved version contains peppers and tomatoes and is seasoned up with chili powder for some mild spice. This one dish dinner will be a new favorite in your weeknight rotation.
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.