Spanish Chicken + Rice Casserole
Source of Recipe
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Recipe Link: http://www.recipe4living.com/Recipes/Recipe.aspx?id=54516 Spanish Chicken + Rice Casserole
1 1/4 cups long grain rice, preferably brown
1 small onion, chopped
1 Tablespoon extra virgin Olive oil
1, 14.5 ounce can stewed tomatoes
1 1/4 cups canned low-sodium chicken broth, divided
1 teaspoon ground paprika
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1, 7 ounce jar roasted red peppers, drained and chopped
2 medium boneless, skinless, chicken breasts,
...cut in 1/2 inch pieces, (about 1 1/2 pounds)
1 bay leaf
1/2 cup frozen green peas
salt and freshly ground black pepper, to taste
Heat oven to 375 degrees F.
In a 2 quart casserole, combine rice, onion and oil.
Mix in tomatoes, 1 cup of the broth, paprika, oregano,
ground pepper, roasted peppers, chicken and bay leaf.
Cover casserole and bake 30 minutes.
Stir in peas and add an additional 1/4 cup broth, if needed,
to keep rice from sticking. Bake until rice is tender and
chicken is cooked through.
Remove bay leaves, add salt and pepper to taste, if desired,
and serve.
Makes 6 servings.
Nutritional info per serving:
313 calories, 5 g. total, fat (less than 1 g. saturated fat),
41 g. carbohydrate, 27 g. protein, 412 g. dietary fiber
412 mg. sodium.
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