Spanish Rice and Chicken


This is a tasty and easy to make casserole with good flavour that is not overly bold.

Spanish Rice and Chicken

• 1 broiler/fryer chicken, cut up
• 1 tsp garlic powder
• 1 tsp celery salt
• 1 tsp paprika
• 1 cup uncooked rice (not instant)
• ¾ cup chopped onion
• ¾ cup green pepper
• ¼ cup minced fresh parsley
• 1 ½ cups chicken broth
• 1 cup chopped tomatoes
• 1 ½ tsp salt
• 1 ½ tsp chili powder

Place chicken in a greased 9 x 13 pan. Combine the garlic salt, celery salt and paprika; sprinkle over the chicken. Bake, uncovered at 425 degrees for 20 minutes. Remove chicken from pan. Combine rice, onion, green pepper and parsley; spoon into the pan. In a saucepan, bring broth, tomatoes, salt and chili powder to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake for 45 minutes or until chicken and rice are tender

This entry was posted in Columns, Mother May I?. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *