Best 11 Spanish Chicken Rice Bake Recipes

SPANISH-STYLE CHICKEN AND RICE

Steps:

• Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.
• Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan, skin-side down. Cook until skin is lightly browned, 5 to 6 minutes. Turn chicken over; cook 3 minutes. Remove chicken from pan (it will not be completely done at this point).
• Add green onions and bell pepper to drippings in pan; saute 2 minutes. Add kale and chicken stock; cover and cook 2 minutes or until kale is lightly wilted. Stir rice, vinegar, and remaining 1 teaspoon smoked paprika into kale mixture. Nestle chicken on top of rice mixture. Bake at 400 degrees F until a thermometer inserted into thickest part of a thigh registers 165 degrees F, about 22 minutes.

SPANISH CHICKEN & RICE BAKE

Steps:

• Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
• Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
• Cover tightly with casserole lid or foil.
• Bake at 375°F for 45 minutes or so.
• Sprinkle with cheese.

OVEN-BAKED SPANISH CHICKEN WITH RICE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
• Brown on both sides then remove to a plate.
• Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
• Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
• Season with more seasoned salt and black pepper to taste.
• Transfer to a large greased baking dish or roasting pan.
• Top with the browned chicken pieces, then sprinkle the olives all over.
• Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
• Uncover then spoon picante sauce over the chicken.
• To with with shredded cheddar cheese.
• Return to oven to bake 3-5 minutes.

SPANISH RICE AND CHICKEN

Steps:

• Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.

SPANISH RICE CHICKEN I

Steps:

• In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

SPANISH CHICKEN RICE CASSEROLE

Steps:

• In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes of until heated through. Yield: 8 servings.

SPANISH RICE BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
• Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
• Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

HEARTY SPANISH RICE BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat.
• Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese. Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.

ONE-POT SPANISH CHICKEN AND YELLOW RICE

Steps:

• Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
• Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

ONE POT SPANISH CHICKEN AND RICE

Steps:

• Heat the oil in a large pot or pan over a medium heat and then add the chicken pieces and brown for 2 to 3 minutes, before adding the chorizo sausage and sautéing for a further 2 minutes.
• Add the onions, garlic and red pepper, and sauté for a few minutes until the chorizo sausage releases red oil and the vegetables have softened slightly.
• Add the rice and mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.
• Add the stock and smoked paprika, and place a lid on the pot/pan. Simmer over a very low heat, with the lid on, for 45 minutes, or until the chicken is cooked and tender and the rice is soft and has absorbed all the liquid.
• Adjust the seasoning and gently fluff up the rice and mix all the vegetables and chicken through, before adding the olives and the chopped thyme.
• Serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked.

SPANISH CHICKEN AND RICE

Steps:

• Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. , In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. , Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender.