Spanish Chicken & Rice Bake
A throw-it-together and pop it in the oven supper. Use more chili powder or add hot sauce if you really want to spice it up!
I just want to add: Many people who have tried this recipe have had to cook it longer than I have specified. A hint: I always use a casserole dish with a heavy tight-fitting lid. I sometimes presoak my rice in cold water for 10 minutes or so. Hope this helps! =) Barb
PS...To Freeze : Cool, portion and freeze in a ziploc bag.
To reheat: Thaw, place in a covered casserole dish and bake until heated through.
Reviews
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Oh YUM! This was perfectly awesome, and so fast and easy to put together. The aroma towards the end of baking had everybody coming to the kitchen to ask what was cooking. I used meduim salsa and it was just right for our tastes...not too spicy, but had a little kick. I used chicken breast tenders and put in a whole can (12 oz. vacuum pack) of corn. I didn't measure the cheese, but I know I put at least a cup of finely shredded Mexican 4-cheese blend on top. The rice I used was just a store-brand long grain. I will be making this often. It is so easy that even my kids could make it and not mess it up. THANK YOU Barbara!! -
Wonderful and tasty. I did add 1 cup of rinsed and cooked black beans in step #1. I would also suggest to lightly season chicken breast with salt and pepper before baking. I will be making this dish often.
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This was absolutely delicious! I added 1 cup of black beans as well. Then about 10 drops of tabasco to the medium salsa we used because we love things spicy! I cooked it for 45 mins like the recipe says to but the rice was not fully cooked so I added 20 more minutes to it. Then I removed the chicken, sprinkled it with cheese, then sprinkled the remaining cheese on the rice,corn and beans and let it cook about 5 more minutes to allow the cheese to melt. The chicken was tender and the rice could have been a meal in itself.
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I followed the recipe and when I took the foil off after cooking it was pretty dry and the rice was still hard. I had even added the water from the can of corn. So I added about a half cup more water, salt and red pepper and losely covered and cooked for about 15 more minutes. I added more cheese and let it sit in the hot oven for about 20 more minutes. Now the rice is perfect and the dish taste pretty good. Pretty basic but the ease and taste makes it worth trying.
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This is great, soooo easy to prepare and tastes terrific. This is one of the best one-dish meals I have had in a very long time. The mixture of the rice and soup comes out so creamy, and the salsa gives it a nice kick. I served this with some refried beans and it was a great meal. Thanks so much for posting this one, I will be making it often!!!!
