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Spanish
Chicken and Rice Casserole
| 1¼ cups long-grain rice, preferably
brown
1 small onion, chopped 1 T extra virgin olive oil 1 – 14.5 oz. can stewed tomatoes 1¼ cup chicken broth, divided 1 t paprika ½ t dried oregano ½ t freshly ground black pepper 1 – 7 oz. jar roasted red peppers, drained and chopped 2 skinless, boneless chicken breasts cut in 1/2" pieces 1 bay leaf ½ cup frozen green peas salt and freshly ground black pepper, to taste In a 2-quart casserole, combine rice, onion
and oil. Mix in tomatoes, 1 cup broth, paprika, oregano, ground pepper,
roasted peppers, chicken and bay leaf. Cover casserole and bake 30 minutes.
Stir in peas and add an additional ¼ cup broth, if needed, to keep
rice from sticking. Bake in a 375º F. oven until rice is tender and
chicken is cooked through. Remove bay leaf, add salt and pepper to taste,
if desired, and serve. Makes 6 servings.
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