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Spanish Rice With Chicken

chef.tim.lee's picture
Ingredients
  Chicken breast halves 4
  Oil 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Uncooked long-grain rice 1 Cup (16 tbs)
  Stewed tomatoes 14 1⁄2 Ounce (1 Can)
  Salt To Taste
  Pepper To Taste
  Parsley 2 Tablespoon (For Garnishing)
Directions

GETTING READY
1. Preheat the oven to 350° F.
2. Spray an 11 x7-inch baking dish with nonstick cooking spray.
3. Chopped the tomato into small pieces

MAKING
4. In a saucepan, heat oil and add the chicken pieces; brown the chicken and set aside.
5. In the same saucepan sauté the onion until soft and set aside.
6. Pour juice from tomatoes into a large measuring cup and add water to measure 2 1/2 cups.
7. Season with salt and pepper to taste.
8. Arrange the rice in the baking dish and top with tomatoes and onion; pour the tomato juice.
9. Arrange chicken, skin-side up, in baking dish; cover with foil and bake at 350°F for 45 minutes.
10. Remove foil and bake for another 30 minutes or until liquid is absorbed and rice is tender.

SERVING
11. Place the rice in a large serving plate and garnish with chopped parsley.

TIP
Cut the ingredients into similar-sized pieces to ensure they cook evenly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
4

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