Looking for a tasty and easy-to-make dinner recipe? Look no further than this Spanish Rice and Chicken Bake! It's a one-pan wonder that's perfect for busy weeknights or lazy weekends.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 1/2 cups uncooked white rice
- 2 1/2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (optional garnish)
Instructions:
- Preheat oven to 375°F.
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add onion and garlic, and cook until softened, about 3-4 minutes.
- Add diced bell peppers and cook until they begin to soften, about 5 minutes.
- Add uncooked rice to the pan and stir well to combine with the vegetables. Cook for 2-3 minutes, stirring frequently, until the rice begins to toast and turn golden brown.
- Add chicken broth, paprika, cumin, salt, and black pepper to the pan. Stir well to combine.
- Nestle chicken breasts into the rice mixture. Spoon diced tomatoes over the top of the chicken and rice.
- Cover the pan with a lid or aluminum foil and bake in the preheated oven for 45-50 minutes, or until the rice is tender and the chicken is cooked through.
- Sprinkle shredded cheddar cheese over the top of the chicken and rice. Return to the oven, uncovered, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Sprinkle with chopped cilantro, if desired, and serve.
This Spanish Rice and Chicken Bake is sure to become a family favorite. It's a hearty and flavorful dish that's easy to customize with your favorite veggies and spices. Plus, it's a great way to use up leftover chicken or rice. Give it a try and let us know what you think!
