Chicken & Spanish Rice Casserole
Here’s a tasty and easy dish my wife came up with one day while trying to decide what to cook for dinner. You know those days when you start looking through the pantry and the fridge just hoping to find something different.
The wonderful thing about this dish is it is so quick to put together and most of the ingredients are already in the salsa!
Makes 4-6 servings.
Start by preheating your oven to 375°
- 1 Chicken - cut up (legs, thighs or breasts can always be substituted)
- 1 16oz jar salsa ( I prefer the hot of course)
- 1 8oz can tomato sauce + 1 can of water
- 1½ cups quick cooking rice
- (Optional) Sour cream and sliced black olives
Wash the chicken thoroughly. Place in a Deep Covered Casserole sprayed with non-stick spray.
Pour Salsa, tomato sauce and water over chicken. Run a fork under the chicken to distribute the sauce evenly. Cook 1 to 1½ hours: depending on size and amount of chicken. About halfway through the cooking time, carefully turn the chicken with a pair of tongs.
When your chicken is done (aka… just about falling off the bone) add the rice making sure to submerge it all in the sauce.
Return it to the oven and turn off the heat. In about 5-7 minutes remove the casserole from the oven and fluff the rice with a fork.
Serve straight from the casserole or if you like things a little more formal place on a platter. Serve with sour cream and black olives if desired. Enjoy
If you ain’t sweatin, it ain’t chili,
Chuckwagon505
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