Spanish Chicken & Rice Bake
Quick and easy oven supper! Customize with more chili powder or hot sauce for extra heat. Tip: Use a heavy, tight-fitting lid and consider presoak your rice for better results. To freeze, cool, portion, and store in a Ziploc. Reheat by thawing and baking covered until warm. Enjoy!
Steps for Spanish Chicken & Rice Bake
Here's a step-by-step instructions for making Spanish Chicken & Rice Bake:
- Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
- Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
- Cover tightly with casserole lid or foil.
- Bake at 375°F for 45 minutes or so.
- Sprinkle with cheese.
Why you'll love Spanish Chicken & Rice Bake
- Flavorful and Versatile: Spanish Chicken & Rice Bake is a delightful dish that combines tender chicken, vibrant bell peppers, and aromatic spices, creating a rich and savory flavor profile. Its versatility also allows for the inclusion of various vegetables and spices, enabling home cooks to customize the dish to suit their personal taste preferences or dietary needs.
- One-Pot Convenience: This dish is not only delicious but also incredibly convenient. Being a one-pot meal, it minimizes cleanup time and effort in the kitchen. Simply layer the ingredients in a baking dish and let the oven do the work, making it a perfect option for busy weeknights or meal prep.
- Nutritious and Filling: Packed with protein from the chicken and wholesome carbohydrates from the rice, Spanish Chicken & Rice Bake is a well-rounded meal that provides essential nutrients. It can easily be paired with a side salad or steamed vegetables to enhance its health benefits, making it an excellent choice for families looking to enjoy a hearty and nutritious dinner.
Spanish Chicken & Rice Bake
Ingredients
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 cup salsa
- 1⁄2 cup water
- 1 cup whole kernel corn
- 3⁄4 cup uncooked long-grain white rice
- 4 boneless chicken breast halves
- 1⁄2 teaspoon chili powder
- 1⁄2 cup shredded cheddar cheese
- 1 cup canned black beans, washed (optional)
Instructions
-
Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
-
Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
-
Cover tightly with casserole lid or foil.
-
Bake at 375°F for 45 minutes or so.
-
Sprinkle with cheese.
Notes
- Ensure that you use a good quality, short-grain rice, such as Bomba or Arborio, as it absorbs the flavors of the broth and spices effectively, creating a rich and hearty dish; also, avoid stirring the rice once the liquid is added to allow for a perfect crust to form at the bottom.
- Marinate the chicken with spices like paprika, garlic, and saffron before cooking to enhance the flavor, and consider browning the chicken first for added depth and texture, ensuring it remains juicy and tender throughout the baking process.
