Spanish Chicken and Rice Casserole

Spanish Chicken and Rice Casserole

A traditional baked casserole with a healthful proportion of vegetables,
Ingredients:

1 box (6 oz.) quick-cooking brown rice (1 2/3 cups)
1 small onion, chopped
1 Tbsp. extra virgin olive oil
1 can (14.5 oz.) stewed tomatoes
1 can (14.5 oz.) fat-free, reduced sodium chicken or vegetable broth
1 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1 jar (7 oz.) roasted red peppers, drained and chopped
1 large, skinless, boneless chicken breast (about 3/4 lb.), cut into 1-inch
pieces
1 bay leaf
1/2 cup frozen green peas
Salt, to taste (optional)
Instructions:
Preheat oven to 375 degrees.

In a 2-quart casserole dish, combine rice, onion and oil. Add tomatoes,
broth, paprika, oregano, ground pepper, roasted peppers, chicken and bay leaf.
Stir, then cover and bake casserole for 25 minutes.

Stir in peas and continue to bake, uncovered, for an additional 25 minutes or
until broth is absorbed. Remove bay leaf and serve.

Chicken and Rice Casserole
Chicken and Rice Casserole

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