paella chicken and rice casserole

The paella chicken and rice casserole recipe prep time: 15 minutes start to finish: 1 hour 40 minutes 6 servings

1 package (8 oz) seasoned yellow rice mix with saffron
1 cup frozen sweet peas
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 can (14 oz) artichoke hearts, drained, cut into quarters
1 3⁄4 cups chicken broth
1 cut-up whole chicken (3 to 31⁄2 lb), skin removed if desired
1⁄2 teaspoon paprika
1⁄2 teaspoon garlic salt

1 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix rice, peas, tomatoes, artichokes and broth. Arrange chicken on rice mixture. Sprinkle chicken with paprika and garlic salt.

2 Cover with foil. Bake 45 minutes. Uncover; bake 30 to 40 minutes longer or until rice is tender and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

Notes and Tips:
easy variation Artichokes are a classic ingredient for paella, but if your family prefers, they can be omitted from the dish.

paella chicken and rice casserole recipe
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