aka Casserole
Spanish Rice Bake
It's a casserole
Ingredients
Chicken
- 1 whole chicken cut into parts
- 1 Tbs salt
- 1 Tbs Garlic powder
- 1 tsp Ancho
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Oregano
- 1/2 tsp Cayenne
- Black pepper
- 1/4 cup olive oil
Rice mix
- 1 package Aidell's andouille sausage two sliced, two minced
- 3 cups Rice rinsed
- 1 yellow onion chopped
- 1 head garlic minced
- 2 Bell peppers any color, finely chopped
- 1 serrano pepper minced, optional
- 1 box Pomi finely chopped tomatoes
- 2 cups chicken stock
- Olive oil
- Cotija optional, for serving
- Cilantro chopped. optional, for serving
Instructions
- Cut chicken into thighs, drumsticks, wings, and half-breasts.
- Place all spices and oil into a large bowl, add chicken to bowl and combine. Set aside while prepping other ingredients.
- Grease a large baking dish with olive oil to coat, then add rinsed rice.
- Chop onions, peppers, garlic, andouille.
- In a large pan with olive oil, sear chicken about 2-3 min per side twice to brown. Set chicken aside.
- Cook sliced andouille in same pan, set aside.
- Add onions, garlic, bell pepper, and serrano to pan to soften. Partway through cooking, add chopped andouille.
- Add box of tomatoes and chicken stock, plus salt to taste. Heat through. Add sliced sausage back into the mix.
- Pour pepper mix evenly over rice in baking dish.
- Arrange chicken on top of the rice mixture.
- Cover with foil and bake 45 min at 425º. Uncover and bake another 10 min.
- Remove from oven, set chicken aside, and stir rice thoroughly to fluff.
- Serve with cheese and cilantro.