Low-Fat Spanish Chicken and Rice Casserole

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375 degrees.
  • In a 2-quart casserole, combine the rice, onion, and oil.
  • Add the tomatoes, one cup of the broth, the paprika, oregano, ground pepper, roasted peppers, and chicken, and stir.
  • Cover the casserole and bake 30 minutes.
  • Stir in the peas and add an additional 1/4 cup broth, if needed, to keep the rice from sticking.
  • Bake until the chicken is cooked through, 15 to 20 minutes.
  • Remove the bay leaf and serve.
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