SPANISH RICE AND CHICKEN CASSEROLE

SPANISH RICE AND CHICKEN CASSEROLE

Ingredients
•1 1/4 C. long-grain rice, preferably brown
•1 small onion, chopped
•1 Tbs. extra virgin olive oil
•1 can (14.5 oz.) stewed tomatoes
•1-1/4 C. canned low-sodium chicken broth, divided
•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
•2 medium (about 1-1/4 lbs.), skinless, boneless chicken breasts cut in 1/2" pieces
•1 bay leaf
•1/2 C. frozen green peas
•Salt and freshly ground black pepper, to taste
Directions

Preheat oven to 375 degrees.

In a 2-quart casserole, combine rice, onion and oil.

Mix in tomatoes, 1-C. broth, paprika, oregano,

ground pepper, roasted peppers, chicken and bay leaf.

Cover casserole and bake 30 minutes.

Stir in peas and add an additional 1/4 C. broth,

if needed, to keep rice from sticking.

Bake until rice is tender and chicken is cooked through.

Remove bay leaves, add salt and pepper to taste,

if desired, and serve.

6 servings