Chicken with Spanish Rice

Casserole Recipes, Chicken Recipes | 0 comments

This is one of my favourite standby meals, which I have made for years. I usually make it with boneless chicken breasts – 45 minutes will be enough baking time if you do this.

Chicken with Spanish Rice

Joan Donogh
Chicken breasts baked on a bed of Spanish rice.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine American
Servings 4


  • 2 tablespoons butter
  • 2 onions sliced
  • 1 cup water
  • 2 cloves garlic crushed
  • 1 can 28 oz. stewed tomatoes
  • 1/2 cup pitted black olives sliced in half
  • 1/2 teaspoon leaf oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon salt
  • freshly ground pepper
  • 1 cup long grain rice
  • 4 chicken breasts skinned
  • 3 tablespoons freshly grated Parmesan cheese


  • Preheat oven to 350 degrees F.
  • Melt butter in a large frying pan. Add onion slices and saute until soft, about 5 minutes.
  • Add all the remaining ingredients, except for the rice, chicken and cheese. Break the tomatoes into bite size pieces.
  • Bring the mixture to a boil. Pour into a 2 1/2 quart casserole, and stir in the rice.
  • Arrange chicken on top, skin side up.
  • Cover and bake for 45 to 55 minutes.
  • Preheat the broiler. Sprinkle cheese over the chicken.
  • Broil 2 to 3 minutes. (About 4 servings.)




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