Spanish Chicken And Rice Bake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/3 cup flour
• 2 teaspoons seasoning salt, divided (or to taste)
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder (you can use 1 teaspoon if desired)
• 4 -5 bone-in chicken breasts
• 3 tablespoons butter
• 1 tablespoon oil, divided (can use more if needed)
• 1 large onion, chopped
• 2 tablespoons fresh minced garlic (or to taste)
• 1 large green bell pepper, seeded and chopped
• 1 small jalapeno pepper, seeded and finely chopped (optional)
• 1 1/2-2 teaspoons turmeric
• 1 -2 teaspoon chili powder
• 1 pinch cayenne pepper
• 1 (2 1/2 ounce) jar sliced pimientos, drained
• 1 cup uncooked converted rice (uncle ben's is good to use)
• 2 1/2 cups canned low sodium chicken broth

Recipe

• 1 set oven to 350 degres f.
• 2 grease a 4-quart casserole dish (make certain that your casserole dish is wide enough to hold all the chicken pieces, or use one large enough).
• 3 combine the flour 1 teaspoon seasoned salt, black pepper and garlic powder in a large resealable plastic bag; add in the chicken breasts and shake until well coated.
• 4 heat 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium heat.
• 5 brown the breasts on both sides, then remove to a plate and tent loosley with foil to keep warm.
• 6 in the same skillet with the drippings saute the onion, garlic, green bell pepper, jalapeno pepper with tumeric, chili powder and a pinch of cayenne pepper until veggies are tender (about 3-4 minutes).
• 7 add in pimientos and uncooked rice; reduce heat to medium-low and cook stirring for 3 minutes.
• 8 slowly add in the broth and remaining 1 teaspoon seasoned salt; bring just to a boil, stirring.
• 9 at this point adjust all seasonings if needed.
• 10 transfer the rice mixture to the baking dish.
• 11 top with the browned chicken breasts.
• 12 cover and bake for about 45 minutes or until the rice is tender and the chicken is cooked through.