Spanish Chicken and Rice

This is a great recipe for a family of 3 or more because it is very versatile too. We use the leftovers of Spanish chicken and rice for several nights after for other family meals. The chicken can be made ahead of time and froze for a later meal, and it literally comes together in no time. You don’t have to serve it over rice, but it makes it stretch a little further if you do. We are now starting to realize that meal planning and freezing ahead of time save us a lot of time and money.

Ingredients

1 Rotisserie Chicken, or about 4 lbs. of shredded chicken. This all depends on how much you are wanting to make, and how you might use the leftovers. For just the normal recipe you would just use one chicken breast per serving.

2 Green Peppers

1 Medium white Onion

Minced Garlic – as you prefer. 😀We use about 2 good-sized Teaspoons.

1 Tablespoon Cumin.

1 Can Cream of Mushroom

2 Tablespoons Chili Powder

1 Tablespoon Taco Seasoning, or about half a packet.

1 15 oz. can Tomato Sauce.

1 Can Rotel.

TIPS:

This is such a money and a timesaver for our family. Typically, we go to either Sam’s or Costco and purchase several rotisserie chickens to freeze for later. We bring them home, shred and debone them, vacuum seal each bag (1 chicken per bag) and throw it in the freezer. This way we always have shredded chicken to thaw out. It’s so much cheaper and saves so much more time. You also can save the bones for bone broth later.

Also, we are able to use this for several meals. You can serve it over rice the first night, then you can make quesadilla the next night followed by enchiladas the next night. It makes a great quesadilla, or you can roll it up in an enchilada. Lay them out in a 9×13, pour over a can of red or green enchilada sauce and slide it into the over until nice and bubbly.

You can also try Enchilada Casserole or Easy Taco Salad.

Spanish Chicken and Rice

This is a great recipe to make ahead, or to freeze for another night. It's really versatile and can be used several different ways. You can always leave out the rice and make a quesadilla or roll it into a tortilla and have a nice chicken enchilada. (See Tips)

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Prep Time 30 minutes mins

Ingredients

  

• 4 Chicken Breasts, or 1 rotisserie chicken. Depending on how much you want to make.
• 1 Green Pepper diced.
• 1 Medium white onion diced.
• 2 Tbsp Minced Garlic.
• 1 Tbsp Cumin
• 1 Can Cream of Mushroom
• 1 Can Tomato Sauce
• 1 Can Rotel semi-drained
• 1-2 Tsp. Chili Powder
• 1 Tsp. Taco Seasoning or about half a packet.

Instructions

 

• In a large skillet sauté the onions and green peppers until translucent.
• Next add the shredded chicken and the dry spices and mix well.
• Next add the remaining ingredients and bring to a simmer.
• Make the rice according to box instructions.
• Spoon the mixture over the rice.

Instructions for Spanish Chicken and Rice

In a large skillet sauté the onions and green peppers until translucent.

Next add the shredded chicken and the dry spices and mix well.

Next add the remaining ingredients and bring to a simmer.

Make the rice according to box instructions.

Spoon the mixture over the rice.