Spanish Style Chicken and Rice Recipe


Difficulty LevelMediumHealth IndexAverage
DishMain Ingredient
Interest Group


 Cooked rice4 Cup (64 tbs)
 Tomatoes1 Can (10 oz), chopped
 Onion1 Small, chopped
 Cooked chicken/Turkey2 Cup (32 tbs), cut into pieces
 Chicken/Turkey2 Cup (32 tbs), cut into pieces
 Salt To Taste
 Dairy sour cream1 Cup (16 tbs)
 Green chilies1 Can (10 oz), cut into strips
 Monterey jack cheese3 Cup (48 tbs), shredded
 Sliced ripe olives3⁄4 Can (7.5 oz), drained (Or 1 Small)

Nutrition Facts

Serving size

Calories 1068 Calories from Fat 513

% Daily Value*

Total Fat 61 g94.3%

Saturated Fat 27.2 g135.8%

Trans Fat 0 g

Cholesterol 221.8 mg

Sodium 1258.2 mg52.4%

Total Carbohydrates 68 g22.6%

Dietary Fiber 4.7 g18.8%

Sugars 8.8 g

Protein 61 g121.6%

Vitamin A 60.8% Vitamin C 306.9%

Calcium 75.7% Iron 38.6%

*Based on a 2000 Calorie diet


1) Preheat oven to 350° F before baking.

2) In a large bowl, mix together rice, tomatoes, onion and chicken and add in salt and pepper to taste.
3) Take a greased, shallow 2 1/2-quart casserole and pour half the rice mixture in it in an even layer.
4) Continue layers with half the sour cream, half the chili strips, half the cheese and all the olives.
5) Further repeat the layers with remaining ingredients.
6) Chill for about 24 hours after covering the casserole.

7) On the following day, uncover and bake for 45 minutes (1 hour if still chilled) in preheated oven until done and then keep aside for 10 minutes.

8) Serve warm with tossed green salad, hot bread and libation of your choice.