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Low-Fat Spanish Chicken and Rice Casserole

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“A very easy casserole with lots of flavor. Points...6.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees.
  2. In a 2-quart casserole, combine the rice, onion, and oil.
  3. Add the tomatoes, one cup of the broth, the paprika, oregano, ground pepper, roasted peppers, and chicken, and stir.
  4. Cover the casserole and bake 30 minutes.
  5. Stir in the peas and add an additional 1/4 cup broth, if needed, to keep the rice from sticking.
  6. Bake until the chicken is cooked through, 15 to 20 minutes.
  7. Remove the bay leaf and serve.

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