Spanish Casserole
Transport your taste buds to the vibrant kitchens of Spain with this hearty and flavorful Spanish Casserole. Packed with smoky chorizo, tender shredded chicken, vibrant bell peppers, and a medley of spices like paprika and cumin, this one-pan wonder is a celebration of bold Mediterranean flavors. The combination of long-grain rice, juicy diced tomatoes, and savory chicken stock creates a comforting, baked dish that’s perfect for family dinners or meal prep. Black olives and peas add an extra layer of texture and color, while optional melted cheese gives it a decadent finish. Ready in just over an hour and garnished with fresh parsley, this Spanish-inspired casserole is both easy to make and irresistibly delicious. Perfect for anyone looking for a crowd-pleasing dinner idea or a taste of Spain at home!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 250 grams chorizo sausage, sliced
- 1 large onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 400 grams canned diced tomatoes
- 2 cups chicken stock
- 1.5 cups uncooked long-grain rice
- 2 cups cooked shredded chicken
- 0.5 cups black olives, sliced
- 0.5 cups frozen peas
- 1 cup shredded cheese (optional)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 180°C (350°F).
Heat the olive oil in a large oven-safe skillet or casserole dish over medium heat.
Add the sliced chorizo and cook for 3-4 minutes until it releases its oil and starts to brown.
Add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook for about 5-6 minutes until softened.
Stir in the minced garlic, paprika, cumin, and dried oregano. Cook for 1-2 minutes until the spices are fragrant.
Add the canned diced tomatoes and chicken stock. Bring the mixture to a simmer.
Stir in the uncooked rice, shredded chicken, black olives, frozen peas, salt, and black pepper. Mix well to evenly distribute the ingredients.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 40-45 minutes, or until the rice is tender and the liquid has been absorbed.
If desired, uncover the casserole, sprinkle shredded cheese on top, and return to the oven for an additional 5 minutes until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
4369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 7968 mg | 346% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 36.4 g | ||
| Protein | 277.7 g | 555% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1363 mg | 105% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 4400 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
