Spanish Casserole

Nutriscore Rating: 71/100

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!

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 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

12 steps

1. Preheat the oven to 180°C (350°F).

2. Heat the olive oil in a large oven-safe skillet or casserole dish over medium heat.

3. Add the sliced chorizo and cook for 3-4 minutes until it releases its oil and starts to brown.

4. Add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook for about 5-6 minutes until softened.

5. Stir in the minced garlic, paprika, cumin, and dried oregano. Cook for 1-2 minutes until the spices are fragrant.

6. Add the canned diced tomatoes and chicken stock. Bring the mixture to a simmer.

7. Stir in the uncooked rice, shredded chicken, black olives, frozen peas, salt, and black pepper. Mix well to evenly distribute the ingredients.

8. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.

9. Bake for 40-45 minutes, or until the rice is tender and the liquid has been absorbed.

10. 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.

11. Remove the casserole from the oven and let it rest for 5 minutes before serving.

12. Garnish with chopped fresh parsley and serve warm.

Nutrition Facts

1 serving (484.7g)

Calories		690
% Daily Value*
Total Fat		33.9 g	43%
	Saturated Fat	12.1 g	61%
	Polyunsaturated Fat	0.5 g
Cholesterol		118 mg	39%
Sodium		1238 mg	54%
Total Carbohydrate		50.9 g	19%
	Dietary Fiber	4.8 g	17%
	Total Sugars	6.3 g
Protein		45.1 g	90%
Vitamin D		0.1 mcg	1%
Calcium		233 mg	18%
Iron		4.8 mg	27%
Potassium		780 mg	17%

*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.

Source of Calories

Fat: 1831 cal (44.4%%)

Protein: 1077 cal (26.1%%)

Carbs: 1220 cal (29.6%%)