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!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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)

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 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.

Step 11

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

Step 12

Garnish with chopped fresh parsley and serve warm.

Nutrition Facts

Serving size	(2985.6g)

Amount per serving	% Daily Value*
Calories	4369.4

Total Fat 214.1g	0%
Saturated Fat 75.8g	0%
Polyunsaturated Fat 6.1g
Cholesterol 726.2mg	0%
Sodium 7967.8mg	0%
Total Carbohydrate 322.4g	0%
Dietary Fiber 30.2g	0%
Total Sugars 36.4g
Protein 277.7g	0%

Vitamin D 24IU	0%
Calcium 1363.4mg	0%
Iron 30.1mg	0%
Potassium 4400.4mg	0%

*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: 44.5%

Protein: 25.7%

Carbs: 29.8%