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Easy Paella-Inspired Rice Casserole Recipe

Easy Paella-Inspired Rice Casserole

A warm, comforting casserole that combines chicken, shrimp, and rice with flavorful spices, perfect for family gatherings and cozy nights.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Spanish
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 2 cups uncooked rice base of the casserole
  • 4 cups chicken broth adds depth of flavor
  • 1 lb chicken breast diced
  • 1 lb shrimp peeled and deveined
  • 1 pc bell pepper diced
  • 1 pc onion chopped
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, drained
  • 1 tsp paprika for flavor
  • 1 tsp saffron threads optional
  • 1 tsp salt to enhance flavor
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • to taste tbsp olive oil for cooking
  • to taste tbsp fresh parsley for garnish, optional

Equipment

  • Large Skillet
  • 9x13 inch Baking Dish

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove and set aside.
  3. Step 3: In the same skillet, add the onion, bell pepper, and garlic. Sauté until softened, about 4-5 minutes.
  4. Step 4: Stir in the rice, chicken broth, diced tomatoes, paprika, saffron (if using), salt, and pepper. Bring to a boil.
  5. Step 5: Return the chicken to the skillet and mix well. Transfer the mixture to a greased 9x13 inch baking dish.
  6. Step 6: Cover the dish with aluminum foil and bake for 30 minutes.
  7. Step 7: Remove the foil, add the shrimp and peas, and stir gently. Bake uncovered for an additional 10-15 minutes, or until the shrimp are cooked through and the rice is tender.
  8. Step 8: Remove from the oven, garnish with fresh parsley if desired, and serve hot.

Notes

This casserole stores beautifully! Allow it to cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days or freeze it for up to 2 months.