› Forums › Smoking Meat (and other things) › Poultry › Chicken and Spanish Rice Casserole
New Posts  All Forums:Forum Nav:

Chicken and Spanish Rice Casserole

post #1 of 14
Thread Starter 

This is an old recipe that I decided to throw in the smoker.  As you can tell the family loved it; hardly left me any leftovers.


Spanish Rice Casserole

post #2 of 14

Looks good, whats in it?

post #3 of 14
Thread Starter 

It contains some spanish rice, then I layer it up with chicken, pinto beans, red enchilada sauce, cheese, black olives, green onions, and more cheese.  I would be more than happy to provide the exact recipe if you want.

post #4 of 14

Looks good Austin


You might as well post the recipe because your gonna get a lot more requests for it.(me included)biggrin.gif

post #5 of 14

That does look good

post #6 of 14

Yeah that's a good looking dish! The cast iron is a nice touch. icon14.gif

post #7 of 14

The food looks good, but I have my own recipes for that.


What I really like is that well seasoned cast iron!  Can we get more pics of that?  How old is it.


Good luck and good smoking.

post #8 of 14
Thread Starter 

Really any type of casserole like this will work well I would imagine but I will post my personal recipe.  Thanks for noticing the pan; something I would notice too in a pic.  The pan is only a couple years old but I have been giving it lots of TLC so it will have a good long life.  Anyway, here's my take on a spanish rice casserole:


1 and 1/3 cups white rice, uncooked

2 cups water

1 15oz. can red enchilada sauce

1 10oz. can diced tomatoes with green chillies, drained

1 lb. chicken breasts, finely diced

2 8oz. packages shredded cheese, colby and jack blend or similar

1 15oz. can pinto beans, drained and rinsed

1 15oz. (about 6oz. drained weight) can black olives, drained and sliced

1 bunch green onion, chopped


Combine the rice, water, tomatoes, and 1/3 of the can of enchilada sauce in a medium-sized pot.  Bring the pot to a boil then reduce to a very low heat; cover and cook for 18 minutes.  While the rice cooks, cook the chicken pieces in a separate pan.  When the chicken and the rice are done cooking layer evenly as follows in order, in a large smoker-safe dish (I used a 12" diameter iron skillet): half the rice, all the chicken and pinto beans, half the remaining enchilada sauce, 1 of the packages of cheese, the remainder of the rice, the remainder of the enchilada sauce, all of the olives and green onion, and finally the second package of cheese.  Gently pack everything down in the pan.  I cooked this one at 250 degrees for about an hour.


post #9 of 14

Thanks Austin,

Don't be surprised if you see this again............real soon!

Thanks for the recipe my friendbeercheer.gif

post #10 of 14

Definitely a good job on seasoning that one.  It looks beautiful.


Good luck and good smoking.

post #11 of 14

Yum! Thanks for sharing the recipe with us!

post #12 of 14

Great job Austin, Thanks for sharing the recipe!   bravo.png

post #13 of 14

Thanks it looks great and thanks for the recipe

post #14 of 14

I just have to add one on that cast iron.  Great seasoning job.  I am using a cast iron dutch oven from my other half's grandmother or great grandmother.  We are not sure, cause these things get handed down through generations.  As best we can tell, it is at least 80 years old.  I love every time I cook with it!  Keep up the good work on that pan, and your great grandkids will always remember where it came from.  If they are good kids, they will feel your hands every time they touch it!


Good luck and good smoking.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry › Forums › Smoking Meat (and other things) › Poultry › Chicken and Spanish Rice Casserole