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Delightful Easy Paella-Inspired Rice Casserole Recipe

Easy Paella-Inspired Rice Casserole

This flavorful dish combines the essence of traditional paella with the simplicity of a casserole. It's perfect for busy weekdays or a cozy weekend dinner!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

For the Rice Casserole
  • 1 cup Arborio rice This creamy rice is perfect for absorbing flavors.
  • 2 cups chicken broth Use low-sodium for a healthier option.
  • 1 cup diced tomatoes Fresh or canned, they add a lovely acidity.
  • 1 cup cooked chicken Shredded for easy mixing.
  • 1 cup cooked shrimp Peeled and deveined for convenience.
  • 1/2 cup frozen peas They add a pop of color and sweetness.
  • 1/2 cup bell peppers Any color works, but red is sweetest.
  • 1 small onion Diced for that wonderful base flavor.
  • 2 cloves garlic Minced for an aromatic touch.
  • 1 teaspoon smoked paprika This gives the dish its signature smoky flavor.
  • 1/2 teaspoon saffron threads Optional for a touch of luxury and color.
  • to taste salt and pepper Always adjust to your preference!
  • 2 tablespoons olive oil For sautéing and flavor.
For Garnish
  • 1 tablespoon fresh parsley Chopped for garnish, adding a fresh finish.

Equipment

  • Large Oven-Safe Skillet

Method
 

  1. Step 1: Preheat the oven to 375°F (190°C).
  2. Step 2: In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
  3. Step 3: Stir in the bell peppers and cook for an additional 2-3 minutes.
  4. Step 4: Add the Arborio rice, smoked paprika, and saffron (if using) to the skillet. Stir to combine and toast the rice for about 2 minutes.
  5. Step 5: Pour in the chicken broth and diced tomatoes. Bring to a simmer, then season with salt and pepper.
  6. Step 6: Stir in the shredded chicken, cooked shrimp, and frozen peas.
  7. Step 7: Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 30-35 minutes or until the rice is tender and the liquid has been absorbed.
  8. Step 8: Remove from the oven and let it sit for 5 minutes before serving.
  9. Step 9: Garnish with chopped fresh parsley and serve warm.

Notes

This casserole is great for leftovers! Store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to a month.