Puerto Rican Style Chicken & Rice

Every Sunday after my children go to bed I sit down and make a meal plan for the upcoming week.  Sometimes it’s very detailed, sometimes not.  But I find that if I at least have some type of idea on what I want to cook during the week, my grocery shopping and time in the kitchen goes much smoother.  I love one pan meals or casseroles!  They are comforting, easy to prepare and usually serve our large family well.  I am so excited to share this really tasty One Pan Puerto Rican Style Chicken & Rice with you all, because I think you will love it just as much as my family does.

First I start with a Reynolds Oven Bag.  That’s right!  Reynolds Oven Bags aren’t just for turkey – you can prepare your main or side dish in a Reynolds Oven Bag for really easy prep, incredibly moist and tender meats and of course easy clean-up.

After shaking a bit of flour into the bag to help prevent it from bursting, place your oven bag into a deep casserole dish or roasting pan and start adding your ingredients!

For this Puerto Rican Style Chicken & Rice, I added the ingredients in this order:

First I seasoned the fresh chicken thighs and drumsticks well with Adobo Seasoning.

Then I added the uncooked seasoned Yellow Rice and Sazón seasoning to the Reynolds Oven Bag  along with the freshly chopped onion, red pepper and garlic.

Then I added the drained and rinsed Green Pigeon Peas,

a can of tomato sauce,

and 4 cups of low sodium chicken broth to the bag along with canola oil.

After everything was added to the rice mixture, I lightly and carefully stirred everything together with a plastic spoon.

I then placed the chicken on top of the rice mixture evenly and closed the bag with the appropriate tie making sure to leave enough room for the bag to expand while cooking.

I cut 6 small 1/2 inch slits into the top or the bag to allow steam to escape.  Then I popped my roasting pan into a 350 degree oven to cook for 1 hour.

 After the hour, you can take the roasting pan out of the oven and let it cool for a few minutes before cutting open the top of the bag.

I spooned the hot rice and chicken onto a large serving dish and dinner was ready!

My family absolutely loves this meal and using the Reynolds Oven Bags only makes this dish more delicious and easy to make!  This recipe probably serves 8 generously, but most of our family of 6 had seconds!  There was a tiny bit left over for the lunch the next day for us adults.  It was just as good left over and warmed up as it was right from the oven.

My husband and I love going to the small local Puerto Rican Restaurant 15 minutes from our home, but I am thrilled to be able to make something similar in my own kitchen for my whole family.  Weeknight dinners, Sunday dinners, you name it…if you like Chicken & Rice, I am sure you and your family will love this delicious version!  Enjoy!

Looking for more great Reynolds Oven Bag Meals?  Head over to Reynolds Kitchen to check out more delicious recipes like Italian Sausage and Mushroom Risotto!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

*Linking up at: Living Well Spending Less, Miz Helen’s Country Cottage, Skip To My Lou, Baking in Pyjamas , Feeding Big