Bring a touch of exoticism to your plate with this Paella inspired Spanish Rice Casserole. Much easier to make – and to eat – than the dish that inspired it, it is chockful of bold, exotic flavors, as well as loads of meat and veggies to keep you satisfied for a very long time!

Bring a touch of exoticism to your plate with this Paella inspired Spanish Rice Casserole. Much easier to make - and to eat - than the dish that inspired it, it is shockful of bold, exotic flavors, as well as loads of meat and veggies to keep you satisfied for a very long time!

I know, I know… this is not an authentic Spanish dish… not even close! Still, it was paella that inspired it, so I figured it was kinda, sorta, wannabe Spanish. And, plus, I had no idea what to call it. Sometimes, it’s easier to come up with a recipe than to come up with a name for it! I mean, what do you call a paella inspired rice dish with a Spanish flair? 

Bah! I guess in the end, it’s not that important. What really really counts is that it tastes crazy good, and that it fills your body up with awesome nourishment!

If you’re a fan of paella but like me, don’t care much for shells and other inedible items in your plate, if you’re not a fan of “mushy” rice, then by all means, give this rice casserole a go.

I think you will be thoroughly delighted. 

Sausage and chicken cooking in a stainless steel saute pan

Your first course of action should be to cook your favorite kind of long grain rice according to the directions on the package, then set it aside so it has a chance to cool while you work on the rest of the dish.

Heat a few tablespoons of olive oil in a large saute pan set over medium heat heat; once hot, add the pieces of chicken and sausage and cook until brown on all sides and the meat is fully cooked, about 10 minutes total.

Note that I used merguez sausage cuz that’s what I felt like eating that day, but if you wanted to keep this more “in-line” with the paella and Spanish theme, feel free to use chorizo, instead! 

Onions, mushrooms and jalapeno peppers cooking in a stainless steel saute pan

Now remove the cooked meat to a plate, then add the sliced onion, garlic, mushrooms and jalapeno peppers to the pan; cook until slightly softened and fragrant, about 3 minutes.

Of course, if you’re not a fan of heat, feel free to leave those jalapeno peppers out, or to use less, or to remove their seeds before adding them to the pan. But really, they don’t add much heat at all, me finds. Just a very subtle little kick. 

Wine being poured over onions, mushrooms and jalapeno peppers cooking in a stainless steel saute pan

Add the spices and white wine (or chicken broth) and deglaze the pan real well, then continue cooking until the veggies are done to your liking, about 3 more minutes.

Deglaze is just a fancy term to say scrape the bottom of the pan real well until all the bits and pieces have detached and mixed with the hot liquid. 

Meat and veggies cooking in a stainless steel saute pan

Now return the cooked meat to the pan, along with the raw shrimp and sugar snap peas. Continue cooking for a few minutes until the shrimp turns opaque,

Yeah, I know… sugar snap peas aren’t exactly Spanish-like at all! I just happened to have some in the fridge and felt like throwing them in. I thought they would add a nice refreshing crunch, and a bit of color, too! 

Rice is being added to a pan containing meat and veggies

Now time to throw in the cooked rice…

Spanish Rice Casserole in a saute pan

…and give this whole thing a good but delicate stir, until the ingredients are well distributed.

Tomatoes and cilantro are being added to Spanish Rice Casserole in a saute pan

Remove the pan from the heat source and stir in a diced tomato and a generous handful of chopped cilantro.

If cilantro is not your thing (it IS an acquired taste, really!) feel free to sub parsley.

Spanish Rice Casserole in a saute pan

Serve your rice casserole immediately with a little bit of sour cream and a few wedges of lime, garnished with a few more slices of jalapeno peppers, if you are so inclined.

Spanish Rice Casserole by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

How do you say Bon Appétit in Spanish?

Spanish Rice Casserole by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Spanish Rice Casserole by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com
Print Recipe Rate this Recipe
5 from 3 votes

Paella inspired Spanish Rice Casserole

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Bring a touch of exoticism to your plate with this Paella inspired Spanish Rice Casserole. Much easier to make - and to eat - than the dish that inspired it, it is shockful of bold, exotic flavors, as well as loads of meat and veggies to keep you satisfied for a very long time!
Servings: 6

Ingredients

  • 1-1/2 cups uncooked long grain rice
  • 1 large boneless skinless chicken breast, cut into bite-size pieces
  • 6 merguez sausages, cut into bite-size pieces
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 8-10 button mushrooms, sliced
  • 2 jalapeno peppers, sliced
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/2 cup dry white wine
  • 12 large shrimp, cleaned and deveined
  • 20-24 sugar snap peas, ends trimmed
  • 1 large tomato, diced
  • 1/4 cup chopped cilantro

Instructions

  • Cook the rice according to the directions on the package then set aside.
  • Heat the olive oil in a large saute pan set over medium heat heat; once hot, add the pieces of chicken and sausage and cook until brown on all sides and the meat is fully cooked, about 10 minutes total.
  • Remove the cooked meat to a plate, then add the onion, garlic, mushrooms and jalapeno peppers to the pan; cook until slightly softened and fragrant, about 3 minutes.
  • Add the spices and white wine and deglaze the pan real well, then continue cooking until the veggies are done to your liking, about 3 more minutes.
  • Return the cooked meat to the pan, along with the raw shrimp and sugar snap peas. Continue cooking for a few minutes until the shrimp turns opaque, then add the rice and toss real well until the ingredients are well distributed.
  • Remove from heat and stir in tomatoes and cilantro.
  • Serve immediately with a little bit of sour cream and a few wedges of lime, garnished with a few more slices of jalapeno peppers, if you are so inclined.

Nutrition

Calories: 457kcal, Carbohydrates: 41g, Protein: 24g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 100mg, Sodium: 752mg, Potassium: 505mg, Fiber: 1g, Sugar: 1g, Vitamin A: 225IU, Vitamin C: 11.9mg, Calcium: 49mg, Iron: 1.9mg
Course: Main Course
Cuisine: Spanish
Author: Sonia! The Healthy Foodie

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!