Basic Chicken Rice Food

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CHICKEN AND RICE



Chicken and Rice image

Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!

Provided by R.E. Vincent

Categories     Meat and Poultry Recipes     Chicken

Time 20m

Yield 6

Number Of Ingredients 3

2 cups instant rice
1 (5 ounce) can chicken chunks, drained
1 (10.75 ounce) can condensed cream of chicken soup

Steps:

  • Prepare rice according to package directions.
  • When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 29.4 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 456.1 mg, Sugar 0.3 g

THE BEST CHICKEN AND RICE



The Best Chicken and Rice image

Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons canola oil
4 to 6 bone-in, skin on chicken thighs (about 6 ounces each)
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds
3 stalks celery (about 9 ounces), sliced 1/4-inch thick
2 large shallots (about 4 ounces), finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice
1 cup long-grain rice
4 cups low-sodium chicken stock
1 tablespoon chopped fresh chives

Steps:

  • Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
  • Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
  • Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

BASIC CHICKEN & RICE



Basic Chicken & Rice image

My good friend made this for me once and I used to ask her to make it all the time. Now that I live in a different country, I had to get the recipe and make it myself. It is super easy and super yummy. You can use all of one type of rice if you prefer and whatever chicken parts you prefer. Casserole can be personalized by adding veggies, cheese, different soups... whatever you like!

Provided by tucker.shawn

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup instant brown rice
1 cup instant rice
2 lbs boneless chicken
10 3/4 ounces cream of mushroom soup
10 3/4 ounces cream of chicken soup
1 lb mushroom, sliced
1 1/2 cups chicken broth

Steps:

  • Preheat oven to 350.
  • Layer ingredients in a 13x9 casserole as listed above.
  • Cover casserole tightly with foil.
  • Bake for 1 1/2 hours, removing foil during last 15 minutes to brown chicken.

Nutrition Facts : Calories 420.3, Fat 22.2, SaturatedFat 6.2, Cholesterol 88.2, Sodium 723.2, Carbohydrate 26.9, Fiber 1, Sugar 1.8, Protein 27.2

BASIC CHICKEN AND RICE DINNER FOR CATS



Basic Chicken and Rice Dinner for Cats image

Be sure to add your cat's daily supplements to each meal in the quantities recommended for each on the packages. A good quality vitamin/mineral supplement. A bone meal supplement. This can be either nutritional grade bone meal, finely crushed eggshells or a calcium lactate supplement. 250 to 500 mg. of taurine per day. Many owners will also provide oat grass or wheat grass plants for their cats to chew on. (Check to make sure that the grass you select is not toxic to cats. Several are.) Preparation and cooking times are approximate.

Provided by NoeleenCleary

Categories     < 4 Hours

Time 1h5m

Yield 6 cups, approximately

Number Of Ingredients 6

2 lbs chicken livers, cooked, chopped bite-size
3 cups rice, cooked. Cooked oatmeal can be substituted
2 hard-boiled eggs, chopped bite-size
1/2 cup chopped vegetables, cooked and pureed
1 tablespoon fish, oil. salmon oil can be substituted
1 teaspoon vitamin E, oil

Steps:

  • Place chicken livers in a large pot. Cover with water.
  • Bring to boil. Reduce heat. Cover and simmer for 30 minutes or until livers are cooked through.
  • Drain, rinse and cool completely. Cut into bite-sized pieces.
  • Return to pot. Add prepared rice or oatmeal, eggs, vegetables, salmon or fish oil and Vitamin E oil.
  • Stir well to combine.
  • Divide into serving-size portions. This should stay good in the refrigerator for 3 days. Freeze any portion that will not be used within that time.

Nutrition Facts : Calories 552.8, Fat 9.7, SaturatedFat 3.1, Cholesterol 593.9, Sodium 129.3, Carbohydrate 77.5, Fiber 1.4, Sugar 0.2, Protein 34.2

BASIC CHICKEN AND RICE SOUP



Basic Chicken and Rice Soup image

A no-frills, delicious soup that I am often asked to make. You can substitute noodles for the rice, but rice is our preference.

Provided by sherryb76

Categories     Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 broiler-fryer chickens or 3 chicken breasts
1 teaspoon poultry seasoning
1/4 cup butter
1 tablespoon dried celery flakes
10 1/2 ounces cream of chicken soup
1 tablespoon salt
black pepper, until floats on top
1 dash cayenne pepper
1 small onion
1/2 bell pepper
1 cup raw rice

Steps:

  • Boil chicken with poultry seasoning, butter, celery flakes, chicken soup, salt, and black and cayenne peppers.
  • Reserve broth and debone and chop chicken into pieces.
  • Add chicken back to broth along with onion, bell pepper, and rice.
  • Cook covered until rice is done, approximately 20-30 minutes.

Nutrition Facts : Calories 563.4, Fat 33.8, SaturatedFat 12.3, Cholesterol 139.3, Sodium 1652.4, Carbohydrate 30.6, Fiber 1.2, Sugar 1, Protein 32.1

5-INGREDIENT CHICKEN & RICE



5-Ingredient Chicken & Rice image

I think this chicken and rice recipe is a favorite to my family because of the onion soup mix that is sprinkled on top. It gives the dinner a little 'zing'. Much different than the other chicken and rice dinners I've made. Even better because it's so simple to make.

Provided by jen k

Categories     One Dish Meal

Time 2h10m

Yield 1 casserole dinner, 4-6 serving(s)

Number Of Ingredients 5

1 can cream of chicken soup
1 can water
1 cup of uncooked instant rice
10 pieces chicken (or less)
1 envelope onion soup mix

Steps:

  • Preheat oven to 350.
  • Mix soup, water add rice in a large baking pan.
  • Arrange chicken over rice and soup mixture.
  • Sprinkle with onion soup mix.
  • Cover tightly with foil and bake for 2 hours.

Nutrition Facts : Calories 724.9, Fat 42.3, SaturatedFat 12.1, Cholesterol 193.6, Sodium 1498.3, Carbohydrate 31.4, Fiber 1.1, Sugar 0.9, Protein 50.9

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