Chicken Flavored Rice Food

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NEVER-FAIL CHICKEN-FLAVOR WHITE RICE



Never-Fail Chicken-Flavor White Rice image

This will produce perfect rice every time, just make certain to use only converted white rice, I use Uncle Ben's for this.

Provided by Kittencalrecipezazz

Categories     Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 tablespoons butter or 3 tablespoons margarine
1 small onion
1 tablespoon minced garlic (optional or to taste)
salt and black pepper
1/4 teaspoon dried thyme
2 cups converted white rice
3 cups chicken broth

Steps:

  • Melt butter or margarine in a saucepan with a tight-fitting lid.
  • Saute the onion and garlic with thyme until soft (about 3-4 minutes).
  • Add in rice and stir with wooden spoon for 5 minutes to coat in the butter.
  • Slowly add in chicken broth and bring to a boil, reduce heat and season with black pepper; cover tightly and simmer on top of the stove for about 15-17 minutes, or until the rice is tender.
  • Season with salt.

CHICKEN FLAVORED RICE



Chicken Flavored Rice image

Make and share this Chicken Flavored Rice recipe from Food.com.

Provided by bmcnichol

Categories     Long Grain Rice

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup long grain white rice
1 cup angel hair pasta, broken into small pieces
4 tablespoons butter
5 cups water
5 teaspoons chicken bouillon powder (I use knorr)
2 teaspoons dried parsley flakes
1 tablespoon onion powder
1 teaspoon garlic powder

Steps:

  • Melt butter over medium heat
  • Add rice and pasta.
  • Stir constantly to make sure the rice and pasta don't burn.
  • Cook until the pasta is light brown.
  • Add water and spices and stir well.
  • Turn heat to high and bring to a boil.
  • Turn heat to low and cover pan.
  • Cook 15 minutes or until all the water is absorbed.

15 MINUTE CHICKEN AND RICE DINNER



15 Minute Chicken and Rice Dinner image

15 Minute Chicken and Rice Dinner

Provided by Minute® Rice

Time 15m

Yield 4

Number Of Ingredients 9

1 tbsp canola oil
4 small boneless, skinless chicken breasts
1 can (10.75 oz) condensed cream of chicken soup
1/2 cup chicken broth
1/2 cup water
2 cups Minute® White Rice
1 tsp garlic powder
1 tsp onion powder
chopped parsley (optional)

Steps:

  • If you have 15 minutes to spare, you can make this perfectly creamy and delicious chicken and rice dinner tonight! This flavor-packed recipe couldn't be simpler or more satisfying. Step 1
  • Heat oil in a large, nonstick skillet on medium-high heat. Step 2
  • Add chicken and cover. Cook for 4 minutes on each side, or until lightly browned. Remove chicken from skillet and set aside. Step 3
  • Add soup, chicken broth and water to skillet. Stir to combine and bring to a boil. Step 4
  • Stir in rice, garlic powder and onion powder. Top with chicken; cover. Step 5
  • Cook on low heat for 5 minutes, or until chicken is cooked through (170º F). Step 6
  • Let sit for 5 minutes, or until liquid is absorbed. Serve sprinkled with chopped parsley, if using.

CHICKEN BOUILLON RICE



Chicken Bouillon Rice image

The bouillon really adds flavor to plain rice. My husband loves it!

Provided by Jennifer Riggs

Categories     Side Dish     Rice Side Dish Recipes

Time 20m

Yield 8

Number Of Ingredients 3

4 cups water
2 cups uncooked white rice
2 cubes chicken bouillon

Steps:

  • In a saucepan bring water to a boil. Add rice and bouillon and stir. Reduce heat, cover and simmer for 20 minutes. Mix well before serving.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 39.4 g, Cholesterol 0.2 mg, Fat 0.4 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 289.4 mg, Sugar 0.1 g

CHICKEN BOUILLON RICE



Chicken Bouillon Rice image

Great rice to serve underneath your favorite chicken recipe especially if you serve a sauce over top. Looks great too!

Provided by Areinard

Categories     White Rice

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5

1 chicken bouillon cube
2 cups water
1 tablespoon butter
1 cup white rice
salt, to taste

Steps:

  • Crumble chicken bouillon cube into water and microwave for 2 minutes, or until mostly dissolved.
  • Pour into pot and add butter and rice.
  • Bring to a boil, stirring occasionally.
  • Cover and let simmer for 20 minutes.
  • Fluff rice and salt to taste, if desired.

Nutrition Facts : Calories 199.2, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.8, Sodium 270.9, Carbohydrate 38, Fiber 1.3, Sugar 0.2, Protein 3.4

CHICKEN FLAVORED RICE MIX



Chicken Flavored Rice Mix image

This recipe is a perfect make ahead mix which can be stored for later. Giving them for gifts is also very easy; just put in a pretty container with addition instructions.-Pueblo County Extension Office, Bea Karnes, Pueblo, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 10

1 cup uncooked long-grain rice
1 tablespoon chicken bouillon granules
1 tablespoon dried parsley flakes
1 teaspoon dried celery flakes
1 teaspoon dried minced onion
1 teaspoon sugar or sugar substitute equivalent to1 teaspoon sugar
1/2 teaspoon salt
ADDITIONAL INGREDIENTS:
2 cups water
2 tablespoons butter

Steps:

  • Combine all ingredients. Store in small plastic bag or container. For gift-giving, package in a pretty container and decorate with colorful ribbons or bows. Be sure to attach preparation instructions. Yield: 3 cups., To prepare: In a saucepan, combine rice mix with 2 cups water and 2 tablespoons butter. Cover and bring to a boil, reduce heat and simmer 15 minutes or until rice is tender.

Nutrition Facts : Calories 153 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 657mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

CHICKEN FLAVORED RICE MIX



Chicken Flavored Rice Mix image

Once you do the prep, divide into 3 airtight containers, for here it is only 20 mins to the table whenever you need it. I have three seasoned rice mix recipes see which one you like best. Look for the other two Onion Flavored and Curry Flavored Rice Mix.

Provided by Charlotte J

Categories     Rice

Time 30m

Yield 4 cups, 24 serving(s)

Number Of Ingredients 8

4 cups uncooked rice
4 tablespoons instant chicken bouillon
1 teaspoon salt
1/2 teaspoon instant minced onion
2 teaspoons dried thyme
4 tablespoons dried parsley
1/4 teaspoon pepper
1 tablespoon sugar

Steps:

  • Combine all ingredients and mix until evenly distributed.
  • Store in a cool dry place.
  • Use within 6 months.
  • Cooking directions: for 8 (1/2cup) servings.
  • Boil 3 cups water in a covered pan.
  • Add 1 1/3 cups of rice mix; stir.
  • Cover and simmer for 20 minutes or until liquid is absorbed.

CHICKEN FLAVORED RICE MIX



Chicken Flavored Rice Mix image

Make and share this Chicken Flavored Rice Mix recipe from Food.com.

Provided by Charlotte J

Categories     Long Grain Rice

Time 5m

Yield 3 cups

Number Of Ingredients 7

1 cup uncooked long-grain rice
1 tablespoon instant chicken bouillon
1 tablespoon parsley flakes
1 teaspoon dried celery flakes
1 teaspoon instant minced onion
1 teaspoon sugar
1/2 teaspoon salt

Steps:

  • Combine all ingredients in an airtight container.
  • Instruction label should read:
  • In a saucepan combine the rice mix with 2 cups water and 2 tablespoons butter.
  • Cover and bring to a boil.
  • Reduce heat and simmer for 15 minutes or until rice is tender.

Nutrition Facts : Calories 233.3, Fat 0.4, SaturatedFat 0.1, Sodium 423.3, Carbohydrate 51.3, Fiber 1, Sugar 1.6, Protein 4.5

CHICKEN RICE-A-RONI®



Chicken Rice-A-Roni® image

Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!

Provided by Chef John

Categories     Rice Main Dishes

Time 3h

Yield 4

Number Of Ingredients 23

1 (3 1/2) pound whole chicken
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
½ medium yellow onion, roughly chopped
1 large bay leaf
1 tablespoon kosher salt
3 quarts water
2 tablespoons olive oil
2 tablespoons butter
½ medium yellow onion, diced
⅓ cup diced red bell pepper
2 teaspoons kosher salt
1 cup broken uncooked spaghetti (2-inch pieces)
1 ½ cups basmati rice
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon saffron threads, crushed
1 pinch cayenne pepper
½ cup garbanzo beans, drained and rinsed
⅓ cup frozen green peas, thawed and drained
2 tablespoons chopped fresh parsley, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
  • Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
  • Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
  • Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
  • Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
  • Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
  • Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
  • Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg

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