Chicken Rice Cabbage For The Frugal And Time Crunched Fol Food
CHICKEN, RICE & CABBAGE FOR THE FRUGAL AND TIME CRUNCHED FOL
I feed a family of 5, and often have the company of two more...it is important we eat well on a budget, and in some sort of realistic schedule so the kids can do their homework. My recipes for the weeknights tend to take less than an hour from start to finish...my preference is about 40 minutes. This recipe easily comes within that time. I have made these so many times, I don't need a recipe and you can tailor it to your tastes. Exact measurements suck if you don't bake. I cook so I do with what I have. (LOL) If I talk about stock, I am using (Tone's) chicken or beef base mixed with water. It is inexpensive, lasts in the fridge and makes meals really taste homemade. Far less expensive than stock or bullion...and easy to mix with water for what you need. This recipe, I made a lot when I was really broke. I was pregnant and needed to eat plenty of veggies. I never thought to make it, but my family loves it! Don't stress about the recipe. If you don't like carrots, or want less cabbage, fine. The bigger deal is to put in the veggies you like with the rice and proper liquid. It is comforting, 1 dish, fairly quick for a very homemade type meal...and inexpensive!
Provided by Tinks599
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place a little oil in a fryer pan or something similar. Season and fry your chicken. Once you flip it to the other side, place 1 cup of water or broth in pan, steam/poach the chicken with the lid on. It will come out tender and juicy.
- While the chicken is cooking, dice your onions.
- Slice the cabbage in half, then cut each half into thin strips.
- Remove the chicken from the pan when done, cut. I used kitchen shears and tongs. Then I can effectively cut a plate of chicken while it is hot and save my fingers. Reserve the liquid from the chicken a measuring cup.
- Add a small bit more oil to the pan, enough to get the onions sizzling. Saute until translucent. They will get a lot of flavor from the chicken renderings!
- Add the cabbage. Mix in well, and let the cabbage cook down a bit. Adding a touch of salt will help the cabbage wilt.
- Add back in, the chicken.
- Add the julienne carrots and dry rice.
- Add the full 4 1/2 cups of water or chicken broth. Mix well and tap or pat everything down flat with your spoon.
- Season appropriately with salt and pepper (if needed). You'll need more if you don't use chicken stock -- less if you do.
- Place the lid on top and cook until the rice is done. Usually about 16-20 minutes on medium or medium low heat.
Nutrition Facts : Calories 430.8, Fat 12.1, SaturatedFat 1.9, Cholesterol 30.9, Sodium 75.6, Carbohydrate 63.7, Fiber 5.2, Sugar 7.1, Protein 16.9
CHICKEN AND RICE
Crunched for time? Consider this fast-to-fix chicken and rice bake from Doris Barb of El Dorado, Kansas. After popping it in the oven, you can toss together a salad and have dinner on the table in no time.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 358 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1080mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.
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