Chicken Vegetable And Rice Medley Food

CHICKEN, VEGETABLE AND RICE MEDLEY

Steps:

• In small bowl, mix paprika, all-purpose seasoning and red pepper; set aside.
• In 12-inch skillet, heat oil and butter over high heat until butter is melted. Add chicken and half of the paprika mixture; cook and stir over high heat until chicken is white. Remove chicken from skillet; set aside.
• Add bell peppers and onion to skillet; cook and stir 1 minute. Stir in mushrooms, tomatoes and remaining paprika mixture; cook and stir 1 minute. Stir in chicken, uncooked rice and seasoning mixes (from Chicken Helper boxes) and broth. Heat to boiling; reduce heat to low. Cover; cook 15 to 20 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.

RICE VEGETABLE MEDLEY

Steps:

• In a large saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.

EASY VEGETABLE RICE MEDLEY

Steps:

• Heat oil in a skillet.
• Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
• Add broth; bring to a boil.
• Stir in rice and peas; cover.
• Simmer 5 minutes.
• Remove from heat.
• Let stand 5 minutes before serving.
• ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.

30-MINUTE CHICKEN, VEGETABLES AND RICE

Steps:

• Heat oil in large skillet on medium heat.
• Add shallots and garlic, cook until soft; about 1 to 2 minutes.
• Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
• Add vegetables; cook; about 5 minutes, or until veggies are tender.
• note: i always use different vegetables.
• Stir in broth; bring to boil.
• Stir in rice and dressing; cover, reduce heat to low.
• Cook 10 minutes or until liquid is absorbed and chicken is cooked through.

CHICKEN GARDEN MEDLEY

Steps:

• In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

CREAMY CHICKEN-VEGETABLE RICE MEDLEY

Steps:

• Cook and stir chicken in skillet on medium heat 8 to 10 min. or until done. Stir in broth; cook 2 to 3 min. or until heated through.
• Add Neufchatel; cook 2 to 3 min. or until melted, stirring frequently. Add vegetables; stir gently.
• Let stand, covered, 5 min. Serve over rice.

10-MINUTE VEGETABLE & RICE MEDLEY

Steps:

• Combine broth, zucchini, water and dill in medium saucepan. Bring to boil on medium-high heat.
• Stir in rice; cover. Remove from heat. Let stand 5 min.
• Add tomatoes and cheese. Stir gently until well blended.

WILD RICE MEDLEY

Steps:

• In medium saucepan, melt butter over medium-high heat.
• Add shallot; cook stirring occasionally until shallot wilts, about 2 to 3 minutes.
• Add rice mix, water, wine and thyme; bring to a boil.
• Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
• Stir in water chestnuts, vegetable medley, and red bell pepper; cook stirring occasionally until heated through, about 2 to 3 minutes.
• Place in serving bowl and garnish with parsley.

CHICKEN AND VEGETABLE MEDLEY BAKED RICE

Steps:

• Preheat the oven to 200 degrees C (400 degrees F).
• Cut the chicken meat into cubes and sear over high heat to seal in the juices.
• Mix chicken cubes with the cream of chicken soup, mixed vegetables and thyme.
• Place the cooked rice in a claypot and mix in the chicken mixture.
• Sprinkle the cheese over the rice.
• Bake in preheated oven for 15 minutes, or until the cheese bubbles and browns.
• My mum believes that the claypot can be substituted with an oven-proof pan or with a small baking tin.

VEGETABLE CHICKEN MEDLEY

Steps:

• In a large skillet, saute the onion, red pepper, broccoli, green onions, parsley, garlic, ginger and pepper in oil until vegetables are crisp-tender. Stir in chicken and rice. , In a small bowl, combine cornstarch, pineapple juice and soy sauce until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts.

CHICKEN & RICE MEDLEY

Steps:

• Combine water,soup,and rice in a large pot.
• Add the rest of the ingredients.
• Bring to a boil, stirring constantly.
• Lower heat to a simmer and cover.
• Simmer until all of the liquid is absorbed.