OVEN BAKED CHICKEN AND RICE
Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!
Provided by Nagi@RecipeTinEats
Categories Dinner
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat oven to 180°C/350°F.
- Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
- Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
- Remove baking dish from the oven. Add rice then mix.
- Place chicken on rice. Then pour chicken broth and water around the chicken.
- Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
- Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!
Nutrition Facts : ServingSize 318 g, Calories 574 kcal, Carbohydrate 47 g, Protein 28 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 766 mg, Fiber 1 g, Sugar 1 g
EASY CHICKEN AND RICE
This is very easy to make, with ingredients that you might usually have on hand. It gets its flavor from dry soup mix. Try it with some fresh, steamed vegetables.
Provided by Karen
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the shortening in a large skillet over medium high heat. Saute the chicken sections in the shortening for 2 minutes per side, or until browned. Remove chicken and set aside.
- Add the rice and green bell pepper, if desired, and saute for 3 minutes, or until slightly browned. Add the soup mix and water and stir together well. Bring this to a boil, then add the chicken, reduce heat to low and simmer for 45 minutes.
Nutrition Facts : Calories 864.2 calories, Carbohydrate 16.3 g, Cholesterol 255.5 mg, Fat 57.9 g, Fiber 0.9 g, Protein 65.1 g, SaturatedFat 16.3 g, Sodium 271.6 mg, Sugar 0.7 g
EASY CHICKEN WITH RICE
You can make a big deal out of chicken with rice -- at its zenith, it becomes paella -- but it is a dish that takes well to short cuts. And even at its simplest, it's a crowd-pleaser. For fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. To reduce greasiness, I remove the skin from the chicken before cooking it. (In a moist dish like this one, the skin is not especially appetizing anyway.) You can easily vary this dish by using any stock instead of water; by substituting another grain, like pearled barley, for the rice; by sautéing or roasting the chicken separately and combining it with the rice at the last minute; by adding sausage or shellfish, like shrimp, along with the chicken, or, most excitingly, by adding strips of red pepper, pitted olives, capers, chopped tomatoes or shelled peas to the initial onion mix.
Provided by Mark Bittman
Categories dinner, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Set 3 cups of water to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Remove skin from chicken.
- Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water. Turn heat to medium-low, and cover.
- Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 30 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 8 grams, Sodium 578 milligrams, Sugar 1 gram, TransFat 0 grams
EASY CHICKEN AND RICE
Progresso® chicken broth provides a simple addition to this chicken and rice recipe made using vegetables - a delightful dinner ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Cook rice in water as directed on package.
- Meanwhile, in deep 12-inch skillet, heat oil over medium-high heat. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.
- Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.
Nutrition Facts : Calories 360, Carbohydrate 35 g, Cholesterol 55 mg, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 5 g, TransFat 0 g
SUPER QUICK CHICKEN FRIED RICE
After my first child was born, I needed meals that were satisfying and fast. This fried rice is now part of our regular dinner rotation. - Alicia Gower, Auburn, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.
Nutrition Facts : Calories 548 calories, Fat 25g fat (5g saturated fat), Cholesterol 163mg cholesterol, Sodium 934mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 3g fiber), Protein 38g protein.
QUICK AND EASY CHICKEN AND RICE CASSEROLE
This takes no time to prepare, I have tryed this using different flavor soups, I find that cream of chicken and celery are the best, or use 2 cans cream of chicken, I also like to add the garlic powder and also a pinch of cayenne pepper to the soup mixture :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Grease a medium-size casserole dish.
- Mix the first 6 ingredients in a bowl.
- Add the uncooked rice to the soup mixture; mix until combined.
- Transfer the soup/rice mixture to the casserole then spread out in the dish.
- Place the chicken on top of the mixture.
- Sprinkle with the dry onion soup.
- Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
- Allow to stand for 10 mins before serving.
- Delicious!
Nutrition Facts : Calories 736, Fat 32.9, SaturatedFat 9.3, Cholesterol 166.8, Sodium 2240, Carbohydrate 49.9, Fiber 1.7, Sugar 2.7, Protein 54.7
EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE
This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!
Provided by J. Saunders
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
- Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g
EASY CHICKEN AND RICE RECIPE
Discover a whole new family favorite with our Easy Chicken and Rice Recipe. Our Easy Chicken and Rice Recipe includes cheddar, peppers and tomatoes.
Provided by My Food and Family
Categories Chicken
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.
- Stir in rice, broth and peppers. Bring to boil; cover. Simmer on low heat 5 min. or until chicken is done and rice is tender. Let stand, covered, 5 min. or until liquid is absorbed.
- Add tomatoes, cheese and onions; mix lightly.
Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 33 g
EASY CAJUN CHICKEN AND RICE RECIPE
Easy cajun chicken and rice recipe.
Provided by kevinandamanda.com
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Combine rice, water (or broth) and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Remove from heat and set aside when done. Keep covered.
- Cut the chicken into bite-sized pieces, about 1-inch cubes. Season generously with cajun seasoning. Add one tablespoon of the olive oil to a large pot or dutch oven over medium-high heat. When the oil is very hot, add the chicken in a single layer. Brown on one side, about 2-3 minutes, then flip and brown on the other side. Remove chicken to a plate and set aside.
- Add the remaining olive oil to the pan, increase heat to high, and when the oil is hot, carefully add the onions and bell peppers. Add more seasoning and cook, stirring occasionally, until the vegetables are softened and browned.
- Add the tomatoes to the onions and bell peppers, then add the chicken back in, along with any juices that may have collected on the plate. Add the cooked rice and stir until well combined. Add the cheese if desired and stir well to combine
Nutrition Facts : Calories 538 calories, Sugar 6.4 g, Sodium 1286.5 mg, Fat 20.3 g, SaturatedFat 7.1 g, TransFat 0.3 g, Carbohydrate 49.3 g, Fiber 4.2 g, Protein 37.5 g, Cholesterol 113.2 mg
CHEESY CHICKEN AND RICE RECIPE
Cheesy Chicken and Rice is our go-to weeknight dinner, something the entire family loves! This one pot casserole is filled with chicken breast, rice, broccoli, cauliflower, and velveeta. It's so creamy, cheesy, and easy. Even the kids will love it!
Provided by Becky Hardin
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Season the chicken liberally on both sides with salt and pepper.
- Add butter to a large (12 inch) skillet over medium high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.
- Remove the chicken and place on a foil tented plate to keep warm.
- Add the soup, chicken broth, paprika, and pepper to the skillet. Stir to combine.
- Stir in the rice, broccoli, and cauliflower. Add the velveeta cheese, stirring to melt.
- Once Velveeta is melted, return the chicken to the skillet and nestle in the rice. Cover and cook for 5 minutes or until internal temp on the chicken reaches 165F.
- Serve and enjoy!
Nutrition Facts : Calories 467 kcal, Carbohydrate 42 g, Protein 35 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 104 mg, Sodium 1469 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EASY CHICKEN FRIED RICE - BETTER THAN TAKEOUT
Steps:
- Melt butter in a large non stick skillet over medium heat.
- Add onions, peas, and carrots and cook until tender.
- Push the vegetables to one side and pour the beaten eggs on the other side. Scramble the eggs until set.
- Mix the eggs and vegetables together.
- Add garlic powder and soy sauce and stir to mix.
- Add the cooked rice and chicken. Mix well.
- You can top it off with green onions and a dash of salt and pepper.
- Enjoy!
Nutrition Facts :
EASY CHICKEN AND WILD RICE CASSEROLE RECIPE
This hearty and delicious chicken casserole is a big hit in our home. Perfect dish to make with leftover rice and cooked chicken/turkey. The best comfort food.
Provided by Angela V
Time 50m
Number Of Ingredients 10
Steps:
- Cook the rice according to direction in the package.
- Preheat oven to 350F.
- In a large skillet melt butter over medium heat and cook the chicken until no longer pink.
- Add celery and onion and saute for 5 minutes or until tender.
- Stir in the sour cream, cream of chicken soup, white wine, and basil, stir.
- Add the cooked rice and chicken and mix well.
- Transfer to an ungrease baking dish.
- Sprinkle with parmessan.
- Bake for 30 minutes, uncovered.
- ENJOY
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
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