ONE POT CHICKEN AND YELLOW RICE
Take the stress out of dinner prep with this fast and fresh recipe for One Pot Chicken and Yellow Rice the whole family will love.
Provided by Kelly Senyei
Time 50m
Number Of Ingredients 12
Steps:
- Add the olive oil to a large heavy-bottomed stockpot or Dutch oven set over medium-low heat.
- Add the onions and carrots and cook, stirring, until the vegetables are softened, 5 to 7 minutes.
- Add the garlic and cook, stirring, until fragrant, about 2 minutes.
- Add the chicken thighs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken thighs are no longer pink, about 7 minutes.
- Stir in the turmeric powder, paprika and oregano.
- Add the olives, peas, rice, and stock and stir to combine.
- Increase the heat to medium-high to bring the mixture to a boil. Cover the pot then reduce it to a simmer and cook, undisturbed, until the rice is cooked through, about 30 minutes.
- Uncover the pot, stir and serve.
Nutrition Facts : Calories 520 kcal, Carbohydrate 65 g, Protein 31 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 110 mg, Sodium 588 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
ONE-POT SPANISH CHICKEN AND YELLOW RICE
An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!
Provided by Kel Kel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
- Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g
ONE-POT YELLOW RICE
One-Pot Yellow Rice
Yield 6 to 8
Number Of Ingredients 18
Steps:
- Packed with select spices, zesty citrus, and fresh herbs, our One-Pot Yellow Rice is made with pantry ingredients like black beans, diced tomatoes and Thai Jasmine Rice. Step 1
- In bowl, toss together chicken, 2 tsp salt and 2 tsp pepper and half of green onions. Step 2
- Heat oil in large saucepan set over medium heat; cook chicken for 10 to 15 minutes or until starting to brown. Transfer to bowl using slotted spoon. Step 3
- Add tomatoes, diced onion, garlic, turmeric, cumin and remaining green onions, reserving 1 tablespoon for garnish to saucepan; cook for 3 to 5 minutes or until vegetables are slightly softened. Step 4
- Add water, rice, bouillon cube, lemon juice, and remaining salt and pepper to saucepan; bring to boil. Reduce heat to low; cover and cook for 15 to 20 minutes or until most of the liquid is absorbed. Stir in reserved chicken, beans, spinach and 1 tbsp cilantro; cook for 3 to 5 minutes or until spinach is wilted. Step 5
- Remove from heat. Garnish with remaining cilantro and green onions. Serve with lemon wedges. Recipe Tips Substitute thinly sliced kale for spinach if desired. Add frozen peas in the last 5 minutes of cooking time for rice if desired.
ONE-POT YELLOW RICE RECIPE WITH MARINATED CHICKPEAS
This delicious one pot yellow rice recipe is a protein packed vegetarian dish that is made with basmati rice, ghee, chickpeas, cauliflower, spinach, and other healthy ingredients.
Provided by Linley Hanson
Categories Dinner
Time 50m
Number Of Ingredients 24
Steps:
- Add all of the ingredients for the marinated garbanzo beans to a large bowl. Toss ingredients together until the garbanzo beans are covered in spices. Place the garbanzo beans into the microwave for 1 minute on high and then let them sit for 15 minutes.
- When the garbanzo beans are ready, heat a large Dutch oven over medium/high heat. Add 2 tablespoons ghee.
- When the ghee is melted and fragrant add the onion to the dutch oven and sauté for 2-3 minutes. Add the garlic, toss, and sauté for an additional 1 minutes.
- Add the basmati rice, turmeric, curry powder, salt, coriander, and ginger to the dutch oven. Toss the ingredients together and toast the rice for 4-5 minutes.
- Next, add the cauliflower and garbanzo beans (+ the marinade) to the Dutch oven and toss so that all the ingredients are coated in ghee and spices.
- Add the broth to the Dutch oven. Be sure all of the ingredients are submerged in broth.
- Bring the broth to a boil and then turn the heat to medium/low and cover the Dutch oven.
- Let the Dutch oven simmer over medium/low heat for 15-20 minutes.
- All of the liquid should absorb after 15-20 minutes.
- Add the spinach to the pot, toss with the rice, and cover the dutch oven for 2 minutes until the spinach has wilted.
- Remove the dutch oven from the heat and top with parsley, mint, feta, and pine nuts.
- Enjoy on its own or serve with naan bread.
Nutrition Facts : ServingSize 1/4, Calories 436 calories, Sugar 5, Sodium 1692, Fat 18, Carbohydrate 59, Fiber 14, Protein 14
ONE-POT YELLOW RICE
With chicken, beans and spinach, this hearty one-pot Yellow Rice recipe is perfect for busy weeknight dinners. Try it with aromatic Jasmine Rice.
Provided by Carolina® Rice
Time 1h20m
Yield 6 to 8
Number Of Ingredients 18
Steps:
- Step 1
- In bowl, toss together chicken, 2 tsp salt and 2 tsp pepper and half of green onions. Step 2
- Heat oil in large saucepan set over medium heat; cook chicken for 10 to 15 minutes or until starting to brown. Transfer to bowl using slotted spoon. Step 3
- Add tomatoes, diced onion, garlic, turmeric, cumin and remaining green onions, reserving 1 tablespoon for garnish to saucepan; cook for 3 to 5 minutes or until vegetables are slightly softened. Step 4
- Add water, rice, bouillon cube, lemon juice, and remaining salt and pepper to saucepan; bring to boil. Reduce heat to low; cover and cook for 15 to 20 minutes or until most of the liquid is absorbed. Stir in reserved chicken, beans, spinach and 1 tbsp cilantro; cook for 3 to 5 minutes or until spinach is wilted. Step 5
- Remove from heat. Garnish with remaining cilantro and green onions. Serve with lemon wedges. Recipe Tips Substitute thinly sliced kale for spinach if desired. Add frozen peas in the last 5 minutes of cooking time for rice if desired.
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