CHICKEN SALAD IN TOMATO CUPS
"Garden-fresh tomatoes make this standout recipe hard to beat," notes Judy Robertson of Southington, Connecticut. "It's fast, delicious, economical...and my family loves it!"
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.
Nutrition Facts : Calories 577 calories, Fat 50g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 382mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
TOMATO CHICKEN AND RICE
Make and share this Tomato Chicken and Rice recipe from Food.com.
Provided by Morrison
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Open the tomatoes and strain the juice into a measuring cup. I usually get one cup of juice from two cans.
- In a 3-qt sauce pan partially melt the butter and add the rice. Mix the rice with the butter and saute 3-4 minutes on medium heat, stirring every 45 seconds or so.
- Add the reserved juice from the tomatoes and enough water to equal a total of 3 1/3 cups of liquid (the amount of water is from an Uncle Ben's package, so please check the cooking directions on your rice and adjust accordingly).
- Using medium-high heat add the oil and onions to your favorite skillet, cooking until translucent.
- Add the garlic, tomatoes, and chicken. Sprinkle on the curry powder and add 1/4-1/2 cup of water to the skillet. Cover and cook on medium-low heat for approx 8-10 minutes, stirring frequently to coat the chicken with the liquid.
- Remove the lid from the chicken and allow sauce to reduce as it simmers.
- When rice has about 3-4 minutes of cook time left add it to the skillet and stir all ingredients together. I like to add a little more curry powder and red pepper flakes at this stage also.
- When the rice is at your desired texture the dish is ready to serve.
TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
- For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
- In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
- To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
- On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
- Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.
HERBED TOMATOES, CHICKEN & RICE
This simple chicken and rice skillet is easy to make, delicious and-with chopped tomatoes and cilantro-awfully nice to look at too.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.
- Add canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.
- Cook 5 min. or until chicken is done (165ºF); top with remaining ingredients.
Nutrition Facts : Calories 430, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 38 g
ZESTY CHICKEN TACO RICE SALAD
Make and share this Zesty Chicken Taco Rice Salad recipe from Food.com.
Provided by Sky Valley Cook
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken in hot oil in large skillet until lightly browned.
- Stir in broth, tomato sauce, seasoning mix, and bring to a boil.
- Reduce heat, cover, and simmer 5 minutes.
- Stir in corn and pepper, and bring to a boil.
- Stir in rice.
- Cover and remove from heat.
- Let stand for 5 minutes. Fluff with fork.
- Serve with cheese and tortilla chips.
Nutrition Facts : Calories 524.3, Fat 15.5, SaturatedFat 4.8, Cholesterol 81.6, Sodium 1067.5, Carbohydrate 57.6, Fiber 4.5, Sugar 6.8, Protein 40.5
CHICKEN RICE SALAD II
Another one of those I wonder how this would taste moments. Where crispy meets soft and hot meets cold. It turned out better than I had hoped for. A cheap meal that's really easy and filling. Serve with the dressing of your choice.
Provided by heatherdickason
Categories Salad Grains Rice Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Heat the vegetable oil in a large skillet over medium heat. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken into bite size pieces.
- Toss chicken, rice, and lettuce in a large bowl. Serve immediately.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 39 g, Cholesterol 164.4 mg, Fat 7.3 g, Fiber 1.4 g, Protein 69.4 g, SaturatedFat 1.6 g, Sodium 196.9 mg, Sugar 1.3 g
RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA
In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h25m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
- Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.
TOMATO, RICE, AND CHICKEN THIGH CASSEROLE
This rice and chicken thigh casserole has several layers of flavor and no highly processed soups. A nice comfort meal for any time of the year.
Provided by aputler
Categories Chicken Casserole
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
- Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
- Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
- Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
- Bake, covered tightly, in the preheated oven for 45 minutes.
- When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
- Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let rest for at least 15 minutes before serving.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 23 g, Cholesterol 101.1 mg, Fat 18.7 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 6.8 g, Sodium 374 mg, Sugar 2 g
TOMATO RICE SALAD
My mom makes this for picnics and it usually is a hit! I love the different flavors in this recipe! If you like more spice, add essence or cayenne pepper or even minced jalapeno!
Provided by Christine Bettiga
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Bring water to a boil, stir in rice and 1/2 tsp salt.
- Reduce heat to low, cover and cook 20 minutes or until all liquid is absorbed.
- Remove from heat and let stand, covered 5 minutes.
- While rice is cooking, combine remaining 1/2 tsp. salt, lemon juice, cumin, garlic and olive oil.
- Stir into hot cooked rice.
- Chill for 30 minutes.
- Add remaining ingredients and chill several hours before serving.
CHICKEN AND RICE SALAD
Notes Janne Rowe from Wichita, Kansas, "I start this salad by poaching chicken breasts in a mixture of white wine, garlic and lemon juice. It gives them great flavor and helps keep them moist." The cubed chicken, veggies and cooked rice are tossed with a tasty homemade dressing.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 21
Steps:
- In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.
Nutrition Facts : Calories 350 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
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