Skinny Chicken Rice And Beans Bake Food

GREEN BEAN CHICKEN CASSEROLE

Steps:

• Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1-1/2-qt. baking dishes. Sprinkle with cheese., Cover and bake at 350° for 25-30 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer or until onions are golden. Freeze option: Cover and freeze one casserole for up to 3 months. Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer.,

SKINNY CHICKEN, RICE, AND BEANS BAKE

Steps:

• Preheat oven to 375°F. In a large resealable plastic bag, combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add half of the chicken pieces. Seal bag; shake to coat. Repeat with remaining chicken pieces.
• In a very large skillet, brown chicken on all sides in hot oil over medium heat about 10 minutes, turning occasionally. Remove chicken from skillet and set aside; discard drippings in skillet. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.
• Bake, covered, for 45 to 50 minutes or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks) and rice is tender.

THE BEST BAKED RICE AND BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

CREAMY CHICKEN, BEAN & LEEK TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat the oil over a high heat in a large non-stick frying pan. Season the chicken thighs and fry, skin-side down, for 5 mins until golden and crisp. Transfer, skin-side up, to a large baking tray. (If you're doubling up this recipe, fry in batches and divide between two baking trays.)
• Fry the leeks in the pan for 5 mins or until just softened. Add the garlic and fry for 1 min more. Stir in the beans, then spoon into the tray, or trays, around the chicken. Pour the stock over the beans and season to taste. Roast for 20 mins, then remove from the oven and stir the mustard and crème fraîche through the beans. Roast for 10-15 mins more, or until the chicken is cooked through. To freeze, leave to cool completely and transfer to large freezerproof bags.
• Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.

HEALTHY MEXICAN CAULIFLOWER RICE AND BEANS

Steps:

• If you are using a bag of already prepared riced cauliflower, skip this first step. Otherwise, wash and dry the cauliflower. Remove core and coarsely chop into florets. Blot with paper towels to completely dry. Place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous. Be sure to not over process or it will get mushy. Add to a large bowl. Repeat processing with remaining cauliflower. Or, using the largest holes on a box cheese grater, grate each cauliflower floret into small pieces, similar to the size of a grain of rice. Set aside.
• Coat a large, nonstick pan with cooking spray. Add olive oil and heat over medium-high heat. Stir in cauliflower rice, onions, red bell pepper, and garlic. Stir-fry for 3 minutes. Stir most of the time. Mix in black beans, tomatoes, corn, cumin, chili powder, a little black pepper, and ½ cup water or vegetable broth. Mix together until well blended. Bring to a boil. Lower heat and simmer for several more minutes. If too dry add a few more tablespoons of water. Add cilantro and mix well.
• See serving tips below. This rice freezes great!

RED BEANS AND RICE

Steps:

• In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
• In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
• Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
• Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
• Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

RICE AND BEANS CASSEROLE

Steps:

• Soak the beans 4 hours or overnight.
• Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve.
• Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs and butter. Cook 1 minute more and remove from the heat, fluff the rice with a fork.
• Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat.
• Grease a large casserole dish. Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese. Cool and cover, then store in the fridge until ready to eat.
• Preheat an oven to 350 degrees F. Bring the casserole to room temperature.
• Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Pass the cheese at the table.
• Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes. Then cool chicken in its stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Reserve the meat for another use.

SKINNY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350ºF. Spray a 2 quart casserole dish with cooking spray.
• In a skillet, heat oil. Add green onions and mushrooms. Cook until tender.
• Add chicken. Sprinkle with flour. Cook for one minute, stirring constantly. Stir in milk, bring to a boil and cook for 3 minutes, or until thick and bubbly.
• Add brown rice. Fold in Greek yogurt, mayo and salt and pepper. Pour into prepared casserole dish.
• Top with cheese and bake for 20 minutes, or until cheese melts and it's bubbly around the edges.

SOUTHWEST CHICKEN BEAN AND RICE CASSEROLE

Steps:

• Preheat oven to 350. Lightly spray a 13" x 9" baking dish with nonstick cooking spray.
• In a large skillet over medium heat, melt butter; add rice, salt and diced tomatoes w/ pepper/onion. Heat through and pour into bottom of prepared baking pan. Sprinkle 1 cup of the cheese over top.
• In same skillet, over med-high heat, sautee onion in the oil until translucent. Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo, cumin and 1 tbsp cilantro. Stir and heat through. Pour over top of mixture already in the baking pan.
• Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro.
• Bake at 350 for 20-25 minutes.

ONE DISH CHICKEN, BLACK BEANS, AND RICE

Steps:

• Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
• Add the rice, broth, salsa, butter, and salt to the pan and whisk together. Sprinkle the black beans on top.
• Lay the chicken breasts on top and pour the enchilada sauce on top of the whole dish.
• Cover tightly with foil and bake for 45-55 minutes or until chicken is no longer pink. Remove the chicken from the dish and stir rice. Replace the chicken and sprinkle with cheese. Cover with foil and let the cheese melt. Sprinkle with the green onions.

BAKED BEANS RICE AND CHICKEN

Steps:

• In a saucepan, heat oil over medium heat.
• Add chicken; stir and cook until browned.
• Set aside.
• Add rice, onions, bell pepper and garlic in same saucepan; stir and cook 2 minutes.
• Combine all ingredients into a large bowl; mix well.
• Spoon mixture into a greased 13x9x2 inch glass baking dish.
• Cover with foil.
• Bake 50 minutes or until rice is cooked.

DUMP-AND-BAKE CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 400F (200C).
• Spray a 13 x 9-inch baking dish with cooking spray and set aside.
• Place frozen, raw chicken cutlets in bottom of prepared dish. Add the frozen green beans over the chicken, and cover with uncooked brown rice.
• Whisk together chicken stock and condensed soup until combined. Pour in the dish.
• Cover tightly with aluminum foil and bake for 1 hour, 20 minutes to 1 hour, 30 minutes (or until rice is tender and has absorbed most of the liquid).
• Remove foil, sprinkle with cheddar and breadcrumbs. Place under the broiler (uncovered) for about 5 more minutes, or until cheese is melted and breadcrumbs are crispy.

SKINNY MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
• Place chicken in a medium saucepan. Fill with enough water to just cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and let cool 10 minutes.
• Cut cooled chicken into 1-inch pieces. Transfer to a large bowl. Add beans, sour cream, 1 cup Mexican cheese, chilies, cumin, and black pepper and mix well. Pour into the prepared casserole dish. Sprinkle with remaining cup of Mexican cheese.
• Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Let stand for 5 minutes before serving. Serve with salsa on the side.

MOM'S CHICKEN & RICE

Steps:

• Preheat oven to 350 degrees.
• Cut the chicken breast into small, uniform bite-size pieces.
• In a large bowl, add chicken breast, soup mix, cream of chicken soup, water, and rice. Mix well until combined.
• In a lightly sprayed casserole dish, add the chicken and rice mixture. Cover tightly with tin foil.
• Place into the oven for 1 hour.
• After removing from the oven, fluff the rice with a fork. Serve and enjoy!