20 Minute Chicken And Rice Dinner Recipes

20-MINUTE CHICKEN & RICE DINNER

Steps:

• Heat oil in a large nonstick skillet set over medium-heat heat. Cook chicken,stirring often,for 5 minutes or until golden brown. Transfer to a plate. Reduce the heat to medium.
• Stir in soup,water and paprika. Cook,stirring often,until boiling. Stir in chicken,rice and vegetables. Simmer,covered over medium-low heat,for 5 minutes or until chicken is cooked through and rice is tender. Let stand,covered,for 5 minutes before serving.

20 MINUTE PARMESAN CHICKEN AND RICE DINNER

Steps:

• A favorite with cheese lovers, this 20 Minute Parmesan Chicken and Rice Dinner is comforting, quick-cooking and will bring a smile to everyone at your table. Step 1
• Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cover. Cook for 4 minutes on each side, or until cooked through. Step 2
• Remove chicken from skillet. Add water or milk and soup to skillet and stir to combine. Bring to a boil. Step 3
• Add rice, peas and cheese to skillet and mix well. Top with chicken and cover. Step 4
• Cook on low heat for 5 minutes. Season with black pepper, if using. Recipe Tips If you don't have a nonstick skillet, increase oil to 2 tablespoons to help prevent the chicken from sticking to the pan. If you want to add more flavor to this dish, try adding 1/2 teaspoon of dried and crushed oregano leaves to the soup when adding it to the skillet. If peas aren't your thing, sliced mushrooms, red peppers or asparagus make a great substitution here.

VEGGIE-PACKED CHICKEN FRIED RICE

Steps:

• Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
• Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
• Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
• Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.

CAMPBELL'S 15-MINUTE CHICKEN, BROCCOLI & RICE DINNER

Steps:

• HEAT oil in skillet.
• Add chicken and cook until browned.
• Remove chicken.
• ADD soup, water, paprika and pepper; stir.
• Heat to a boil.
• STIR in rice and broccoli.
• Top with chicken.
• Season chicken with additional paprika and pepper.
• Cover and cook over low heat 5 minute.
• or until done.

20 MINUTE GARLIC ROSEMARY CHICKEN & BROWN RICE DINNER

Steps:

• Heat oil in large nonstick skillet on medium-high heat.
• Add chicken; sprinkle with 1/4 tsp.
• each of the garlic powder and rosemary.
• Cover.
• Cook 4 minutes on each side or until chicken is cooked through.
• Remove chicken from skillet.
• Add broth and water to skillet; stir.
• Bring to boil.
• Stir in rice and remaining garlic powder and rosemary.
• Top with chicken; cover.
• Cook on low heat 5 minutes.
• Remove from heat.
• Let stand 5 minutes.

CHICKEN-RICE CASSEROLE

Steps:

• Heat oven to 350°.
• Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
• Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.

20-MINUTE BASIL, CHICKEN & TOMATO RICE

Steps:

• Heat olive oil in large skillet over medium-high heat.
• Add chicken strips and cook until they are just done (4 to 6 minutes).
• Add onion, red pepper slices, and fresh garlic.
• Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
• Add water, tomatoes, and rice.
• Cover pan and continue cooking until mixture just comes to a boil.
• Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
• Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.