A Different Way To Make Chicken Rice Recipes

A DIFFERENT WAY TO MAKE CHICKEN & RICE

A Different Way to Make Chicken & Rice image

Make and share this A Different Way to Make Chicken & Rice recipe from Food.com.

Provided by Loves2Teach

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb boneless chicken breast, boiled in 3 cups water and cut into strips
1/2 lb chicken liver, if desired,boiled with chicken breast and each piece cut into 3
1 (16 ounce) can tomato sauce
1 1/2 cups cooked rice or 1 1/2 cups leftover rice
1 coarsely chopped red bell pepper
1 medium chopped onion
3 cups chicken stock (from boiled chicken breast)
salt and pepper
3 tablespoons grated cheese
1/4 cup soy sauce
1 dash pepper

Steps:

Marinate chicken meat and livers for 30 minutes.
Sauté onions, chicken meat and livers.
Cook for 5 minutes and season with salt and pepper.
Add tomato sauce and simmer for 5 minutes.
Set aside.
Heat 4 tbsp margarine over moderate flame.
Add cooked rice and stir with wooden spoon.
Pour stock and cook for 15 minutes stirring occasionally to prevent sticking.
Add sautéed chicken mixture, cheese and bell peppers.
Mix thoroughly.
Serve hot.

CHICKEN AND RICE

Chicken and Rice image

Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!

Provided by R.E. Vincent

Categories Meat and Poultry Recipes Chicken

Time 20m

Yield 6

Number Of Ingredients 3

Ingredients

2 cups instant rice
1 (5 ounce) can chicken chunks, drained
1 (10.75 ounce) can condensed cream of chicken soup

Steps:

Prepare rice according to package directions.
When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 29.4 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 456.1 mg, Sugar 0.3 g

5-INGREDIENT CHICKEN & RICE

5-Ingredient Chicken & Rice image

I think this chicken and rice recipe is a favorite to my family because of the onion soup mix that is sprinkled on top. It gives the dinner a little 'zing'. Much different than the other chicken and rice dinners I've made. Even better because it's so simple to make.

Provided by jen k

Categories One Dish Meal

Time 2h10m

Yield 1 casserole dinner, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 can cream of chicken soup
1 can water
1 cup of uncooked instant rice
10 pieces chicken (or less)
1 envelope onion soup mix

Steps:

Preheat oven to 350.
Mix soup, water add rice in a large baking pan.
Arrange chicken over rice and soup mixture.
Sprinkle with onion soup mix.
Cover tightly with foil and bake for 2 hours.

Nutrition Facts : Calories 724.9, Fat 42.3, SaturatedFat 12.1, Cholesterol 193.6, Sodium 1498.3, Carbohydrate 31.4, Fiber 1.1, Sugar 0.9, Protein 50.9

EASY CHICKEN WITH RICE

Easy Chicken With Rice image

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

Ingredients

3 tablespoons olive oil
2 medium onions, about 8 ounces, peeled and sliced
Salt and freshly ground black pepper
1 chicken, cut up into serving pieces
1 1/2 cups white rice
Pinch saffron, optional
Freshly minced parsley or cilantro for garnish
Lemon or lime wedges

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

CHICKEN AND RICE

Chicken and Rice image

Crunched for time? Consider this fast-to-fix chicken and rice bake from Doris Barb of El Dorado, Kansas. After popping it in the oven, you can toss together a salad and have dinner on the table in no time.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

6 boneless skinless chicken breast halves
1-1/2 cups uncooked instant rice
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2 tablespoons onion soup mix
1 package (10 ounces) frozen peas, thawed
1/2 cup minced fresh parsley

Steps:

Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.

Nutrition Facts : Calories 358 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1080mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.

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