Chicken Rice And Spices Bake Recipes
CHICKEN AND RICE BAKE
This easy Chicken and Rice Bake has just 7 ingredients and is so easy to customize! Get a healthy dinner on the table with minimal effort and maximum flavor.
Provided by Ashley Fehr
Categories Main Course
Time 53m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Add the uncooked rice and frozen peas to a 9x13" baking dish or roasting pan (3 quart capacity) with 2 teaspoons of the seasoning and the salt. Stir to combine.
- Arrange chicken thighs over the rice, skin side up (trying to leave as much of the skin out of the liquid as possible).
- In a small bowl, combine the remaining 2 teaspoons of seasoning with mayo and brush the mixture over the chicken thighs. Pour the boiling chicken stock into the pan around the chicken.
- Optional: cover the dish to keep in the moisture if desired, but it is not necessary. If you do cover the dish, remove the covering for the last 10-15 minutes to allow the chicken to brown.
- Bake for 45 minutes at 400 degrees F, or until rice is tender and chicken reaches 165 degrees F or more in the deepest part.
- Broil for 2-3 minutes to crisp up the chicken skin, but watch carefully so that it doesn't burn. Serve.
Nutrition Facts : Calories 465 kcal, Carbohydrate 36 g, Protein 24 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 115 mg, Sodium 376 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ONE DISH CHICKEN AND RICE BAKE
Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
- Bake at 375 degrees F 45 minutes or until done.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g
PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY
Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F (200˚C).
- In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
- On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
- Cook an additional 5-6 minutes to brown the other side and remove from the pot.
- Add the garlic and onions to the pot, and cook until the onions are transparent.
- Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
- Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
- Bake for 35-40 minutes, or until the rice is fully cooked.
- NOTE: For a crispy skin, remove chicken thighs and broil.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams
SPICY CHICKEN AND RICE
As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! -Jessica Costello, Westminster, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.
Nutrition Facts : Calories 389 calories, Fat 7g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 817mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein.
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