BAKED CHICKEN WITH RICE AND TOMATOES
Provided by Annie
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees
- Mix all the ingredients except the chicken together and spread in a 9×12 baking dish.
- Add chicken on top and sprinkle with a little additional salt, pepper and parsley.
- Cover tightly with foil and bake for 40 minutes.
Nutrition Facts : Calories 342 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 1 grams saturated fat, Sodium 701 grams sodium, Sugar 4 grams sugar
20-MINUTE BASIL, CHICKEN & TOMATO RICE
Fresh basil, garlic, and Parmesan cheese give this delectable dish a slight Italian accent. With chicken for protein and our flavor-infused rice for even more deliciousness, get ready for awarm and filling meal your family will love.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 31m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.1 g, Cholesterol 69 mg, Fat 11.5 g, Fiber 2.2 g, Protein 31.2 g, SaturatedFat 2.6 g, Sodium 768.5 mg, Sugar 5.2 g
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.
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
RED (TOMATO) CHICKEN AND RICE
I was hoping to find a chicken and rice recipe that tasted like my late grandmother's and I think I finally found the right combination!
Provided by Love2Bake
Categories One Dish Meal
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place leg quarters in large cooking pot.
- Add all the dry ingredients except rice and rub into the chicken until all leg quarters are coated.
- Turn on the stove to medium heat and once you hear the first crackling add the wet ingredients. Reserve rice and other 2-3 cups of broth for later.
- Once the liquid boils go to a lower heat for simmering.
- Cover and let cook for 1-1 1/2 hours stirring every 15-20 minutes so that all the chicken is exposed to the liquid.
- Once the chicken is cooked remove from pot and measure the amount of liquid you have left in a glass measuring cup.
- Add 2-3 cups of broth to the left over liquid to measure 4 cups liquid.
- Put liquid back in pot and once starts boiling add the rice. You may need to add some salt to the liquid if you like your rice a bit saltier.
- Lower stove to simmer and simmer the rice for 15-20 minutes or until the rice is cooked.
- Place chicken back in the pot and once the chicken is warm serve with rice.
TOMATO CHICKEN RICE SOUP
"This hearty soup is loaded with vegetables, chicken, rice and herbs. When friends come for lunch, I warm up some garlic toast and make a meal of it," notes Gwen Shawley of El Mirage, Arizona. "It's a great way to cut back on calories and fat."
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 7 servings.
Number Of Ingredients 16
Steps:
- In a small nonstick skillet, brown flour over medium-high heat; set aside. In a Dutch oven, saute the onion, green pepper, celery and green onions in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf.
Nutrition Facts : Calories 197 calories, Fat 3g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 682mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
More about "chicken rice and tomato recipes"
ONE PAN TOMATO BASIL CHICKEN & RICE - CAFE DELITES
From cafedelites.com
4.8/5 (26)Total Time 1 hrCategory DinnerCalories 560 per serving
- Preheat oven to 200°c | 400°F. Heat the oil in a large, deep ovenproof cast iron skillet/or pan (over 30 cm or 12-inches). Add the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate.
- Add the garlic; fry until fragrant (about 30 seconds). Add the onion and red peppers / capsicum; fry for about 3 minutes or until and onion is transparent. Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken broth (stock). Season with salt, pepper and dried basil. Bring to a simmer and allow the rice to soak up all the tomato flavours.
- Place chicken thighs, skin side up, over rice. Bring to the boil; rotate the chicken in the tomato sauce to coat; cover with foil; transfer to preheated oven and allow to bake for about 40 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. Stir through an extra 1/4 cup of water to the rice ONLY if needed (if rice hasn't cooked fully).
- Remove cover; change oven settings to broil / grill on medium heat for a further 8-10 minutes or until the chicken is crispy and golden.
10 BEST CHICKEN RICE DICED TOMATOES RECIPES | YUMMLY
From yummly.com
BAKED CHICKEN AND RICE CASSEROLE RECIPE WITH TOMATOES AND OLIVES
From feedmephoebe.com
CHICKEN RICE TOMATO JUICE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CHICKEN AND TOMATO FRIED RICE RECIPE | GOOD FOOD
From goodfood.com.au
TOMATOES AND RICE - SOUTHERN BITE
From southernbite.com
ONE POT ITALIAN CHICKEN AND RICE - CAFE DELITES
From cafedelites.com
THIS CREAMY CHICKEN-TOMATO SKILLET COMES TOGETHER IN JUST 20 …
From cookinglight.com
EASY LEFTOVER CHICKEN, TOMATO AND RICE CASSEROLE - DJUVEC
From markieskitchen.com
ONE POT CHICKEN AND TOMATO RICE - PINCH OF NOM
From pinchofnom.com
ONE POT CHICKEN AND RICE WITH TOMATOES - DASH OF EVANS
From dashofevans.com
ONE POT TOMATO BASIL CHICKEN RICE - SIMPLY DELICIOUS
From simply-delicious-food.com
ONE PAN CHICKEN AND RICE WITH SUN DRIED TOMATO ... - GIMME …
From gimmedelicious.com
CHICKEN AND TOMATO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN RICE AND TOMATO RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
10 BEST CHICKEN RICE TOMATO CASSEROLE RECIPES | YUMMLY
From yummly.com
CHICKEN STEW WITH RICE & TOMATOES | COOK FOR YOUR LIFE
From cookforyourlife.org
EASY CHICKEN IN TOMATO SAUCE – A 30 MINUTE ONE PAN MEAL
From laughingspatula.com
ONE PAN TOMATO CHICKEN & RICE IN 30 MINUTES - YOUTUBE
From youtube.com
DUMP AND BAKE ITALIAN CHICKEN AND RICE - THE SEASONED MOM
From theseasonedmom.com
CHINESE CHICKEN WITH TOMATOES - PINCH OF NOM
From pinchofnom.com
CHEESY TOMATO CHICKEN RICE BAKE - ALIDA'S KITCHEN
From alidaskitchen.com
EASY CHICKEN, RICE & TOMATOES - RED GOLD
From redgoldtomatoes.com
ITALIAN CHICKEN AND RICE - READY SET EAT
From readyseteat.com
ONE POT CHICKEN AND RICE WITH SUNDRIED TOMATO RECIPE
From letsenjoyhome.com
SHREDDED CHICKEN OVER RICE IN SAUCE - THERESCIPES.INFO
From therecipes.info
ONE POT SPANISH CHICKEN AND RICE - JO COOKS
From jocooks.com
TUSCAN TOMATO CHICKEN WITH RICE | SUCCESS® RICE
From successrice.com
EASY CHICKEN, RICE AND TOMATOES - LIVE LAUGH ROWE
From livelaughrowe.com
COZY SLOW COOKER CHICKEN AND RICE | DIETHOOD
From diethood.com
TOMATOES WITH RICE AND CHICKEN IN THE OVEN - RECIPE
From tastycraze.com
RECIPE: TOMATO-BASIL CHICKEN AND RICE - KITCHN
From thekitchn.com
INSTANT POT MEDITERRANEAN TOMATO CHICKEN & RICE DINNER
From happilyhafsa.com
CHICKEN AND RICE WITH HERBED TOMATOES | MINUTE® RICE
From minuterice.com
TOMATO BASIL BAKED CHICKEN AND RICE - DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
FRIED CHICKEN BREAST WITH TOMATO RICE | FOOD FROM PORTUGAL
From foodfromportugal.com
TOMATO RICE SOUP WITH CHICKEN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BASIL-PARMESAN CHICKEN AND RICE WITH TOMATOES - TRIED & TRUE …
From triedandtruerecipe.com
HERBED TOMATOES, CHICKEN & RICE | IT'S MY SIDE OF LIFE
From itsmysideoflife.com
TOMATOES AND RICE RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love