CHICKEN AND RICE PILAF WITH YAMS
Progresso® broth provides a simple addition to this rice pilaf packed with chicken and yams - a flavorful dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 5 minutes turning once, until brown.
- Mix wild rice, raisins, almonds, broth, sherry, thyme and yam in ungreased square pan, 9x9x2 inches. Place chicken on rice mixture. Sprinkle with seasoned salt.
- Cover and bake 35 to 40 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 395, Carbohydrate 48 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg
CHICKEN AND RICE PILAF
Enjoy easy Chicken and Rice Pilaf tonight. This chicken and rice pilaf is a one-pot dish that comes together as part of a perfect weeknight meal.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large nonstick skillet on medium heat 5 minutes. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
- Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add onions and peppers to skillet; cook and stir 3 min. Stir in peas and water; cover. Simmer 4 to 5 min. or until vegetables are crisp-tender. Stir in rice; transfer to serving plate.
- Top with chicken, cheese, parsley and bacon.
Nutrition Facts : Calories 500, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 160 mg, Carbohydrate 80 g, Fiber 5 g, Sugar 4 g, Protein 28 g
FRUITY CHICKEN RICE PILAF
Dinner ready in 30 minutes! This dry fruit filled rice and chicken pilaf recipe is easily prepared on a stovetop.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook chicken and onions in saucepan about 8 minutes, stirring occasionally, until chicken is no longer pink. Stir in water and seasoning packet from rice mix. Heat to boiling, stirring occasionally; reduce heat to low.
- Stir in rice, cherries, peaches and nutmeg. Cover and simmer about 5 minutes or until rice is tender and fruits are heated through.
Nutrition Facts : Calories 215, Carbohydrate 37 g, Cholesterol 35 mg, Fiber 7 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
CHICKEN & RICE PILAF CASSEROLE
Make and share this Chicken & Rice Pilaf Casserole recipe from Food.com.
Provided by goldilocks
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook chicken breast in water until done.
- Set aside 2 cups of chicken broth for later.
- Cook rice pilaf according to directions on box.
- Cut chicken into bite size pieces.
- Mix chicken& rice pilaf in a 13x9 pan.
- Melt the margarine in medium size pan.
- Blend in the flour.
- Add the chicken broth& mix well.
- Add the half& half.
- Stir over medium heat until mixture thickens.
- Pour over casserole.
- Bake at 350 degrees for 20-30 minutes.
Nutrition Facts : Calories 377.3, Fat 25.9, SaturatedFat 8.8, Cholesterol 75.5, Sodium 516.1, Carbohydrate 11.9, Fiber 0.3, Sugar 0.4, Protein 23.4
CHICKEN & RICE PILAF CASSEROLE
Make and share this Chicken & Rice Pilaf Casserole recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Season the chicken pieces with salt and pepper.
- Heat a large skillet.
- When hot, add enough of the oil to cover the bottom of the pan.
- Heat the oil to almost smoking.
- Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
- As the chicken browns, transfer the finished pieces to 2 large baking pans.
- Drizzle liberally with lemon juice.
- If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
- Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
- Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
- Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
- Stir in the broth and water and bring to a boil.
- (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
- Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
- Remove from oven and let rest, still covered, at least 10 minutes before serving.
Nutrition Facts : Calories 578.1, Fat 22.9, SaturatedFat 6, Cholesterol 85, Sodium 833.8, Carbohydrate 58.7, Fiber 3.4, Sugar 3.4, Protein 32.1
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