Chili Chicken N Rice Recipes

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WHITE CHICKEN CHILI WITH RICE



White Chicken Chili with Rice image

Fresh veggies, roasted chicken, and creamy Knorr® rice make this a quick comfort food on a chilly day.

Provided by Peggianne

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 40m

Yield 14

Number Of Ingredients 8

2 pounds roasted chicken, cut into bite-size pieces
2 (14 ounce) cans fat-free chicken broth
4 cups hot water
1 (15 ounce) can navy beans
2 (5.6 ounce) packages creamy chicken-flavored rice mix (such as Knorr® Rice Sides™)
½ head broccoli, coarsely chopped
2 large carrots, sliced 1/4 inch thick
1 red bell pepper, cut into 1-inch chunks

Steps:

  • Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.3 g, Cholesterol 55.7 mg, Fat 9.7 g, Fiber 2.4 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 319.7 mg, Sugar 1.1 g

SIMPLE CHILLI CHICKEN RECIPE BY TASTY



Simple Chilli Chicken Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 chicken breasts
1 teaspoon salt
½ teaspoon pepper
1 egg, beaten
¾ cup flour
1 green pepper, sliced
1 red pepper, sliced
rice, to serve
3 cloves garlic cloves, crushed
1 red chilli, chopped
3 tablespoons soy sauce
2 tablespoons tomato puree
½ cup water

Steps:

  • Season the chicken with salt and pepper.
  • Cut the chicken into thin strips then coat in the egg wash and flour.
  • Shallow fry for a few minutes on each side, until golden brown.
  • Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
  • In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
  • Add back in the chicken and peppers and stir well in the sauce.
  • Serve with rice.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams

CHILI CHICKEN 'N' RICE



Chili Chicken 'N' Rice image

Tender chicken breasts on top of hearty chili and rice make for a filling and frugal meal-in-one that's only 85¢ a serving. "Choose mild or hot chili to suit your family's taste," suggests Kathy Duke of Anchorage, Alaska.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (4 ounces each)
2 cups cooked rice
1 can (15 ounces) chili with beans
2 tablespoons taco seasoning
4 slices process American cheese

Steps:

  • In a nonstick skillet, brown chicken over medium heat on both sides. Spread rice in a greased 11x7-in. baking dish. Combine the chili and taco seasoning; spoon over the rice. Top with chicken., Cover and bake at 350° for 25 minutes. Top with cheese slices. Bake, uncovered, for 5 minutes or until a thermometer reads 170°

Nutrition Facts :

CHILI CHICKEN 'N' RICE



Chili Chicken 'N' Rice image

Tender chicken breasts on top of hearty chili and rice make for a filling and frugal meal-in-one that's only 85¢ a serving. 'Choose mild or hot chili to suit your family's taste,' suggests Kathy Duke of Anchorage, Alaska.

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 5

4 breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves
2 cups cooked rice
1 (15 ounce) can chili with beans
2 tablespoons taco seasoning
4 slices processed American cheese

Steps:

  • In a nonstick skillet, brown chicken over medium heat. Spread rice in a greased 11-in. x 7-in. x 2-in. baking dish. Combine the chili and taco seasoning; spoon over the rice. Top with chicken.
  • Cover and bake at 350 degrees F for 25 minutes. Top with cheese slices. Bake, uncovered, for 5 minutes or until juices run clear.

Nutrition Facts : Calories 471.7 calories, Carbohydrate 38.3 g, Cholesterol 112.9 mg, Fat 16.3 g, Fiber 4.9 g, Protein 41.6 g, SaturatedFat 8.5 g, Sodium 1375.7 mg, Sugar 2.2 g

SWEET CHILI CHICKEN WITH RICE



Sweet Chili Chicken With Rice image

This is a super simple meal that has wonderful flavour and can either be made for a main meal or as a light meal depending on the amount of rice cooked. As we are trying not to eat too many carbs at the moment and this was for a main meal I served ours with less rice and some sauced bok choy which paired really well. As you can only buy lemon grass in such large quantities here I have found a brand that is already made into a paste. I used to always use fresh but ended up throwing half of it away before I could use it, so I asked at my local Asian grocery store once what she had and she told me about the paste. It tastes just as good but to me it is more concentrated than fresh so I used 1 Teaspoon in this recipe, I would use 1 Tablespoon if using fresh.

Provided by The Flying Chef

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons fresh ginger, grated
3 garlic cloves, crushed
1 tablespoon fresh lemongrass, chopped finely or 1 teaspoon concentrated lemongrass paste
100 ml sweet chili sauce
50 ml lime juice
3 tablespoons coriander, chopped coarsely
4 chicken breasts
150 -300 g long-grain white rice (150g for a lighter meal 300g for more a main meal)
2 -3 tablespoons extra chopped coriander
1 cup water
1 teaspoon instant chicken bouillon granules
2 teaspoons cornflour

Steps:

  • Prep Time does not include marinade time.
  • Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
  • Drain chicken and reserve marinade.
  • Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
  • Boil, steam or microwave rice until tender, drain, stir in extra coriander.
  • Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
  • To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.

Nutrition Facts : Calories 401.8, Fat 13.8, SaturatedFat 4, Cholesterol 93, Sodium 384.5, Carbohydrate 33.5, Fiber 0.7, Sugar 0.3, Protein 33.4

CHILI GARLIC CHICKEN AND RICE



Chili Garlic Chicken and Rice image

Make and share this Chili Garlic Chicken and Rice recipe from Food.com.

Provided by LMillerRN

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

225 g long grain rice
1 tablespoon stir-fry oil or 1 tablespoon vegetable oil
350 g chicken meat, stir-fry strips
1 bunch spring onion, trimmed and finely sliced
175 g mange-touts peas or 175 g sugar snap peas, trimmed and sliced
2 tablespoons chili-garlic sauce
salt & freshly ground black pepper
1 tablespoon chopped fresh chives, to garnish

Steps:

  • Put the rice on to cook in plenty of lightly salted boiling water. It will take about.
  • 12 minutes, so start cooking the stir-fry about 8 minutes before the rice is ready.
  • Heat the oil in a wok or large frying-pan and add the chicken strips. Stir-fry for about 3-4 minutes, then add spring onions and mange-tout peas or sugar snap peas. Stir-fry for another 2-3 minutes.
  • Add the chilli-garlic sauce and cook for a further minute. Season to taste with salt and pepper.
  • Drain the rice, divide between four warm bowls or plates and pile the chicken and vegetable mixture on top. Garnish with chives and serve at once.
  • Cook's note 1: Use a combination of white and wild rice for extra interest.
  • Cook's note 2: If you can't find chilli-garlic sauce, add a crushed garlic clove to the stir-fry and use ordinary chilli sauce instead.

Nutrition Facts : Calories 339.8, Fat 6.5, SaturatedFat 1.3, Cholesterol 61.3, Sodium 70.3, Carbohydrate 45, Fiber 0.8, Sugar 0.1, Protein 22.8

CHICKEN, GREEN CHILI AND RICE SKILLET



Chicken, Green Chili and Rice Skillet image

Serve up an entrée that's packed with flavor with our Chicken, Green Chili and Rice Skillet recipe. Fast, easy and delicious, this Chicken, Green Chili and Rice Skillet is a delicious way to add some Southwestern flavor to the menu.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 3 servings, about 1 cup each.

Number Of Ingredients 9

1/2 cup chopped green peppers
1 clove garlic, minced
1 tsp. olive oil
3/4 cup canned diced tomatoes and green chiles, undrained
3/4 cup rinsed canned black beans
1 cup water
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
1-1/2 cups instant brown rice, uncooked
1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese

Steps:

  • Cook and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes, beans and water; mix well. Bring to boil.
  • Stir in chicken and rice; cover. Simmer 5 min.
  • Remove from heat. Let stand, covered, 5 min. Top with cheese.

Nutrition Facts : Calories 380, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 28 g

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