Creamy Low Fat Chicken And Brown Rice Recipes

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CREAMY LOW FAT CHICKEN AND BROWN RICE



Creamy Low Fat Chicken and Brown Rice image

I find this recipe to be very flavorful and easy to prepare. My Littles always like it. I use a low sodium chicken broth and low fat cream of mushroom soup. The rice comes out very creamy and the chicken is always tender and delicious. Great hearty meal for fall, or anytime.

Provided by Jcooks4HisLittles

Categories     One Dish Meal

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 13

4 boneless chicken breasts, halved
2 cups uncooked brown rice
1 (10 ounce) can cream of mushroom soup
8 ounces milk
5 cups chicken broth
1 lb baby carrots
1 medium onion, loosely chopped
2 garlic cloves, minced
4 celery ribs, cut into bite sized pieces
1/4 teaspoon ground red pepper (cayenne)
1 teaspoon salt (or more to taste)
1 teaspoon black pepper
1 tablespoon lemon pepper

Steps:

  • Add rice to slow cooker.
  • Combine Cream of Mushroom Soup, Milk, Chicken broth, salt, black pepper, and ground red pepper. Add this to slow cooker.
  • Add carrots, onions, celery to slow cooker.
  • Add chicken on top.
  • Cook on Low for 8-10 hours.
  • Season with Lemon Pepper to taste.
  • Enjoy!

Nutrition Facts : Calories 399.9, Fat 12.3, SaturatedFat 3.6, Cholesterol 50.7, Sodium 1121.2, Carbohydrate 47.2, Fiber 3.2, Sugar 5, Protein 24.1

ONE-POT CHICKEN AND BROWN RICE



One-Pot Chicken and Brown Rice image

Easy, wholesome dish that is great by itself or paired with veggies.

Provided by mskm0307

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h40m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
4 skinless, boneless chicken breasts
salt and ground black pepper to taste
1 large yellow onion, cut into wedges
2 stalks celery, cut into 1 1/2-inch pieces
1 ¾ cups water
2 medium carrots, cut into 1-1/2 inch pieces
1 bay leaf
1 cup brown rice

Steps:

  • Heat oil in a large pot over medium heat. Season chicken with salt and pepper and place into the pot. Cook until golden brown on both sides, 10 to 12 minutes total. Add onion and celery. Reduce heat to low, cover, and cook for 20 minutes.
  • Add water, carrots, and bay leaf. Stir in rice and season with salt and pepper. Bring to a boil; reduce heat to low. Cover and cook until rice has absorbed almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

Nutrition Facts : Calories 363 calories, Carbohydrate 43.2 g, Cholesterol 67.2 mg, Fat 7.6 g, Fiber 3.4 g, Protein 28.9 g, SaturatedFat 1.6 g, Sodium 140.8 mg, Sugar 3.7 g

WW REALLY LOW FAT CHICKEN FLAVOUR RICE



Ww Really Low Fat Chicken Flavour Rice image

I recently started weight watchers and have been searching for flavourful yet healthy meals. This is a really easy side dish or take-to-work lunch. Feel free to use fresh herbs in place of the italian seasoning, but add them toward the end of cooking. This recipe serves 3 as a side dish or 2 as a lunch. The figures may be different between countries, but by British Weight Watchers, this whole recipe is a total of 9 1/2 points.

Provided by Shuzbud

Categories     Lunch/Snacks

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 cup long grain rice, uncooked
1 small onion, finely diced
2 garlic cloves, crushed
1 teaspoon italian seasoning
2 chicken stock cubes
2 1/2 cups boiling water
salt and pepper, to taste

Steps:

  • In a pan, put the rice, onion, garlic and italian seasoning.
  • Crumble in the stock cubes.
  • Pour the boiling water into the pan and stir to dissolve the stock cubes.
  • Simmer, covered, over a low to medium heat for 20 minutes or until most of the liquid has been absorbed. Stir every 5 minutes or so, to stop the rice from sticking to the pan.
  • Remove from the heat and let stand, covered, for 5 minutes. By this stage, nearly all the liquid should have been absorbed.
  • Add salt and pepper to taste (bear in mind, the stock cubes contain quite a lot of salt).
  • Serve hot or allow to cool and refrigerate.
  • NB: If reheating this rice in the microwave, add a little water before reheating so the rice doesn't dry out.

LOW FAT TEX-MEX CHICKEN AND RICE CASSEROLE RECIPE



Low Fat Tex-Mex Chicken and Rice Casserole Recipe image

You'll love this easy chicken and rice casserole dish that's so easy to prepare. It fills you up, but not full of heavy ingredients. It's topped off with a handful of cheese that takes it over the top. And surprise....our kids LOVED it. WIN for everyone.

Provided by Elyse Ellis

Categories     Main Course

Time 1h

Number Of Ingredients 13

½ onion (chopped)
1 Tablespoon olive oil
6.9 ounces chicken flavored rice and vermicelli mix (1 package)
14 ounces chicken broth (1 can)
2 cups water
3 boneless, skinless chicken breasts (cooked and diced)
2 tomatoes (chopped and seeded)
4 ounces mild diced green chilis (1 can, drained)
1½ teaspoons chili powder
1 teaspoon dried basil (crushed)
⅛ teaspoon ground cumin
⅛ teaspoon pepper
½ cup shredded cheddar cheese

Steps:

  • In a saucepan cook onion in hot oil over medium heat until tender.
  • Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
  • Stir in broth and water. Bring to boiling; reduce heat.
  • Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
  • Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chiles, chili powder, basil, cumin and pepper.
  • Transfer to a 8 x 8 inch casserole dish.
  • Bake, covered, at 425 degree oven for 25 minutes.
  • Uncover and sprinkle with cheese.
  • Let stand about 5 minutes or until cheese melts.

Nutrition Facts : Calories 262 kcal, Carbohydrate 30 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 46 mg, Sodium 458 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ONE-POT CHICKEN AND BROWN RICE



One-Pot Chicken and Brown Rice image

A great dinner for the whole family, this one-pot meal is a smart way to use up any vegetables you probably already have on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h5m

Number Of Ingredients 8

1 tablespoon olive oil
4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
Coarse salt and ground pepper
1 large yellow onion, cut into 8 wedges
2 celery stalks, cut into 1 1/2-inch pieces
2 medium carrots, cut into 1 1/2-inch pieces
1 bay leaf
1 cup brown rice

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
  • Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

Nutrition Facts : Calories 372 g, Cholesterol 3 g, Fat 14 g, Fiber 4 g, Protein 18 g

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