Dees Chicken Rice Recipes

PAULA DEEN'S CHICKEN & RICE CASSEROLE

Paula Deen's Chicken & Rice Casserole image

Make and share this Paula Deen's Chicken & Rice Casserole recipe from Food.com.

Provided by HeidiSue

Categories One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups diced cooked chicken
1 medium onion, diced & sauteed
1 (8 ounce) can water chestnuts, drained & chopped
2 (14 ounce) cans French style green beans, rinsed & drained
1 (4 ounce) can pimientos, rinsed & drained
1 (10 ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6 ounce) box uncle ben's long grain and wild rice blend, cooked according to package directions
1 cup of grated sharp cheddar cheese

Steps:

Preheat oven to 300 degrees. Mix all ingredients together & pour into a 3-quart casserole.
Bake for 25 minutes.

DEE'S MEXICAN RICE

Dee's Mexican Rice image

Easy, spicy rice. Serve with a dollop of sour cream. To make this a main dish: add 1/2 can black or kidney beans when you add the rice.

Provided by Sandy

Categories Side Dish Rice Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 teaspoon ground turmeric
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon ground coriander seed
2 teaspoons paprika
1 pinch red pepper flakes
1 pinch cayenne pepper
3 green onions
1 green bell pepper, chopped
1 cup pre-cooked corn kernels
2 small tomatoes, diced
¼ cup ketchup
2 cups cooked rice
salt to taste

Steps:

Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
Add rice and stir until heated thoroughly. Salt to taste.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 39.6 g, Fat 4.6 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 296.4 mg, Sugar 7.2 g

EASY CHEESY CHICKEN AND RICE

Easy Cheesy Chicken and Rice image

Delicious for the whole family!

Provided by KVines3

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h40m

Yield 4

Number Of Ingredients 9

Ingredients

cooking spray
2 cups rice
1 ½ cups shredded Cheddar cheese, divided
1 teaspoon ground black pepper
½ teaspoon salt
4 skinless, boneless chicken breast halves, or more to taste
2 (10.5 ounce) cans cream of chicken soup
3 cups water, or more as needed
1 (1 ounce) package dry onion soup mix (such as Lipton®)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.

Nutrition Facts : Calories 793.5 calories, Carbohydrate 89.9 g, Cholesterol 123.6 mg, Fat 26.3 g, Fiber 1.8 g, Protein 45.7 g, SaturatedFat 12.3 g, Sodium 2217.6 mg, Sugar 1.5 g

"DEE DEE'S HOME RUN CHICKEN"- POLLO GUISADO

Provided by Food Network

Categories main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 27

Ingredients

2 tablespoons vegetable oil
1 teaspoon sugar
2 large tablespoons sazon seasoning
1 large chicken bouillon cube, crumbled
1 whole chicken, cut up, skin removed, bone-in
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
Water, to cover chicken
Kosher salt
Red Beans and Rice (Habichuela), recipe follows
1 tablespoon olive oil
1 strip bacon, sliced
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped green bell pepper
1/2 cup chopped acorn squash
1 tablespoon tomato paste
1 large chicken bouillon cube, crumbled
1/2 cup water
1 (15-ounce) can red beans, drained
White rice, recipe follows
1/4 cup chopped fresh cilantro leaves, for garnish
2 cups water
1 tablespoon olive oil
1 teaspoon kosher salt
1 cup medium-grain rice

Steps:

In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela.
In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.
In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.