Herbed Tomatoes Chicken Rice Recipes

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ONE POT TOMATO BASIL CHICKEN RICE



One pot tomato basil chicken rice image

Easy one pot tomato basil chicken rice is the kind of weeknight recipe your dreams are made of. So easy, so delicious and clean plates are guaranteed.

Provided by Alida Ryder

Categories     Dinner

Time 40m

Number Of Ingredients 14

1 kg de-boned chicken thighs (Chopped into bite-size chunks)
1 onion (finely chopped)
3 garlic cloves (finely chopped)
2½ cups rice
1 cup white wine (alternatively use chicken stock or water)
400 g/14 oz can chopped tomatoes
3 cups chicken stock
1 tbsp tomato paste
handful basil (chopped)
salt (to taste)
pepper (to taste)
lemon juice (to taste)
fresh basil (to serve)
Parmesan cheese (to serve )

Steps:

  • In a large, deep frying/sauté pan, heat a splash of olive oil then brown the chicken on all sides.
  • Remove from the pan and add the onion and garlic and sauté until fragrant.
  • Add the rice and white wine, allowing the wine to reduce while deglazing the bottom of the pan.
  • Add the chopped tomatoes, chicken stock and tomato paste with the basil and season generously. Place the chicken on top of the rice.
  • Cover with a lid and reduce the temperature. Allow to simmer for 15-20 minutes or until the rice has absorbed all the liquid and is cooked to your preference.
  • Adjust the seasoning with salt, pepper and lemon then serve with fresh basil and grated Parmesan.

Nutrition Facts : Calories 578 kcal, Carbohydrate 72 g, Protein 41 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 161 mg, Sodium 443 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

HERBED CHICKEN AND TOMATOES



Herbed Chicken and Tomatoes image

Rebecca Popke of Largo, Florida puts a tangy spin on chicken by adding just a few easy ingredients. "Recipes such as this are really a plus when you work a full-time job but still want to put a healthy, satisfying meal on the table," she explains.

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 4 servings.

Number Of Ingredients 6

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 envelope Lipton savory herb with garlic soup mix
1/4 teaspoon sugar
Hot cooked pasta
Shredded Parmesan cheese

Steps:

  • In a 3-qt. slow cooker, combine the chicken, tomatoes, soup mix and sugar. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Serve with pasta; sprinkle with cheese.

Nutrition Facts :

HERBED TOMATOES, CHICKEN & RICE



Herbed Tomatoes, Chicken & Rice image

This simple chicken and rice skillet is easy to make, delicious and-with chopped tomatoes and cilantro-awfully nice to look at too.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes 4 servings.

Number Of Ingredients 9

1/4 cup KRAFT Lite House Italian Dressing
4 small boneless skinless chicken breasts (1 lb.)
2 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 cup water
2 cups instant brown rice, uncooked
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1 fresh tomato, chopped
2 Tbsp. chopped fresh cilantro

Steps:

  • Heat dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.
  • Add canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.
  • Cook 5 min. or until chicken is done (165ºF); top with remaining ingredients.

Nutrition Facts : Calories 430, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 38 g

20-MINUTE BASIL, CHICKEN & TOMATO RICE



20-Minute Basil, Chicken & Tomato Rice image

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

2 tablespoons extra virgin olive oil
1 pound chicken tenders, cut into strips
1 cup chopped onions
1 cup sliced red pepper (1/4-inch x 1 1/2 inch)
1 teaspoon minced fresh garlic
2 cups water
1 (14.5 ounce) can diced tomatoes
1 cup UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice
½ cup chiffonade fresh basil leaves
¼ cup shredded Parmesan cheese

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

HERBED BROWN RICE AND CHICKEN



Herbed Brown Rice and Chicken image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon butter
1 3/4 cups Swanson® Chicken Stock
1/2 teaspoon dried thyme leaves, crushed
1 1/2 cups uncooked quick-cooking brown rice
1 cup frozen peas
2 tablespoons grated Parmesan cheese

Steps:

  • Season the chicken with the garlic powder and black pepper.
  • Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
  • Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.

HERB-ROASTED CHICKEN WITH MELTED TOMATOES



Herb-Roasted Chicken with Melted Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 13

1/2 medium red onion, roughly chopped
1/2 cup roughly chopped fresh parsley
1/2 cup roughly chopped fresh cilantro
1/4 cup roughly chopped fresh tarragon
1/4 cup roughly chopped fresh dill
1/4 cup chopped walnuts
3 cloves garlic
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 cup plain yogurt
1 6- to 7-pound roasting chicken
2 pounds plum tomatoes, halved lengthwise

Steps:

  • Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
  • Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
  • Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
  • Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.
  • Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.

TOMATO CHICKEN AND RICE



Tomato Chicken and Rice image

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

9 -12 boneless skinless chicken tenders or 3 -4 boneless skinless chicken breasts, cubed
1 1/2 cups long grain rice
2 (14 ounce) cans stewed tomatoes (juice reserved) or 2 (14 ounce) cans diced tomatoes (juice reserved)
1 medium onion, diced
3 tablespoons minced garlic
1 tablespoon curry powder
2 tablespoons olive oil
2 tablespoons butter
2 1/3 cups water (approx)
1/4 cup water

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.

CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE



Chicken with Herb-Roasted Tomatoes and Pan Sauce image

Provided by Soa Davies

Categories     Chicken     Herb     Poultry     Tomato     Vegetable     Roast     Kid-Friendly     Quick & Easy     Low Cal     Dinner     Healthy     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
6 tablespoons olive oil, divided
2 tablespoons herbes de Provence
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 tablespoons Worcestershire sauce
1 pound skinless, boneless chicken breasts
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons flat-leaf parsley leaves
3 tablespoons fresh tarragon leaves
Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Steps:

  • Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
  • Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through, 8-10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
  • Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
  • Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

HERBED CHICKEN AND RICE



Herbed Chicken and Rice image

Marjoram, thyme, rosemary and sage make this main dish taste like Thanksgiving. Your family will love the crunchy surprise of chopped walnuts. -Cindy Reams, Philipsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 11

1/2 pound boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon butter
2 large carrots, shredded
1 small onion, chopped
2 cups hot water
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage
2 cups uncooked instant rice
1/2 cup chopped walnuts

Steps:

  • In a large skillet, saute chicken in butter for 3-4 minutes. Add the carrots and onion; saute until tender. , Add water and seasonings; bring to a boil. Stir in the rice. Cover and remove from the heat; let stand for 5 minutes. Garnish with walnuts.

Nutrition Facts : Calories 299 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 66mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

HERBED RICE WITH TOMATOES AND FETA



Herbed Rice With Tomatoes and Feta image

Provided by Anna Stockwell

Categories     Rice     Tomato     Side     Kid-Friendly     Feta     Spring     Summer     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 4

1 1/2 cups long-grain white rice
1 pint cherry tomatoes, halved
8 ounces feta, crumbled
3/4 cup Herbed Olive Oil

Steps:

  • Cook rice according to package directions. Transfer to a large bowl and let cool slightly, about 10 minutes. Stir in tomatoes, feta, and Herbed Olive Oil and let sit at least 10 minutes to allow flavors to meld before serving.

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From bonappetit.com


ONE PAN TOMATO BASIL CHICKEN & RICE - CAFE DELITES
2016-09-27 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).
From cafedelites.com


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