PEPPER CHICKEN AND RICE
Besides being colorful and tasty, this dish has a nice variety of textures, like tender chicken and crunchy water chestnuts.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add rice; cook and stir for 1 minute. , Drain tomatoes, reserving liquid. Add enough water to the tomato juices to measure 2-1/4 cups. Add tomato juice mixture to pan along with the soy sauce, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in green peppers and tomatoes. , Cover and simmer for 5 minutes. Add mushrooms and water chestnuts; heat through. Combine cornstarch and water until smooth. Gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
Nutrition Facts : Calories 429 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 2282mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 31g protein.
ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY
Here's what you need: lemon pepper, paprika, garlic, olive oil, chicken thighs with skin, butter, yellow onion, arborio rice, white wine, chicken broth, milk, pepper, parmesan cheese, fresh parsley
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
- In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don't worry! It will finish cooking when you put it in the oven.)
- With a paper towel, carefully wipe out excess fat, leaving the seasoning.
- Preheat your oven to 350˚F (175˚C).
- On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
- Add the rice and stir until it becomes translucent (1-2 minutes).
- Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
- Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
- Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
- Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
- Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
- Enjoy!
Nutrition Facts : Calories 1478 calories, Carbohydrate 104 grams, Fat 88 grams, Fiber 3 grams, Protein 58 grams, Sugar 16 grams
(LEFTOVER) CHICKEN, SPINACH AND YELLOW PEPPER RICE
Fast and filling, this juicy, colourful and fresh-tasting combination is similar to risotto, but lighter on the palate and the hips! A good way to use leftover chicken.
Provided by English_Rose
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the stock in a small saucepan and bring to simmering point.
- Meanwhile, heat the olive oil in a large saucepan. Add the yellow pepper and fry, stirring often, until the pepper has softened but not browned. Add the rice and continue cooking and stirring for 1-2 minutes, until the rice is translucent and shiny.
- Pour the wine into the pan of rice and simmer until it has almost evaporated. Add a ladle of the hot stock to the rice and cook, stirring constantly, over a low heat until the liquid has been absorbed. Continue adding the stock to the rice a little at a time and stirring until the liquid has been absorbed, for about 17 minutes.
- When the rice is almost done, add the chicken and the spinach leaves and stir to mix evenly. Allow to heat through for 2-3 minutes, then adjust the seasoning to taste with salt and pepper and serve hot.
Nutrition Facts : Calories 485.8, Fat 9.3, SaturatedFat 2, Cholesterol 32, Sodium 424.9, Carbohydrate 70.7, Fiber 1.7, Sugar 4.7, Protein 20.4
SPINACH RICE CASSEROLE WITH CHICKEN
Make and share this Spinach Rice Casserole With Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, whisk the eggs until blended.
- Add the milk, onions, butter, parsley, thyme, salt, and Worcestershire sauce and mix well.
- Stir in the spinach, chicken, 2 cups cheese and the rice.
- Turn the mixture into a lightly sprayed or oiled 3-quart casserole or baking dish.
- Bake, uncovered, until bubbly, about 45 minutes.
- Sprinkle the remaining 1 cup cheese over the top and bake, uncovered, until the cheese melts, about 5 minutes longer.
Nutrition Facts : Calories 552.5, Fat 30.2, SaturatedFat 16.8, Cholesterol 204.4, Sodium 927.8, Carbohydrate 32.4, Fiber 3.5, Sugar 3, Protein 37.9
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