One Pot Yellow Rice Recipes

ONE-POT SPANISH CHICKEN AND YELLOW RICE

Steps:

• Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
• Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

BASIC YELLOW RICE

Steps:

• Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
• Remove from heat. Discard bay leaves. Transfer to a bowl.

ONE-POT YELLOW RICE RECIPE WITH MARINATED CHICKPEAS

Steps:

• Add all of the ingredients for the marinated garbanzo beans to a large bowl. Toss ingredients together until the garbanzo beans are covered in spices. Place the garbanzo beans into the microwave for 1 minute on high and then let them sit for 15 minutes.
• When the garbanzo beans are ready, heat a large Dutch oven over medium/high heat. Add 2 tablespoons ghee.
• When the ghee is melted and fragrant add the onion to the dutch oven and sauté for 2-3 minutes. Add the garlic, toss, and sauté for an additional 1 minutes.
• Add the basmati rice, turmeric, curry powder, salt, coriander, and ginger to the dutch oven. Toss the ingredients together and toast the rice for 4-5 minutes.
• Next, add the cauliflower and garbanzo beans (+ the marinade) to the Dutch oven and toss so that all the ingredients are coated in ghee and spices.
• Add the broth to the Dutch oven. Be sure all of the ingredients are submerged in broth.
• Bring the broth to a boil and then turn the heat to medium/low and cover the Dutch oven.
• Let the Dutch oven simmer over medium/low heat for 15-20 minutes.
• All of the liquid should absorb after 15-20 minutes.
• Add the spinach to the pot, toss with the rice, and cover the dutch oven for 2 minutes until the spinach has wilted.
• Remove the dutch oven from the heat and top with parsley, mint, feta, and pine nuts.
• Enjoy on its own or serve with naan bread.

ONE-POT YELLOW RICE

Steps:

• Step 1
• In bowl, toss together chicken, 2 tsp salt and 2 tsp pepper and half of green onions. Step 2
• Heat oil in large saucepan set over medium heat; cook chicken for 10 to 15 minutes or until starting to brown. Transfer to bowl using slotted spoon. Step 3
• Add tomatoes, diced onion, garlic, turmeric, cumin and remaining green onions, reserving 1 tablespoon for garnish to saucepan; cook for 3 to 5 minutes or until vegetables are slightly softened. Step 4
• Add water, rice, bouillon cube, lemon juice, and remaining salt and pepper to saucepan; bring to boil. Reduce heat to low; cover and cook for 15 to 20 minutes or until most of the liquid is absorbed. Stir in reserved chicken, beans, spinach and 1 tbsp cilantro; cook for 3 to 5 minutes or until spinach is wilted. Step 5
• Remove from heat. Garnish with remaining cilantro and green onions. Serve with lemon wedges. Recipe Tips Substitute thinly sliced kale for spinach if desired. Add frozen peas in the last 5 minutes of cooking time for rice if desired.

ONE-POT YELLOW RICE

Steps:

• Packed with select spices, zesty citrus, and fresh herbs, our One-Pot Yellow Rice is made with pantry ingredients like black beans, diced tomatoes and Thai Jasmine Rice. Step 1
• In bowl, toss together chicken, 2 tsp salt and 2 tsp pepper and half of green onions. Step 2
• Heat oil in large saucepan set over medium heat; cook chicken for 10 to 15 minutes or until starting to brown. Transfer to bowl using slotted spoon. Step 3
• Add tomatoes, diced onion, garlic, turmeric, cumin and remaining green onions, reserving 1 tablespoon for garnish to saucepan; cook for 3 to 5 minutes or until vegetables are slightly softened. Step 4
• Add water, rice, bouillon cube, lemon juice, and remaining salt and pepper to saucepan; bring to boil. Reduce heat to low; cover and cook for 15 to 20 minutes or until most of the liquid is absorbed. Stir in reserved chicken, beans, spinach and 1 tbsp cilantro; cook for 3 to 5 minutes or until spinach is wilted. Step 5
• Remove from heat. Garnish with remaining cilantro and green onions. Serve with lemon wedges. Recipe Tips Substitute thinly sliced kale for spinach if desired. Add frozen peas in the last 5 minutes of cooking time for rice if desired.

ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY

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!

ONE-POT RICE AND BEANS

Steps:

• In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
• Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
• Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
• Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.