Rice Cooker Chicken Quinoa With Sun Dried Tomatoes Recipes

CHICKEN BREAST WITH SUN-DRIED TOMATOES

Steps:

• Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside., Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm., In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.

RICE COOKER CHICKEN QUINOA WITH SUN-DRIED TOMATOES

Steps:

• Stir chicken breast cubes, water, quinoa, onion, sun-dried tomatoes, garlic, curry powder, and ground black pepper together in the bowl of a rice cooker.
• Cook on white rice setting according to manufacturer's directions.

SUN DRIED TOMATO CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
• Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
• Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

TOMATO CHICKEN AND RICE

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 RICE AND SUN-DRIED TOMATOES

Steps:

• In a large non-stick skillet heat the oil.
• Add the chicken and sprinkle with the oregano, salt and pepper.
• Brown the chicken, turning regularly, about 8-10 minute.
• Transfer to a plate.
• Combine the rice, celery, scallions and garlic in the skillet.
• Saute about 2 minutes on medium heat.
• Stir in the tomato juice, tomatoes (and a few spoonfuls of water if it looks dry.).
• Bring to a boil, reduce heat, and return chicken to the skillet.
• Simmer, covered, about 45 minute or until rice is done.
• Stir in the chickpeas and heat through, about 2 minutes.