Solo Microwave Chicken And Rice Recipes

CHICKEN AND RICE

Steps:

• Prepare rice according to package directions.
• When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.

SOLO MICROWAVE CHICKEN AND RICE

Steps:

• Put butter into a Microwave Popcorn Popper or a glass casserole dish, and microwave on high for one minute.
• Add the uncooked rice, and stir until all the grains are coated in the butter.
• Add everything else, and microwave on high for 10 minutes.
• Let sit for an additional 5 minutes or until all the liquid is absorbed.
• Add salt and pepper to taste.

ONE-POT CRISPY CHICKEN AND RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
• Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
• Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
• Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

MICROWAVE CHICKEN RICE CASSEROLE

Steps:

• In a 2-qt. microwave-safe dish, combine the onion, celery and margarine. Cover and microwave on high for 2-3 minutes or until margarine is melted. Stir in milk.
• Cover and cook on high for 4-6 minutes or until milk is steaming (do not boil). Stir in rice.
• Cover and let stand for 2 minutes.
• Add the chicken, soup, croutons, chilies and 1/2 cup cheese.
• Cover and microwave on high for 5-7 minutes or until heated through, stirring once.
• Sprinkle with remaining cheese. Cover and let stand for 5 minutes.

CHICKEN RICE SKILLET

Steps:

• In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or until a thermometer reads 165°. Remove from pan; keep warm. Add the celery, onions and peppers; cook until vegetables are crisp-tender. Stir in beans and mushrooms until heated through., Stir in the broth, water, garlic and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff with a fork. To serve, top rice mixture with chicken breasts.