Spiced Yellow Rice With Chicken And Vegetables Recipes

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EASY CHICKEN AND YELLOW RICE RECIPE



Easy Chicken And Yellow Rice Recipe image

Quick and easy chicken and yellow rice dinner, perfect for using leftover chicken on a busy night.

Provided by Ivy B

Categories     Main Course

Time 40m

Number Of Ingredients 4

5 Cups homemade chicken broth
1 10 oz pkg Vigo Yellow Rice
2 Cups Pulled/chopped chicken pieces
1 - 1.5 Cup frozen peas

Steps:

  • Put 5 cups homemade chicken broth in a large pot and bring to a boil.
  • Following the instructions on the Vigo rice bag - dump the rice in the boiling broth and stir for 1 minute on boil.
  • Lower heat to simmer. Dump in the chicken pieces and stir. Cover and simmer for 20 - 25 minutes.
  • Dump the frozen peas on the top, cover and cook for another 10 - 15 minutes.

YELLOW RICE WITH CHICKEN



Yellow Rice With Chicken image

Yellow Rice With Chicken

Number Of Ingredients 7

2 pkgs Mahatma® Yellow Seasoned Rice
1 Tbsp olive oil
¼ cup shallot, minced
8 oz boneless skinless chicken breast, cubed
½ cup frozen peas and carrots
½ cup frozen corn
¼ cup parsley, chopped

Steps:

  • With sautéed shallots, peas, and carrots - the ingredient list alone makes this Yellow Rice with Chicken as easy to make as it is to shop for. With the addition of a few everyday ingredients, like fresh parsley and chicken breast, the only thing you'll need to prep ahead of time is the dinner table, as this recipe will be done in no time! Step 1
  • Prepare rice according to package directions. Step 2
  • Heat oil in a medium skillet over medium heat. Sauté shallots for 2 minutes. Step 3
  • Add chicken and sauté until it is no longer pink, for about 5-10 minutes. Step 4
  • Add peas, carrots, corn, and parsley. Sauté for 1 minute or until the desired temperature is reached. Step 5
  • When cooked through, fold mixture into prepared rice and get prepared to enjoy!

SPICED YELLOW RICE WITH CHICKEN AND VEGETABLES



Spiced Yellow Rice with Chicken and Vegetables image

This chicken dish jazzes up the rice with coriander, turmeric, and cumin seed for an Indian flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 13

1 whole chicken (3 to 4 pounds), cut into 10 pieces
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 small yellow onion, diced medium
2 garlic cloves, roughly chopped
1 medium potato, diced
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cumin seed
1 1/2 cups long-grain white rice
3 cups cauliflower florets (from 1 head)
1 cup frozen peas
2 1/2 cups low-sodium chicken broth or water

Steps:

  • Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
  • Reduce heat to medium and add onion, garlic, and potato to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in coriander, turmeric, cumin, and rice, and cook 1 minute.
  • Add cauliflower, peas, and broth, and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 739 g, Fat 24 g, Fiber 5 g, Protein 53 g

YELLOW RICE WITH VEGETABLES



Yellow Rice with Vegetables image

Spanish yellow rice with fresh veggies that everyone loves.

Provided by Angie Duffy Hernandez

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 teaspoon vegetable oil
1 small onion, chopped
1 carrot, diced
½ cup chopped broccoli florets
¼ cup diced red bell pepper
1 clove garlic, minced
3 cups vegetable broth
1 ½ cups rice
1 (1.41 ounce) package sazon seasoning with coriander and achiote (such as Goya®)
1 dash adobo seasoning with pepper (such as Goya®)

Steps:

  • Heat oil in a saucepan over medium heat. Cook and stir onion, carrot, broccoli, red bell pepper, and garlic in hot oil until garlic just begins to brown, about 5 minutes.
  • Pour vegetable broth into the saucepan; add rice, sazon seasoning, and adobo seasoning and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.

Nutrition Facts : Calories 205.8 calories, Carbohydrate 42.8 g, Fat 1.4 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 1243.9 mg, Sugar 3 g

SPICY RED RICE WITH CHICKEN AND VEGETABLES



Spicy Red Rice With Chicken and Vegetables image

Another dish that I discovered on another site, then tweaked to my taste preferences. For a dish that's not so spicy, reduce the amount of cayenne pepper and substitute plain or herbed diced tomatoes for the tomatoes with green chilies.

Provided by Lynne M

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
salt and pepper, to taste
3 large red bell peppers, seeded, cut into 3/4-inch pieces
1 large onion, cut into 3/4-inch pieces
8 large garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon hot Hungarian paprika
1 teaspoon cayenne pepper
1 1/2 cups long grain white rice (I prefer Uncle Ben's)
1 (15 ounce) can low-sodium low-fat chicken broth
0.5 (15 ounce) can diced tomatoes with green chilies, lightly drained, reserving juice

Steps:

  • Heat oil in heavy large pot, over medium-high heat. Sprinkle chicken with salt and pepper.
  • Add chicken, bell peppers, onion, garlic and oregano to pot. Saute 5 minutes, then mix in paprika and cayenne pepper. Add rice and stir to coat.
  • Mix in broth and tomatoes, and bring to a boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more liquid (I use the reserved juice) by 1/4 cupfuls if dry, about 25 minutes.
  • Season to taste with salt and pepper and serve.

SPICY YELLOW RICE



Spicy Yellow Rice image

Make and share this Spicy Yellow Rice recipe from Food.com.

Provided by Sharon123

Categories     Long Grain Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1 cup onion, chopped
1/4 cup green pepper (you may also add red)
2 large garlic cloves, minced
3/4 cup long grain rice, uncooked
1 3/4 cups water (you may use broth)
1 bouillon cube (I use veg.)
1 bay leaf
1/2 teaspoon hot sauce (I use chipotle)
3/4-1 teaspoon turmeric
1/2 teaspoon oregano
1/2 teaspoon salt, to taste
1/4 teaspoon pepper

Steps:

  • Heat a medium skillet, add butter and melt.
  • Add the onion, green pepper, and garlic. Saute about 5-8 minutes, or till tender.
  • Add the rice, stirring gently.
  • Now, add the water or broth, and the rest of the spices.
  • Bring the mixture to a boil, cover, reduce heat, and cook for about 20 to 25 minutes, allowing the rice to become tender and the liquid to absorb. Enjoy!
  • Serves 6.

Nutrition Facts : Calories 117.9, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.2, Sodium 327.8, Carbohydrate 22.1, Fiber 1, Sugar 1.4, Protein 2.2

SPICY CHICKEN AND RICE



Spicy Chicken and Rice image

As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! -Jessica Costello, Westminster, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 5h50m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 pounds boneless skinless chicken breast halves
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 medium green peppers, chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle pepper
6 cups cooked brown rice
1 can (15 ounces) black beans, rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup reduced-fat sour cream

Steps:

  • Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.

Nutrition Facts : Calories 389 calories, Fat 7g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 817mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein.

HIDDEN VEGGIE CHICKEN & RICE RECIPE BY TASTY



Hidden Veggie Chicken & Rice Recipe by Tasty image

Here's what you need: chicken thighs, salt, pepper, garlic powder, paprika, dried basil, dried oregano, zucchinis, rice, garlic powder, salt, pepper, chicken broth

Provided by Claire Nolan

Categories     Dinner

Yield 5 servings

Number Of Ingredients 13

5 chicken thighs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
2 zucchinis, grated
1 cup rice
½ teaspoon garlic powder
salt, to taste
pepper, to taste
1 ½ cups chicken broth

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
  • On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
  • Grate both zucchinis with a box grater.
  • Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
  • Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken's internal temperature reads 165˚F (75˚C).
  • Remove chicken and broil 1-2 minutes to crisp skin even more (optional).
  • Serve chicken on bed of rice mixture.
  • Enjoy!

Nutrition Facts : Calories 417 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 1 gram, Protein 33 grams, Sugar 3 grams

EASY CHICKEN AND YELLOW RICE



Easy Chicken and Yellow Rice image

Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.

Provided by Noty661

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

5 ½ cups water
1 tablespoon chicken bouillon granules
4 skinless, boneless chicken breast halves
1 green bell pepper, diced
¼ cup olive oil
1 (16 ounce) package yellow rice
1 pinch ground black pepper
1 pinch poultry seasoning, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
  • Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
  • Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 58.6 g, Cholesterol 44.9 mg, Fat 11.1 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 1.8 g, Sodium 1205.4 mg, Sugar 2 g

SPICY RED RICE WITH CHICKEN AND VEGETABLES



Spicy Red Rice with Chicken and Vegetables image

Categories     Chicken     Onion     Pepper     Poultry     Rice     Tomato     Valentine's Day     Fall     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
3 large red bell peppers, seeded, cut into 3/4-inch pieces
1 large onion, cup into 3/4-inch pieces
8 large garlic cloves, chopped
1 tablespoons dried oregano
1 tablespoon paprika
3/4 to 1 teaspoon cayenne pepper
1 1/2 cups long-grain white rice
2 cups (or more) canned low-salt chicken broth
2/3 cup tomato sauce
1 1/2 cups frozen peas, thawed

Steps:

  • Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes.
  • Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.

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