Yellow Rice And Chicken Recipes

CUBAN CHICKEN WITH YELLOW RICE

Cuban Chicken With Yellow Rice image

A wonderful one dish meal that the entire family will enjoy. Beautiful presentation with the yellow rice, green peas and red peppers.

Provided by Chef Petunia

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 cups hot water
1 medium garlic clove, minced
1 (10 ounce) package yellow rice
1/2 lb frozen peas, do not thaw
2 roasted red peppers, chopped

Steps:

Heat oil in a large deep skillet over med-high heat. Add chicken and brown on both sides until golden and almost done. Remove to a plate, sprinkle with salt and pepper and keep warm.
Pour water into skillet and add garlic. Bring to a boil and add rice and stir. Add chicken back to pan on top of rice and bring to a boil. Cover and reduce heat. Cook until liquid is absorbed and rice is tender, about 20 minutes.
Spoon peas and roasted red pepper over top. Cover again and cook 3-5 more minutes.

ONE-POT SPANISH CHICKEN AND YELLOW RICE

One-Pot Spanish Chicken and Yellow Rice image

An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!

Provided by Kel Kel

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 38m

Yield 4

Number Of Ingredients 7

Ingredients

1 onion, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into large chunks
2 ⅓ cups water
½ (16 ounce) package yellow rice (such as Vigo®)
⅔ cup frozen peas

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.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g

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

Ingredients

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

CENTRAL AMERICAN YELLOW RICE AND CHICKEN

Central American Yellow Rice and Chicken image

Delicious AUTHENTIC rice recipe from an experienced AUTHENTIC central american cook! I use this side dish for family gatherings and special occasions. This recipe was handed down to me from my grandmother and hope you enjoy it as much as I do! It calls for PARBROILED rice not regular long grain rice. It is better to use parbroiled as it will not become all mushy and pasty as regular rice does when you make the mistake of adding too much water (as many of us rice cooks do!). I reccomend using chicken breast and not any other dark chicken meat because when you shred dark meat, you get really ugly dark parts and it looks kinda disgusting when served with rice (or any other side dish for that matter). Chicken breast comes out white and clean. When it comes to adding the curry powder, I usually add about 3 tablespoons because I like my rice to come out a nice darker yellow color and I enjoy the taste of curry but it may not suit your palate. You should taste the rice broth as you add the curry to determine if you have added enough curry to suit your taste buds. Don't forget to salt your rice DURING cooking time! If you notice that the water that you added to cook the rice has absorbed and the rice is still a little hard then don't worry and add another 1/4 cup water and extend cooking time about 10 min or until water has been absorbed. You can also add small shrimp to this recipe to give it a little seafood twist (it also tastes great!).

Provided by Chef Sarita in Aust

Categories Chicken Breast

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

2 cups parbroiled rice (prefferably Uncle Ben's)
4 1/4 cups water
2 -3 tablespoons cooking oil
2 skinless chicken breasts (boiled, cooked and shredded)
1 cup frozen peas and carrot
1/4 cup chopped bell pepper
1/4 cup chopped onion
2 -3 tablespoons curry powder
salt

Steps:

Heat oil in a large cooking pot. Add chopped onions, bell pepper and rice. Stir fry about 1 1/2 minute being careful to stir constantly as rice can burn if left alone.
Add water, frozen vegetables and shredded chicken.
Add curry and salt to taste.
Cover and cook rice about 20-25 minute Extend cooking time if water has not been completly absorbed.
Let rice cool for 5 min and fluff with fork.
Usually served as a side dish. Can serve with enchiladas, salad, refried beans, pork cops, etc -- .

Nutrition Facts : Calories 287.9, Fat 4.7, SaturatedFat 0.8, Cholesterol 34.2, Sodium 56.3, Carbohydrate 42.3, Fiber 1.9, Sugar 0.4, Protein 17.7

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