Yellow Rice With Chicken Recipes

EASY CHICKEN AND YELLOW RICE

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.

YELLOW RICE WITH CHICKEN

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!

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.

SIMPLE YELLOW RICE WITH CHICKEN LEGS

Steps:

• Boil chicken legs in water until fully cooked, retaining at least 2 cups of resulting broth. Remove chicken meat from bones.
• Cook rice according to directions, using broth instead of water.
• About 5 - 10 mins prior to rice being fully cooked, put chicken meat in pan, adding more broth or water if needed. Stir.
• When rice is cooked, stir to mix thoroughly, then serve with vegetable of choice, or salad.

TOO TIRED, & BROKE, YELLOW RICE AND CHICKEN

Steps:

• Follow package directions on rice, using liquid from chicken can (mixed with water) to comprise overall liquid measurement required for rice preparation.
• Add chicken to water first, (if canned, break it apart in water) then continue to cook according to directions on rice package, on your stove top.
• Serve, relax & enjoy.

SPICED YELLOW RICE WITH CHICKEN AND VEGETABLES

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.