CHILI BROWN RICE WITH CHICKEN, BLACK BEANS AND OLIVES
A recipe posted in the 01/14/09 edition of the Wichita Eagle. I loved the combination of ingredients and the fiber content. An easy to make mexican meal made in one dish! I think this could easily be made into a OAMC meal either cooked and frozen, or made as a "dump" meal.
Provided by Amy in Kansas
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a Dutch oven over medium heat; add the rice. Toast, stirring occasionally, until aromatic, 2-3 minutes.
- Turn heat to low; push rice aside. Stir in chili powder to taste, cumin and oregano; toast 15 seconds. Gradually stir in water; stir in 2 cups of the salsa and the salt. Taste; stir in more chili powder if you like. Heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 1 hour.
- Stir in beans, chicken, corn and olives; if mixture seems dry, stir in more salsa. Cover; continue cooking 1 minute. Turn off heat; let rest, covered, 4 minutes.
- Stir in avocado and cilantro. Add lime juice, pepper and salt to taste, if needed. Serve at the table with bowls of salsa, sour cream, cheese and onion.
Nutrition Facts : Calories 558.3, Fat 15.8, SaturatedFat 3, Cholesterol 52.5, Sodium 887.9, Carbohydrate 76.9, Fiber 11.8, Sugar 4.5, Protein 30.2
CHICKEN AND RICE WITH OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds.
- Add the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes.
- Fluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.
Nutrition Facts : Calories 500, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 953 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 34 grams, Sugar 2 grams
CHICKEN, GREEN CHILI AND RICE SKILLET
Serve up an entrée that's packed with flavor with our Chicken, Green Chili and Rice Skillet recipe. Fast, easy and delicious, this Chicken, Green Chili and Rice Skillet is a delicious way to add some Southwestern flavor to the menu.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 3 servings, about 1 cup each.
Number Of Ingredients 9
Steps:
- Cook and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes, beans and water; mix well. Bring to boil.
- Stir in chicken and rice; cover. Simmer 5 min.
- Remove from heat. Let stand, covered, 5 min. Top with cheese.
Nutrition Facts : Calories 380, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 28 g
ONE-PAN BLACK BEANS, CHICKEN AND RICE
Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
- Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.
Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g
SPANISH CHICKEN WITH RICE AND OLIVES
I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit. If you have a large electric fypan, then use it for this recipe. Please include the saffron, it really makes this recipe!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Season the chicken pieces with salt and pepper.
- Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
- Brown the chicken well on both sides; transfer to a plate.
- Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
- Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
- Add in wine and bring to a boil; simmer uncovered for 3 minutes.
- Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
- Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
- Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
- Add in the peas and olives, season with salt and pepper to taste.
- Cover the skillet and let stand for 10 minutes before serving.
Nutrition Facts : Calories 498.2, Fat 15.8, SaturatedFat 2.4, Sodium 955.6, Carbohydrate 63.9, Fiber 6.4, Sugar 11.4, Protein 12.8
SHRIMP VERACRUZ WITH BROWN RICE, CORN, AND OLIVES
Categories Salad Olive Rice Shellfish Vegetable Appetizer Super Bowl High Fiber Shrimp Winter Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium, cover, and cook just until rice is tender, about 30 minutes. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate until cold, stirring occasionally, about 1 hour. Mix in green onions, bell peppers, and olives.
- Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes. Drain; set aside. Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth. Stir half of dressing into rice mixture. (Can be made up to 8 hours ahead. Cover shrimp, rice mixture, and remaining dressing separately and chill.)
- Mix shrimp and remaining dressing into rice mixture. Season salad with salt and pepper. Transfer salad to large platter. Garnish with lime wedges.
BLACK BEAN AND CHICKPEA CHILI
This easy, filling meal uses lots of fresh vegetables, and some frozen or canned to make it easy. Ground turkey breast can be added for meat lovers. Serve over wild rice with shredded cheddar cheese, or with tortilla chips.
Provided by Jenny
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
- Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
- Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 16.5 g, Cholesterol 27.9 mg, Fat 5.3 g, Fiber 3.7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 214.4 mg, Sugar 4.6 g
BLACK BEAN CHICKEN WITH RICE
This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.
Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.
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