How To Cook Chicken And Rice Together Recipes

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CHICKEN AND RICE

Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!

Provided by R.E. Vincent

Categories     Meat and Poultry Recipes     Chicken

Time 20m

Yield 6

Number Of Ingredients 3



Chicken and Rice image

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.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 29.4 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 456.1 mg, Sugar 0.3 g

2 cups instant rice
1 (5 ounce) can chicken chunks, drained
1 (10.75 ounce) can condensed cream of chicken soup

EASY CHICKEN WITH RICE

You can make a big deal out of chicken with rice -- at its zenith, it becomes paella -- but it is a dish that takes well to short cuts. And even at its simplest, it's a crowd-pleaser. For fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. To reduce greasiness, I remove the skin from the chicken before cooking it. (In a moist dish like this one, the skin is not especially appetizing anyway.) You can easily vary this dish by using any stock instead of water; by substituting another grain, like pearled barley, for the rice; by sautéing or roasting the chicken separately and combining it with the rice at the last minute; by adding sausage or shellfish, like shrimp, along with the chicken, or, most excitingly, by adding strips of red pepper, pitted olives, capers, chopped tomatoes or shelled peas to the initial onion mix.

Provided by Mark Bittman

Categories     dinner, weeknight, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8



Easy Chicken With Rice image

Steps:

  • Set 3 cups of water to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Remove skin from chicken.
  • Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water. Turn heat to medium-low, and cover.
  • Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 30 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 8 grams, Sodium 578 milligrams, Sugar 1 gram, TransFat 0 grams

3 tablespoons olive oil
2 medium onions, about 8 ounces, peeled and sliced
Salt and freshly ground black pepper
1 chicken, cut up into serving pieces
1 1/2 cups white rice
Pinch saffron, optional
Freshly minced parsley or cilantro for garnish
Lemon or lime wedges

EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE

This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!

Provided by J. Saunders

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 5

Number Of Ingredients 5



Easy and Delicious Chicken and Rice Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
  • Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g

1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 ⅞ cups water
1 (1 ounce) package dry onion soup mix
4 skinless, boneless chicken breast halves

CHICKEN AND RICE

Crunched for time? Consider this fast-to-fix chicken and rice bake from Doris Barb of El Dorado, Kansas. After popping it in the oven, you can toss together a salad and have dinner on the table in no time.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8



Chicken and Rice image

Steps:

  • Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.

Nutrition Facts : Calories 358 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1080mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.

6 boneless skinless chicken breast halves
1-1/2 cups uncooked instant rice
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2 tablespoons onion soup mix
1 package (10 ounces) frozen peas, thawed
1/2 cup minced fresh parsley

SPANISH CHICKEN AND RICE

This chicken is great because you throw it all together in a pot & let it cook until the chicken is so tender, it's almost falling off the bone. Remove skin from chicken before cooking for a healthier dish.

Provided by Marli

Categories     Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10



Spanish Chicken and Rice image

Steps:

  • Heat 2 tablespoons of the oil in a large pot.
  • Season the chicken pieces with salt & pepper and brown in batches.
  • Remove from pot.
  • Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent.
  • Stir in the paprika and cook for 30 seconds.
  • Add the tomatoes and simmer gently until it has thickened.
  • Stir in the water, then add the rice and the tumeric.
  • Return the chicken to the pot and stir to combine.
  • Bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.

Nutrition Facts : Calories 768.6, Fat 38.2, SaturatedFat 8.8, Cholesterol 167.7, Sodium 176.1, Carbohydrate 60.8, Fiber 5, Sugar 5.8, Protein 43.4

1/4 cup olive oil
4 chicken thighs
6 chicken drumsticks
1 large red onion, diced
1 large green capsicum, diced
3 teaspoons sweet paprika
1 (16 ounce) can chopped tomatoes
1 teaspoon ground turmeric
1 1/4 cups arborio rice or 1 1/4 cups paella rice
3 1/2 cups boiling water

CHICKEN AND RICE IN THE SLOW COOKER!

Make and share this Chicken and Rice in the Slow Cooker! recipe from Food.com.

Provided by Mrs.Smiles

Categories     One Dish Meal

Time 6h5m

Yield 1 Dinner for 2-4, minus veggie side dish, 2-4 serving(s)

Number Of Ingredients 5



Chicken and Rice in the Slow Cooker! image

Steps:

  • Mix cream of mushroom soup, rice, and milk together in the slow cooker until well blended.
  • Sprinkle an even coating of garlic salt over the top of the rice.
  • Place 2-4 boneless, skinless chicken breast in the slow cooker. Completely immerse chicken in the rice mixture.
  • Cook on low 8-9 hours if cooking with frozen chicken. If chicken is thawed, cook on low 6-8 hours.

Nutrition Facts : Calories 1592.7, Fat 54.3, SaturatedFat 17.6, Cholesterol 219.8, Sodium 2236.7, Carbohydrate 182.5, Fiber 5.2, Sugar 4.3, Protein 85.9

2 (10 1/2 ounce) cans cream of mushroom soup
2 cups milk
2 cups white rice
garlic salt
4 chicken breasts (you can use between 2-4, depending on how much you need)

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