Riceandchickpeacasserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
• Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.

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!

Steps:

• Drain the soaked chick peas and, in a large pot, combine them with the water and the bay leaf. Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender. Drain, reserving the cooking water, and discard the bay leaf. There should be 3 cups of liquid, if necessary, add some water to make up the amount.
• Heat a large ovenproof casserole over low heat and cook the salt pork, turning it over occasionally, for 4 to 5 minutes. Increase the heat to medium and add the onion. Cook for 4 minutes, stirring occasionally. Add the yellow pepper, garlic, and bacon and cook for about 8 minutes more, until all the vegetables are softened. Tip the pan to the side and spoon off all but about 2 tablespoons of the fat. Add the rice and stir for about 3 minutes, until it is well coated with the fat and just beginning to brown. Add the salt, pepper, sherry, the reserved 3 cups cooking liquid, and the chick peas.
• Cook partially covered over medium high heat without stirring until most of the liquid has been absorbed and small craters appear in the top of the rice, 20 to 25 minutes. Reduce the heat to low, stir the rice with a fork, and cover tightly. Cook for about 10 minutes more, until the rice is tender. Remove the salt pork and serve.

Steps:

• Preheat oven to 350°.
• Lightly oil a small casserole or 8-inch baking pan.
• In a large bowl, mash chickpeas till thick but still coarse.
• Set aside.
• In a large, non-stick fry pan, heat olive oil.
• Gently sauté onions, peppers, celery, carrot and mushroom over medium-low heat until vegetables are soft.
• Combine remaining ingredients and vegetables with chickpeas.
• Turn into casserole dish and bake 45 minutes.
• Serve with vegetarian gravy or tomato sauce.

Steps:

• Cook the basmati rice according to the package instructions.
• Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
• Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

Steps:

• Saute the onion and garlic in olive oil in a large skillet over medium-high heat, stirring constantly, until tender.
• Stir in the cooked rice and the remaining ingredients. Cover the skillet, reduce the heat to low, and simmer for 15 to 20 minutes, stirring occasionally.

Steps:

• Preheat oven to 350°F. Season spareribs with salt and pepper. Brown spareribs in heavy large Dutch oven over high heat. Transfer ribs to plate. Add onion and garlic to pot and sauté until onion is translucent, about 5 minutes. Add all remaining ingredients except pimientos to pot. Bring to boil, scraping up browned bits. Return ribs and any collected juices to pot. Push ribs into rice mixture. Season with salt and pepper. Spread pimientos evenly over top. Cover pot and bake until meat and rice are tender and all liquids are absorbed about 50 minutes.

Steps:

• Cover chickpeas with water and simmer 10-15 minutes or until just tender.
• Meanwhile, prepare the rice. In a saucepan, heat 2 tablespoons of oil. Add garlic and fry 2 minutes. Stir in rice and stir-fry 3 to 4 minutes, then stir in 1-1/4 cups stock or water. Simmer 10 minutes, then add another 1-1/4 cups stock or water. Continue cooking 10 to 12 minutes or until liquid is absorbed and rice is tender.
• Drain chickpeas. In a skillet, pour enough oil to just cover the bottom. Add chickpeas and fry, stirring frequently, until golden-brown. Remove chick peas with slotted spoon and stir into rice.
• Serve topped with tomato sauce.

Steps:

• Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
• Gradually stir in broth and milk, stirring until thick and smooth.
• Stir in chicken and add salt and pepper; set aside.
• Grease a 1 1/2 quart shallow baking dish.
• Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
• Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
• Bake at 400° until hot and bubbly, about 20 to 25 minutes.

Steps:

• Cook water, rice, thyme, and bay leaf and set aside.
• Heat olive oil and half of the butter in a skillet and then add chickpeas.
• When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
• Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
• Remove from heat and mix rice and chickpeas together until rice is a golden color.
• Mix in remaining butter (cubed) and Parmesan cheese.

Steps:

• Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add the chicken and carrot. Fry the veg until starting to brown, then add the cinnamon and lemon, and season well. Stir in the rice and raisins, then add the stock and bring to a simmer.
• Scatter the chickpeas on top, then cover with the lid. Cook for 15 mins over a low heat until the rice has absorbed all the stock - if the rice is still firm, add 50ml water. Stand for 5 mins, then fluff up the rice. Dot over the remaining butter, then serve.

Steps:

• Heat oil in large skillet on medium-high heat. Add chorizo, onions, green peppers and garlic; cook and stir 5 min. or until vegetables are crisp-tender.
• Add water, chickpeas and seasonings; stir. Bring to boil.
• Stir in rice; cover. Reduce heat to medium-low; simmer 20 min. or until rice is tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
• In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.