Chicken Rice Recipe

One Pot Chicken and Rice

One-Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistable gluten free dinner recipe again and again.

Yield: serves 6

Ingredients:

• 4 – 6 Tablespoons butter, divided
• 1 heaping cup chopped carrots (from 1 cup baby carrots or 2 large carrots)
• homemade seasoned salt and pepper (see notes)
• 2 scant cups long grain white rice (I like Lundberg White Jasmine Rice)
• 1 Tablespoon dried minced onion
• 1 teaspoon dried minced garlic
• 2 Tablespoons dried parsley flakes
• 8 cups gluten free chicken stock
• 2 small chicken breasts (14oz), cut into bite-sized pieces

Instruction:

1. Melt 2 Tablespoons butter in a soup pot over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.
2. Add rice, dried onions and dried garlic then stir to coat in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure rice doesn’t stick to the bottom of the pot as it comes to a boil.
3. Turn heat down to medium-low then simmer for 10 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turn heat up slightly to bring back up to a bubble, then turn back down to medium-low and continue to simmer until chicken is cooked through and rice is al dente, 12-15 more minutes, stirring occasionally and more frequently near the end.
4. Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 – 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve. Note: dish will thicken as it cools.
5. Leave a comment and star rating if you loved the recipe! Thank you for considering!

15-Minute Chicken & Rice Dinner

Here it is, your perfect busy day dinner recipe! 15-Minute Chicken & Rice Dinner gives you chicken, rice and veggies, all in one skillet, all in 15 minutes, start to finish. It also uses ingredients you usually have on hand, so there’s no need to make a late grocery run! Start by browning some chicken breasts, then add condensed cream of chicken soup, water, instant rice and broccoli to the skillet. Just make sure you’re using instant rice so it cooks quickly! You can even use instant brown rice- see the tip below for how. This 15-Minute Chicken & Rice Dinner recipe is so quick and easy, no one will even have time to ask, What’s for dinner?

Prep: 5min

Total: 15min

Yield: 4 servings

Serving Size: servings

Nutrition Facts: servingSize servings, calories 454cal, Carbohydrate 0.64g, Cholesterol 2.5g, Fat 110, Fiber 62mcg, Protein 33.1mg, Saturated Fat 12.2g, Sodium 0.1g

Ingredients:

• 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
• 1 tablespoon vegetable oil
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Condensed Unsalted Cream of Chicken Soup
• 1 1/2 cups water
• 1/4 teaspoon paprika
• 2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cups)
• 2 cups fresh or frozen broccoli florets (about 6 ounces)

Instruction:

1. [{‘@type’: ‘HowToStep’, ‘text’: ‘Season the chicken with salt and pepper’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Heatthe oil in a 12-inchskillet over medium-high heat’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken)’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the chicken from the skillet’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir the soup, water and paprika in the skillet andheat to a boil’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir in the rice and broccoli’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Reduce the heat to low’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Return the chicken to the skillet’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle the chicken with additional paprika’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cover and cook for 5 minutes or until the chicken is done and the rice is tender’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Season to taste before serving’}]

Chicken and Rice

This old-fashioned Chicken and Rice with celery and onions is one of the world’s most nearly perfect comfort food recipes. Your family will love it!

Prep: 5min

Total: 40min

Yield: 6

Serving Size: 1

Nutrition Facts: servingSize 1, calories 389 kcal, Carbohydrate 43 g, Protein 18 g, Fat 15 g, Saturated Fat 8 g, Cholesterol 87 mg, Sodium 1102 mg, Fiber 1 g, Sugar 3 g, Trans Fat 1 g

Ingredients:

• 6 tablespoons butter (divided)
• 1 large onion (diced)
• 3 ribs celery (diced)
• 3 boneless, skinless chicken thighs ((or 2 breasts), cut into 1” pieces)
• 3 cups chicken stock
• 1 ½ cups rice ((long grain white, basmati, or brown))
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley ((optional))

Instruction:

1. In a large deep skillet over medium heat, melt 4 tablespoons of the butter.
2. Add the onion and celery and cook until softened but not browned.
3. Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.
4. Add the stock, rice, salt, pepper, remaining butter, and parsley. Bring to a boil.
5. Reduce the heat to low, cover and cook 20 minutes or until rice is tender.

One Pan Creamy Chicken and Rice Recipe – Laura Vitale

FAQ

How to make Chiken rice?

What can I add to rice for flavor?

1. Alternative Cooking Liquid. For an effortless yet dramatic difference, infuse your rice with flavored cooking water or use more aromatic liquid like broth or juice. …
2. Cheese. …
3. Vegetables. …
4. Avocado. …
5. Herbs and Seasonings. …
6. Nopalitos or Cactus Pads.

How do you flavor white rice?