Rice And Chicken Recipes

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 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!

The Best Chicken and Rice

Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.

Total: 0 55min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 446, Fat 23g, Saturated Fat 5g, Carbohydrate 38g, Fiber 4g, Sugar 5g, Protein 23g, Cholesterol 97mg, Sodium 1072mg

Ingredients:

• 2 tablespoons canola oil
• 4 to 6 bone-in, skin on chicken thighs (about 6 ounces each)
• 1/2 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds
• 3 stalks celery (about 9 ounces), sliced 1/4-inch thick
• 2 large shallots (about 4 ounces), finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh oregano leaves, chopped
• 2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice
• 1 cup long-grain rice
• 4 cups low-sodium chicken stock
• 1 tablespoon chopped fresh chives

Instruction:

1. Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
2. Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
3. Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

How To Make Chicken & Rice | Easy One Pot Recipes #MrMakeItHappen

FAQ

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What else goes with chicken and rice?

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• 5 of 16 Roasted Asparagus with Lemon.
• 6 of 16 Blackberry Muffins.
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