You can use either regular rice or instant rice. Cook the rice according to the package directions for how many servings you'll need. While the rice is cooking, brown chicken breasts in a little oil. I always like to add a little salsa too. When the rice is done, pour salsa in and stir to mix well. This is good when you have leftover salsa in the fridge. Half a large jar is enough for 4 servings-worth of rice (about 1 cup uncooked).
1 can Ro-tel tomatoes and chilies + water to make 3 cups
1-1/2 cups rice
Saute chicken in oil in skillet until no longer pink, Remove and set aside. Saute rice in oil until golden brown. Add chicken, corn, beans and Ro-tel and water and bring to boil. Immediately cover with tight lid and turn to low. Simmer for 20 minutes and you're done. I like to add cheese and cut up avocados just before serving in warm tortillas.
Source: I jazzed up my Dad's Spanish rice recipe one night when I needed a quick, simple meal.
This chicken is very tender and good. This is very simple to make, and it's one of my favorite comfort foods.
2 1/4 cups Minute Rice
6 chicken breasts
1/2 stick margarine, melted
2 cans cream of mushroom or cream of chicken soup
1 cup water
Place rice in large greased casserole dish. Place 1 layer of chicken over rice. Mix margarine, soup and water; pour over chicken. Bake, covered, at 275 degrees F for 3 hours. Remove cover for the last 15 minutes or baking time to brown.
Heat oven to 375 degrees F. In a 2 quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake for 45 minutes or until done. Serve.
This can be cooked in one pan, Its tasty and you can change ingredients around if you like or add more!
500 grams (1 lb.) chicken thigh fillets.
1 onion, chopped
1 bell pepper, thinly sliced
1 cup mushrooms, chopped
1 clove garlic, finely chopped can be left out!
2 Tbsp. olive oil
salt and pepper to taste
1 cup long grain rice. uncooked
1 cup chicken stock (you can use a stock cube)
Saute' onion in olive oil. Add garlic and bell pepper. Cook for a few minutes. Add chicken, then the mushrooms. Cook for about 5 minutes. Add the rice, then add the stock. Season with salt and pepper. Stir, then place a lid on the pan.
Reduce heat and cook for about 20 minutes (until chicken is cooked and the rice has absorbed the liquid). You can add more liquid if needed!
Corn Kernels can be added to this dish. You can also add paprika which gives the dish a nice colour and flavour.
15-20 Minutes Preparation Time 30 Minutes Cooking Time
Sprinkle dry soup on bottom of ungreased 9x13 ovenproof glass dish. Wash rice, and place in layer on top of dry soup. Place chicken parts on top of rice. Take a pitcher and mix soup, milk and water together and pour over chicken. Bake 2 hours, covered, in 325 degrees F oven. The last 1/2 hour, uncover to brown.
This is a easy dinner to make and it is easy on your stomach. I was just able to eat rice for awhile, so as I got better I thought about adding low sodium cream of mushroom. I had some canned white chicken in the pantry and thought it might add protein and flavor. Result was delicious!
2 cups Minute rice
1 can low sodium cream of mushroom soup
1 can white chicken
1/2 can milk
1/2 can water
pinch of salt and pepper
Make the Minute rice according to directions on box.
Add a can of mushroom soup and 1/2 can of milk and 1/2 can of water. Add to rice after the rice has set for 5 minutes.
Add the chunks of white chicken to the rice, and milk/water and salt and pepper.
A creamy ranch flavored chicken and rice main dish. Homecooking that is loved by my family.
Approximate Time:45 minutes cooking time
Yield: 4 servings
1 lb boneless, skinless chicken breasts, sliced into strips
1 small onion, chopped
1 stalk celery, chopped
1 clove garlic, chopped
1 8 oz. bottle light Ranch style Dressing
2 Uncle Ben's White Rice, cooked by box directions
seasonings, as desired
Start early in the day by slicing chicken, putting it in a covered glass dish. pour over it, 1/2 bottle of Light Ranch Style Dressing. Mix it well, and refrigerate it for at least two - four hours, stirring frequently.
Using a large covered skillet, use 2 Tbsp. of olive oil, heat and add each piece of chicken coated with the salad dressing and pour extra dressing from glass dish in the pan. Keep stirring the chicken or it will stick. Lower heat if it sticks.
When it starts cooking, cover skillet, let it cook for about 10 minutes. then add onion, celery, garlic and seasonings. Stir in well.
When it starts to boil, reduce heat to simmer, cover and cook for 30 minutes.
Serve chicken and sauce over cooked white rice and serve with a fresh steamed broccoli.This sauce is delicious over the broccoli too.
I like meals that can be put together easily and baked in one pan. No mess, no fuss, but oh so good.
4 or 5 chicken breasts
2 can cream of chicken soup (or cream of mushroom) with 1 can water
2 cups instant rice
3/4 stick melted butter (6 Tbsp.)
seasoned salt and pepper, to your taste
Spread rice in a baking dish. Pour melted butter over rice. Mix both cans of cream of chicken soup with 1 cup of water and pour over rice. Place chicken over the rice. Sprinkle paprika, seasoned salt, pepper, and garlic over chicken. Cover and bake at 350 degrees F for about 1 hour or until chicken and rice are done.
We Love This. So good. Easy.
4 or 5
10 Minutes Preparation Time 60 Minutes Cooking Time
In hot butter in large skillet, saute' chicken livers until tender, about 5 minutes. Remove from heat and set aside. Cook bacon for 5 minutes. Add shallots and celery and cook 5 minutes longer, stirring occasionally. Stir in rice, salt, rosemary and pepper. Drain mushrooms, reserving liquid. Add chicken broth to mushroom liquid to measure 1 cup. Add to rice mixture. Add mushrooms and chicken livers, mixing gently, but well. Simmer, covered, for 5 minutes.
In large skillet, heat oil over medium high heat. Add onion and garlic; cook and stir until onion is tender. Add broth and picante sauce; bring to a boil. Meanwhile, season chicken with salt and pepper. Stir rice into skillet. Arrange chicken over rice. Cover tightly; reduce heat and simmer 20 minutes. Remove from heat; let stand, covered, 5 minutes or until liquid is absorbed and chicken is no longer pink in the center. Top with tomato and cheese before serving.
1 chicken bouillion cube, dissolved in 1-3/4 cups boiling water
2 cups red pepper strips
2 cups minute rice, uncooked
Mix 1/4 cup dressing and mustard in skillet, blend well. Add chicken, cook on medium heat 6 minutes or until cooked through. Stirring occasionally, stir in remaining dressing and peppers. Cover and simmer 2 minutes, add rice, cover simmer 5 minutes or until rice and peppers are tender. Remove from heat and let stand 5 minutes until liquid is absorbed.
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Place rice in buttered casserole dish. Mix everything else, except chicken. Pour half of mixture over rice, then place a layer of chicken on top and cover with the rest of the mixture of soup and salad dressing. You may use chicken broth instead of water and recipe may be doubled.
Bake at 375 degrees F for approximately 35 minutes. Make sure that the dish is completely heated through.
By Robin from Washington, IA
RE: Rice and Chicken
This has been posted a time or two before by several readers. It is one of my favorite recipes though. (10/27/2006)
Take the skin off chicken to lower saturated fat and calories.
In a large pot, brown chicken pieces in oil. Add water, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and pepper. Cover and cook over medium heat for 20 to 30 minutes or until chicken is done. Remove chicken from the pot and place in the refrigerator.
Add rice, peas, and olives to the pot. Cover pot and cook over low heat for about 20 minutes until rice is cooked. Add chicken and raisins and cook for another 8 minutes.
6 servings--Serving size: 1 cup rice and 1 piece chicken
Each serving provides:
Calories: 448 Total fat: 7 g Saturated fat: 2 g Cholesterol: 49 mg Sodium: 352 mg Calcium: 63 mg Iron: 4 mg
Grease 9x13 inch pan. Sprinkle rice on bottom. Heat soups with milk. Place chicken over rice. Sprinkle mushrooms and water chestnuts around chicken pieces. Pour soups over everything. Seal pan with foil. Bake at 325 degrees F for 2 hours and 15 minutes.
Preheat oven to 375 degrees F. Sprinkle rice evenly in bottom of greased 12x16 inch baking dish; arrange chicken over rice. Sprinkle onion mix on top. Pour mixture of boiling water and bouillon over chicken and rice. Bake for 1 hour.
Sprinkle rice and onion soup on bottom of roaster. Cover with chicken pieces. Brown mushrooms, combine with chicken soup and 1 can of water. Pour over chicken, bake uncovered for 1 1/2 hours at 350 degrees F.