Bbq Chicken Rice Bake Recipes

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BBQ CHICKEN & RICE DINNER



BBQ Chicken & Rice Dinner image

Discover your new favorite chicken and rice dinner. Tangy with BBQ sauce and ready to eat in just 25 minutes, BBQ Chicken and rice Dinner could very well become your new favorite weeknight dish too.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
2 cups water
1 cup frozen corn
3/4 cup KRAFT Original Barbecue Sauce
2 cups instant brown rice, uncooked

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
  • Add water, corn and barbecue sauce to same skillet; stir. Bring to boil, stirring occasionally. Stir in rice.
  • Top with chicken; cover. Cook on low heat 5 min.

Nutrition Facts : Calories 480, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

BBQ CHICKEN, VEGGIES AND RICE SKILLET



BBQ Chicken, Veggies and Rice Skillet image

Get the flavors of your backyard BBQ without having to step outside!

Provided by Elizabeth

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 20m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
½ onion, chopped
1 red bell pepper, chopped
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
Salt to taste
Ground black pepper to taste
¼ cup barbeque sauce
1 (5.5 ounce) package Knorr® Rice Sides™ - Rice Pilaf
2 cups water
1 tablespoon buttery spread
1 cup frozen corn kernels, thawed, or fresh corn kernels
1 green onion (green tops only), sliced

Steps:

  • Heat olive oil in a large skillet over medium high heat. When oil is hot, add the onions and red peppers and cook and stir until the onion becomes translucent, about 2 minutes. Season the chicken with salt and pepper and add to the skillet. Saute until it begins to brown, 2 to 4 minutes. Add the BBQ sauce and stir until combined. Transfer mixture to a bowl.
  • Add Knorr® Rice SidesTM- Rice Pilaf, water and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low and continue cooking for 5 minutes. Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand 2 minutes.
  • Serve topped with chopped green onions.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 47.6 g, Cholesterol 69.2 mg, Fat 10.3 g, Fiber 2.7 g, Protein 30.3 g, SaturatedFat 2.1 g, Sodium 699.5 mg, Sugar 7.3 g

BAKED BBQ CHICKEN WITH RICE



Baked BBQ Chicken With Rice image

This is such an easy, scrumptious dinner meal. Chicken on the bone baked in your favorite BBQ sauce served over a bed of rice covered in BBQ sauce.

Provided by PeachWeb

Categories     Low Cholesterol

Time 1h37m

Yield 5-6 serving(s)

Number Of Ingredients 8

1 whole broiler-fryer chicken, Cut up
1 (28 ounce) bottle barbecue sauce
3 cups ketchup
1/4 cup onion
1/4 cup bell pepper
1/4 cup jalapeno, cleaned well, ribs removed with a spoon
2 -4 tablespoons sugar, to taste
6 cups cooked rice (that means 3 cups of uncooked rice)

Steps:

  • Preheat oven to 400°F.
  • Removed skin from chicken and rinse well. Set aside to dry a bit while you perform the other steps.
  • Spray the (in)sides of your baking dish with cooking spray, it will make cleanup easier.
  • Combine BBQ Sauce, Ketchup and sugar in the baking dish. Add in the (optional) chopped vegetables. (You don't have to stop at the ones I've listed. Also good in there is grated carrot, cauliflower, corn, eggplant, mushrooms -- whatever! Just stay away from vegetables that will introduce too much liquid like squash, cucumber and cabbage. You don't want a runny BBQ sauce.).
  • Stir that all up and place your chicken in the baking dish. I like to 'toss' the chicken so it gets completely coated in the bbq.
  • Cover with foil and place into oven.
  • Bake for 1 hour (up to 1.5 hours -- until you see the chicken start to degrade from the bone).
  • Remove foil and return to oven another 15 to 20 minutes to cook sauce on chicken.
  • Serve atop or beside rice covered in the extra BBQ sauce (and vegetables, if you've added any).
  • ** You can also cook this meal in your crock pot (not the rice, of course)-- just throw it all in there. and make the rice when you get home.
  • ** If you have only 2 people to feed, you can do as I have done for the photo and cook up a single large breast (with skin and bone in -- for flavor) in a covered skillet along with the vegetables. Flip after 15 minutes. After another 20 to 25 minutes, pull the breast out, remove skin and debone, cut into cubes. It may not be cooked completely (especially if you threw it in there frozen), so you may see some blood . Then add BBQ Sauce, Ketchup and sugar to pan, and return the chicken to the sauce. Let cook uncovered for about 15-20 minutes to reduce sauce. Alternatively, you could (if you had time and the inclination) place the chicken cubes on a pan, coat with sauce, roast for 20-30 minutes at 400F, put it over your rice and BBW /w veg.
  • The most important things to understand are: 1) it is the flavor of the chicken bones and ketchup that make the BBQ sauce mild enough to eat straight over rice, and 2) avoid vegetables that will add liquid to the sauce.
  • Now, go forth and make BBQ Chicken over rice. :).

BARBECUED CHICKEN 'N' RICE



Barbecued Chicken 'n' Rice image

For this recipe, my daughters enjoy measuring the rice and stirring together the spices and other ingredients that go into the homemade barbecue sauce. The moist, tender chicken is one of their dad's favorites, so they're always proud to have played a part in making it.-Patricia Kaliska, Phillips, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1/3 cup chopped onion
2 tablespoons chopped celery
1 tablespoon butter
1 cup ketchup
1/3 cup packed brown sugar
3 tablespoons vinegar
2 tablespoons water
1 tablespoon Worcestershire sauce
2 teaspoons prepared mustard
1/2 teaspoon salt
2 garlic cloves, minced
Few drops hot pepper sauce, optional
1-1/2 cups uncooked long grain rice
1-1/4 cups chicken broth
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

Steps:

  • In a saucepan, saute onion and celery in butter until tender. Add the next nine ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. , Meanwhile, combine rice and broth in a greased 13-in. x 9-in. baking dish. Top with chicken and barbecue sauce. Bake, uncovered, at 400° for 55-60 minutes or until the rice is tender and meat juices run clear.

Nutrition Facts :

CHICKEN AND WILD RICE BAKE



Chicken and Wild Rice Bake image

Creamy, cheesy good. Good chicken and wild rice baked casserole to feed a crowd.

Provided by Shelly

Categories     Rice Casserole

Time 1h10m

Yield 10

Number Of Ingredients 14

2 (6.1 ounce) boxes fast-cooking long grain and wild rice mix
1 ¾ cups water
5 tablespoons butter, divided
1 large sweet onion, chopped
5 cups cubed cooked chicken
4 cups shredded Cheddar cheese, divided
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (8 ounce) cans sliced water chestnuts, drained
1 (16 ounce) container sour cream
1 cup milk
½ teaspoon salt
½ teaspoon ground black pepper
½ cup soft bread crumbs
¼ cup sliced toasted almonds

Steps:

  • Combine rice, contents of included seasoning packet, 1 3/4 cups water, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to medium or medium-low, and simmer, covered, for 5 minutes. Remove from heat and set aside until water is absorbed, about 5 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt remaining butter in a large skillet over medium-high heat. Add onion and saute until soft, about 5 minutes. Transfer to a large baking dish with cooked rice. Add chicken, 3 cups Cheddar cheese, condensed soup, water chestnuts, sour cream, milk, salt, and pepper and stir until well mixed. Top with bread crumbs.
  • Bake in the preheated oven for 35 to 40 minutes. Sprinkle with remaining Cheddar cheese and almonds and continue to bake until cheese has melted, about 5 minutes longer.

Nutrition Facts : Calories 696.3 calories, Carbohydrate 43.4 g, Cholesterol 137.2 mg, Fat 41.1 g, Fiber 2.2 g, Protein 38.2 g, SaturatedFat 21.8 g, Sodium 1443.2 mg, Sugar 5.3 g

BBQ CHICKEN AND RICE



BBQ Chicken and Rice image

Make and share this BBQ Chicken and Rice recipe from Food.com.

Provided by CrapScreamer

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (12 ounce) jar barbecue sauce ("KC Masterpiece Hickory" is great, so is "Famous Dave's")
4 chicken breasts
2 cups rice
4 cups water

Steps:

  • Pour BBQ Sauce into pan, fill the empty bottle with tap water (or something fancier if you're"that way") and pour about half of it into the pan as well.
  • Stir until blended over low-medium heat.
  • Add thawed chicken.
  • Cook chicken and sauce while stirring over medium heat until chicken is done, then turn down to low.
  • Keep an eye on it and add more water from the bottle if needed.
  • For rice, just add rice and water to a pan with a tight-fitting lid, bring to a boil, stir for a minute, and cook at medium heat for 30 minutes while COVERED.
  • when everything's done, pile it on a plate and eat it up.
  • Sometimes I add a dash or two of"Kick-Yo-Ass" hot-sauce for a little spice.

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