EASY CHEESY RICE PILAF
Long-grain rice combined with yellow bell peppers, parsley, and cheese makes a colorful side dish.
Provided by Paula Rhodes
Categories Vegetables and Side Dishes
Time 45m
Number Of Ingredients 10
Steps:
- Melt butter on medium-high heat in a medium skillet or saucepan. Add chopped onions and bell peppers. Sautè until soft, but don't let them brown, about 4 minutes.
- Add rice, salt, and bay leaf to the onions and bell peppers. Cook 1 minute.
- Stir in the chicken stock (I use reconstituted chicken bouillon. Cover and simmer on low until the rice is soft and tender, usually about 15-20 minutes.
- Add the peas. Cover and let simmer for 5 minutes or until you don't see any liquid in the rice. Remove from the heat and sit for 10 minutes before serving.
- When ready to serve, remove the bay leaf, and use a spoon or a fork to fluff the rice before adding cheese and parley. Add some freshly ground pepper if desired.
Nutrition Facts : ServingSize 1 serving, Calories 250 kcal, Carbohydrate 22 g, Protein 10 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 44 mg, Sodium 762 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 5 g
ONE POT CHICKEN DISH OVER CHEESY RICE
Provided by Emeril Lagasse
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 30
Steps:
- In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.
- Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately.
CHEESY CHICKEN AND RICE CASSEROLE
Just chicken, rice, creamy soup, Cheddar cheese and soft bread cubes, mixed together and baked. This is a quick and easy dish that even the kids like! Note: If you are in a big hurry, use cooked chicken and minute rice. Can be made ahead of time and refrigerated - just add the bread topping the night before cooking.
Provided by Lee
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 463 calories, Carbohydrate 30.3 g, Cholesterol 107.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 37.3 g, SaturatedFat 11 g, Sodium 844.4 mg, Sugar 1.2 g
CAMPBELL'S® CHEESY CHICKEN AND RICE CASSEROLE
So many favorite flavors and ingredients--chicken, Cheddar cheese, and vegetables--are in this one easy casserole.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
- Top with chicken. Season chicken as desired. Cover.
- Bake at 375 degrees F for 45 minutes or until done. Top with cheese.
CHEESY RICE PILAF CHICKEN BAKE
This is a super easy and delicious chicken bake recipe using packaged rice pilaf mix. I used Knorr Rice Sides Rice Pilaf but believe any rice pilaf mix would do. (NOTE: If using another brand, check the moisture ratio. If the package directions call for more or less water/broth than my recipe, simply add the amount indicated on the package.) The rice is perfectly cooked and seasoned, and the chicken turns out ultra-moist topped with melted cheddar cheese. DH and my 15-month-old DD enjoyed every bite.
Provided by MarthaStewartWanabe
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a 9 x 13 baking pan, lay chicken breasts side-by-side.
- In a medium bowl, combine rice pilaf mix, olive oil, garlic, onion and chicken broth. Pour evenly over chicken breasts.
- Cover pan with aluminum foil, securing all sides, and bake for 30-40 minutes (depending on the size of your chicken breasts--some found at the supermarket today are mamouth!).
- Once chicken breasts are cooked through, remove pan from oven. Preheat broiler to medium heat.
- Evenly divide cheddar cheese and sprinkle the top of each chicken breast.
- Place pan 4-6 inches from heat source (uncovered) and broil for 2-3 minutes or until cheese has melted and begun to brown slightly.
- Remove from oven and allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 356.6, Fat 22.2, SaturatedFat 7.5, Cholesterol 107.6, Sodium 560.8, Carbohydrate 0.9, Sugar 0.5, Protein 36.2
CHEESY RICE PILAF
Steps:
- Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
- Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
- When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.
BAKED RICE PILAF
I'm always in search of inexpensive yet delicious dishes to serve at potlucks. This fluffy rice pilaf recipe tastes as good as it looks. -Sheree Feero, Golden, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes.
Nutrition Facts : Calories 212 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
CHICKEN & RICE PILAF CASSEROLE
Make and share this Chicken & Rice Pilaf Casserole recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Season the chicken pieces with salt and pepper.
- Heat a large skillet.
- When hot, add enough of the oil to cover the bottom of the pan.
- Heat the oil to almost smoking.
- Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
- As the chicken browns, transfer the finished pieces to 2 large baking pans.
- Drizzle liberally with lemon juice.
- If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
- Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
- Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
- Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
- Stir in the broth and water and bring to a boil.
- (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
- Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
- Remove from oven and let rest, still covered, at least 10 minutes before serving.
Nutrition Facts : Calories 578.1, Fat 22.9, SaturatedFat 6, Cholesterol 85, Sodium 833.8, Carbohydrate 58.7, Fiber 3.4, Sugar 3.4, Protein 32.1
CHICKEN & RICE PILAF CASSEROLE
Make and share this Chicken & Rice Pilaf Casserole recipe from Food.com.
Provided by goldilocks
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook chicken breast in water until done.
- Set aside 2 cups of chicken broth for later.
- Cook rice pilaf according to directions on box.
- Cut chicken into bite size pieces.
- Mix chicken& rice pilaf in a 13x9 pan.
- Melt the margarine in medium size pan.
- Blend in the flour.
- Add the chicken broth& mix well.
- Add the half& half.
- Stir over medium heat until mixture thickens.
- Pour over casserole.
- Bake at 350 degrees for 20-30 minutes.
Nutrition Facts : Calories 377.3, Fat 25.9, SaturatedFat 8.8, Cholesterol 75.5, Sodium 516.1, Carbohydrate 11.9, Fiber 0.3, Sugar 0.4, Protein 23.4
CHICKEN RICE PILAF
This recipe was given to me by my girlfriend over twenty years ago. I take it to our weekly church potluck and it is a hit.
Provided by 68Ranchero
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt margerine in a casserole dish.
- Brown orzo.
- Add boiling water and chicken broth, and stir.
- Add rice and stir.
- Cook in 350 degree oven for 30 minutes.
- For variation, try adding 1/2 cup mixed vegetables, 1 can mushrooms, or 1 small can peas.
- Use your imagination.
Nutrition Facts : Calories 206.5, Fat 7.9, SaturatedFat 1.4, Sodium 138.8, Carbohydrate 30, Fiber 0.6, Sugar 0.2, Protein 3.2
CHEESY EGG AND RICE BAKE
Mushrooms, onions, broccoli and basil flavor this lunch or dinner do-ahead winner.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches.
- Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish.
- Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 95 mg, Fiber 2 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg
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