Chicken Flavored Rice Recipes

CHICKEN FLAVORED RICE MIX

Steps:

• Combine all ingredients and mix until evenly distributed.
• Store in a cool dry place.
• Use within 6 months.
• Cooking directions: for 8 (1/2cup) servings.
• Boil 3 cups water in a covered pan.
• Add 1 1/3 cups of rice mix; stir.
• Cover and simmer for 20 minutes or until liquid is absorbed.

CHICKEN FLAVORED RICE MIX

Steps:

• Combine all ingredients. Store in small plastic bag or container. For gift-giving, package in a pretty container and decorate with colorful ribbons or bows. Be sure to attach preparation instructions. Yield: 3 cups., To prepare: In a saucepan, combine rice mix with 2 cups water and 2 tablespoons butter. Cover and bring to a boil, reduce heat and simmer 15 minutes or until rice is tender.

NEVER-FAIL CHICKEN-FLAVOR WHITE RICE

Steps:

• Melt butter or margarine in a saucepan with a tight-fitting lid.
• Saute the onion and garlic with thyme until soft (about 3-4 minutes).
• Add in rice and stir with wooden spoon for 5 minutes to coat in the butter.
• Slowly add in chicken broth and bring to a boil, reduce heat and season with black pepper; cover tightly and simmer on top of the stove for about 15-17 minutes, or until the rice is tender.
• Season with salt.

CHICKEN FLAVORED RICE

Steps:

• Melt butter over medium heat
• Add rice and pasta.
• Stir constantly to make sure the rice and pasta don't burn.
• Cook until the pasta is light brown.
• Add water and spices and stir well.
• Turn heat to high and bring to a boil.
• Turn heat to low and cover pan.
• Cook 15 minutes or until all the water is absorbed.

EASY ONE-PAN CHICKEN FRIED RICE

Steps:

• Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 2 minutes. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 5 minutes. Stir in chicken and peas; cook for 2 minutes.
• Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
• Serve immediately topped with Sriracha mayo and green onions.