Fluffy Rice And Chicken Recipes

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OVEN BAKED CHICKEN AND RICE



Oven Baked Chicken and Rice image

Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!

Provided by Nagi@RecipeTinEats

Categories     Dinner

Time 1h20m

Number Of Ingredients 15

5 bone in chicken thigh fillets, peel skin OFF (, (Note 1))
1 onion (, chopped (brown, white or yellow))
2 cloves garlic (large) (, minced)
2 tbsp (30g) butter ((or olive oil))
1 1/2 cups (270g) uncooked white rice ((Note 3))
1 1/2 cups (375 ml) chicken broth/stock (, hot (I microwave))
1 1/4 cups (315 ml) water (, hot (tap is fine))
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper
Oil spray
Fresh thyme leaves or finely chopped parsley

Steps:

  • Preheat oven to 180°C/350°F.
  • Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
  • Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
  • Remove baking dish from the oven. Add rice then mix.
  • Place chicken on rice. Then pour chicken broth and water around the chicken.
  • Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
  • Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

Nutrition Facts : ServingSize 318 g, Calories 574 kcal, Carbohydrate 47 g, Protein 28 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 766 mg, Fiber 1 g, Sugar 1 g

NICK'S FAMOUS FLUFFY RICE AND CHICKEN CASSEROLE



Nick's Famous Fluffy Rice and Chicken Casserole image

It was my fault for not taking the package of chicken out of the freezer in the morning before I went to work and THEN at 4:30 actually thinking, "this will get done in time for supper." Still, dinner would've turned out well (delicious, even) if only a certain "someone" (who shall remain nameless, except for the recipe title!) could've waited another half-hour for the meat to cook through and the rice to get fluffy. :rofl: Instead, that long-ago dinner was a concoction of bloody-bone chicken and molar-tingling crunchy-hard rice in a soupy mess. Now...if THIS description doesn't inspire you, I don't know WHAT will!? .......Honestly, this is a very wonderful comfort food recipe.....just don't start with completely frozen chicken and think that it will be done in the one-hour baking!

Provided by Debber

Categories     One Dish Meal

Time 1h30m

Yield 1 13x9 pan, 6-10 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans cream soup (chicken, mushroom, etc.)
2 cups milk (or water)
2 cups long grain brown rice
1 (4 ounce) can mushrooms (not drained)
1 tablespoon dried onion flakes
10 pieces chicken, uncooked (thighs & drums)

Steps:

  • Preheat oven to 350.
  • Mix soup and milk, reserving one cup; pour remainder into UNgreased 13x9 cake or casserole pan.
  • Add rice, mushrooms and minced onion to the soup-milk, mixing well.
  • Lay chicken pieces over rice-soup-milk mixture, pour reserved milk over the top of the chicken.
  • Cover with foil, sealing edges TIGHTLY.
  • Bake for one hour; uncover and bake until golden & bubbly (about 15-20 more minutes).

Nutrition Facts : Calories 287.3, Fat 4.8, SaturatedFat 2.2, Cholesterol 11.4, Sodium 45.3, Carbohydrate 52.7, Fiber 2.4, Sugar 1.1, Protein 8.2

EASY CHICKEN AND RICE



Easy Chicken and Rice image

Progresso® chicken broth provides a simple addition to this chicken and rice recipe made using vegetables - a delightful dinner ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

1 cup uncooked regular long-grain white rice
2 1/4 cups water
2 tablespoons olive oil
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
2 small red or yellow bell peppers, cut into bite-size strips (about 2 cups)
8 medium green onions with tops, finely chopped (1/2 cup)
3 cloves garlic, finely chopped
1 cup tomato pasta sauce
1/2 cup Progresso™ chicken broth (from 32-oz carton)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 cup shredded Parmesan cheese (4 oz)
3 tablespoons chopped fresh parsley

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, in deep 12-inch skillet, heat oil over medium-high heat. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.
  • Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.

Nutrition Facts : Calories 360, Carbohydrate 35 g, Cholesterol 55 mg, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 5 g, TransFat 0 g

FLUFFY RICE AND CHICKEN



Fluffy Rice and Chicken image

From Betty Crocker Recipe Card, 1971.

Provided by Marilyn McDonough

Categories     Chicken

Time 1h35m

Number Of Ingredients 6

1 can(s) 10 1/2 ounces condensed cream of mushroom soup
1 can(s) (soup can ) milk
3/4 c uncooked regular rice
1 can(s) (4 ounces) mushroom stems and pieces
1 pkg onion soup mix
2 chickens breasts, halfed

Steps:

  • 1. Heat oven to 350 degrees. Mix mushroom soup and milk; reserve 1/2/cup of the mixture. Mix remaining soup mixture, the rice, mushrooms with liquid, and half the onion soup mix.
  • 2. Pour into ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix. Cover with aluminum foil; bake 1 hour. Uncover; bake 15 minutes longer.

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