Herbed Chicken Rice Recipes

INSTANT POT® GARLIC-HERB CHICKEN THIGHS AND RICE

Steps:

• Rinse rice until it runs clear; drain excess water and let sit.
• Season chicken with lemon juice, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil to heat. Sear seasoned chicken thighs in the hot oil until golden and crisp, 2 to 3 minutes per side. Remove and set aside.
• Add butter to the pot, followed by onion; saute until onion is soft and translucent, about 5 minutes. Add garlic and cook and stir for 30 seconds. Add remaining chili powder, paprika, oregano, thyme, and parsley; season with salt and pepper to taste. Mix well. Add drained rice. Gently stir to toast, 2 to 3 minutes. Pour in chicken stock.
• Arrange seared chicken thighs and any accumulated juices on top in a single layer. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Let rest for another 10 minutes. Fluff rice with a fork and serve.

HERBED RICE

Steps:

• In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.

HERBED CHICKEN WITH WILD RICE

Steps:

• Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken., In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until chicken is tender.

HERBED BROWN RICE AND CHICKEN

Steps:

• Season the chicken with the garlic powder and black pepper.
• Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.

LEMON-HERB CHICKEN & RICE BAKE

Steps:

• Preheat oven to 375°F.
• In a baking pan, stir butter and rice until rice is thoroughly coated. Then stir in chicken broth, white wine and lemon juice.
• In a small bowl, combine garlic powder, basil, oregano, salt and pepper. With this mixture, evenly season both sides of chicken breasts.
• Place chicken breasts atop rice mixture.
• Tightly cover baking pan with aluminum foil.
• Bake for 30 minutes or until the rice has absorbed all of the liquid, and chicken juices run clear when breasts are pierced.

HERBED CHICKEN & WILD RICE CASSEROLE

Steps:

• Saute the chicken pieces and mushrooms in oil and butter until chicken is very lightly browned.
• Place bacon on bottom of 3 1/2 quart or larger crockpot.
• Place package of rice over bacon, reserving the package of seasoning that is enclosed in the box.
• Place chicken tenders over rice.
• Pour soup over chicken, then add water.
• Top with seasonings and sprinkle with herb mixture.
• Cover and cook on LOW for 5 to 6 hours, or until rice is tender.
• NOTE: Some of the boxed rice mixes may already be combined with the seasonings.
• That is not problem.