ISLAND CHICKEN AND RICE
Found this recipe on the back of a can of olives! lol
Provided by Brandy Bender
Categories Chicken
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 425. Combine garlic and celery salt, paprika and red pepper, rub into chicken.
- 2. Place breasts in a shallow cassarole, skin side up, Bake 20 minutes.
- 3. Remove chicken, add rice, broth, pimentos and parsley stir well. arrange chicken over rice.
- 4. cover, reduce heat to 350 and continue naking 30 minutes longer or until rice and chicken are tender and liquid is absorbed. Arrange on serving platter and garnish with capers and olives.
ASIAN CHICKEN RICE BOWL
This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. -Christianna Gozzi, Asteria, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.
Nutrition Facts : Calories 429 calories, Fat 15g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
CARIBBEAN SHRIMP & RICE BOWL
I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. -Lauren Katz, Ashburn, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.
Nutrition Facts : Calories 498 calories, Fat 14g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 698mg sodium, Carbohydrate 62g carbohydrate (23g sugars, Fiber 9g fiber), Protein 29g protein.
ISLAND CHICKEN-RICE BOWL
Chicken and rice get a little island influence in this tasty dish with paprika, zucchini and creamy mozzarella cheese.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat greased grill to medium heat.
- Bring broth to boil in large saucepan on medium-high heat. Stir in rice; cover. Simmer on medium-low heat 10 min. Add zucchini, beans and corn; cook 5 to 7 min. or until rice is tender.
- Meanwhile, sprinkle chicken with salt and paprika. Grill 12 to 15 min. or until done (165ºF), turning after 8 min. Top evenly with 1/4 cup cheese; grill 1 min. or until melted. Slice chicken.
- Stir remaining cheese into rice mixture; spoon into large shallow bowl. Top with chicken.
Nutrition Facts : Calories 480, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 42 g
INSTANT POT® CHICKEN AND WILD RICE BOWLS
This one-pot meal is warm and comforting with nice texture and contrast between the firm wild rice and the softer brown rice. It's savory, yet expect a little kick of sweetness to sneak in with the apples and cranberries.
Provided by lutzflcat
Categories Main Dish Recipes Bowls
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot until hot and add mushrooms and onion. Cook and stir for about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn the pressure cooker off.
- Pour chicken broth into the pot and stir in apple, rice, cranberries, thyme, salt, and pepper. Place chicken thighs on top of the rice mixture, but do not stir. Close and lock the lid; set the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
- Transfer chicken thighs to a cutting board and cut or shred into bite-sized pieces. Return to the pot and stir. Garnish with parsley and serve in bowls.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 44.2 g, Cholesterol 60.2 mg, Fat 12.8 g, Fiber 4.2 g, Protein 24.3 g, SaturatedFat 3.3 g, Sodium 123.1 mg, Sugar 12.1 g
HOISIN CHICKEN RICE BOWLS
From Mykitchencafe: "This is very healthy and after all the chopping, it comes together in a snap. Plus, I loved the versatility of serving it with romaine lettuce and rice, or just lettuce...or just rice. You get the picture. You can serve it according to your tastes. It was absolutely delicious with both the hearty green romaine lettuce and the warm, tender rice. The chicken, mushroom, pepper mixture is out of this world with flavor and texture. Hoisin sauce is one of my favorite Asian ingredient flavors and this meal was a slam dunk, in my book."
Provided by FeelinYummy
Categories Rice
Time 35m
Yield 4 Rice Bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium high heat in a large saute pan.
- Add red pepper and mushrooms and saute for 5 - 6 minutes until tender.
- Add garlic and saute an additional minute.
- Add chicken to pan and cook for 6 - 8 minutes or until cooked through.
- Stir chicken and red pepper mixture occasionally while it cooks.
- Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables.
- Continue cooking until heated through.
- To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.
- Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.
Nutrition Facts : Calories 402.9, Fat 6.3, SaturatedFat 0.8, Cholesterol 38.2, Sodium 456.3, Carbohydrate 66.7, Fiber 4.4, Sugar 11, Protein 19.3
CHICKEN RICE BOWL
This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. -Tammy Daniels, Batavia, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.
Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 914mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
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