Skillet Chicken Kebabs And Greek Rice Pilaf Recipes

SKILLET CHICKEN KEBABS AND GREEK RICE PILAF

Skillet Chicken Kebabs and Greek Rice Pilaf image

Joyce L. Sproul of Bath, Maine, won the grand prize in Rice-A-Roni's 1999 National Rice and Chicken Month Recipe Contest with this one dish meal.

Provided by gailanng

Categories One Dish Meal

Time 4m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 medium red bell pepper, cut into 20 1-inch pieces
2 tablespoons olive oil
1/2 teaspoon grated lemon zest
1/2 teaspoon dried oregano
salt
1/2 teaspoon fresh coarse ground black pepper
1 (7 1/4 ounce) package rice pilaf mix
2 garlic cloves, minced
2 cups fresh spinach leaves, torn into pieces
2 roma tomatoes, cut into wedges
1/4 cup crumbled feta cheese

Steps:

Thread chicken and bell pepper on four 8-inch skewers. (Wooden skewers can be trimmed back with kitchen shears.) Place kebabs in a baking dish. Combine oil, lemon zest, oregano, salt and pepper. Pour over kebabs; marinate in refrigerator for 15 minutes.
Heat 10-inch skillet over medium heat for 1 minute. Add chicken kebabs and marinade; cook 3 minutes on each side. Remove kebabs from skillet, reserving drippings.
In same skillet over medium heat, saute rice-pasta packet (hold the seasoning packet for the next step) with garlic in reserved drippings until pasta is golden brown. Add 2 cups water and the special seasonings packet; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
Stir in spinach; place kebabs over rice. Cover, simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Remove kebabs. Stir in tomatoes. Sprinkle with cheese and replace kebabs.

Nutrition Facts : Calories 235.5, Fat 11.9, SaturatedFat 3, Cholesterol 81, Sodium 251.4, Carbohydrate 4.7, Fiber 1.5, Sugar 2.5, Protein 26.6

GREEK RICE PILAF

Greek Rice Pilaf image

Make and share this Greek Rice Pilaf recipe from Food.com.

Provided by Olha7397

Categories Short Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 cup white rice, preferably Arborio or 1 cup other short-grain rice
1/2 medium onion, finely chopped
1 1/4 cups water, and
1 tablespoon tomato paste, heaping
salt & freshly ground black pepper
1 pinch ground nutmeg, preferably freshly grated (optional)
1 tablespoon finely chopped fresh parsley leaves (optional)

Steps:

Heat the oil in a medium size skillet over medium high heat. Add the rice and onion and sauté until both are translucent, about 5 minutes.
Stir in the water with 1 heaping tablespoon of tomato paste, bring to a boil, then reduce the heat to low and cover the pan. Simmer until the rice is just done, 20 minutes. Add salt and pepper to taste, and the nutmeg, if using. Sprinkle with the parsley, if desired. Fluff with a fork and serve.
NOTES: Not caring much for the flavor of plain water, a Greek cook who does not have stock on hand will usually flavor the water with tomato paste: about 1 tablespoon tomato paste to 1 cup water. This can be used for bulgur pilaf as well.
As with bulgur pilaf, the quantity can easily be doubled, tripled, or more: Use 1 1/4 times as much liquid as rice. Be sure to increase the amount of olive oil and onion as you increase the rice and liquid.
Adventures In Greek Cooking.

Nutrition Facts : Calories 239.9, Fat 7, SaturatedFat 1, Sodium 37, Carbohydrate 39.9, Fiber 1.7, Sugar 1.1, Protein 3.5

GREEK RICE PILAF

Greek Rice Pilaf image

This pilaf can be the centerpiece of your meal, or can be a side dish. It comes from a Moosewood cookbook.

Provided by MsBindy

Categories Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion, chopped (about 1 1/2 cups)
2 tablespoons olive oil
1 -2 garlic clove, minced
1 tablespoon dried mint
1/8 teaspoon ground black pepper
4 cups fresh spinach, chopped
3 tablespoons fresh lemon juice
4 cups cooked rice
1 cup green peas, fresh or frozen
2 tablespoons fresh dill, chopped
1 cup feta cheese, crumbled

Steps:

In a heavy skillet, saute the onions in oil on medium heat until they begin to soften.
Add the garlic, mint and pepper and saute for 2 more minutes.
Stir in the spinach, lemon juice, rice and green peas.
Add the dill.
Cover and cook for 3-4 minutes, stirring occasionally.
When the spinach is limp and the rice is hot, top with the feta and serve immediately.

Nutrition Facts : Calories 456.7, Fat 15.5, SaturatedFat 6.7, Cholesterol 33.4, Sodium 447.4, Carbohydrate 65.8, Fiber 3.9, Sugar 5.6, Protein 13.2

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