Tropical Chicken And Rice Recipes

TROPICAL CHICKEN AND RICE

Tropical Chicken and Rice image

This gluten-free Tropical Chicken and Rice recipe infuses Caribbean roots with Zatarain's Caribbean Rice Mix, chicken, pineapple, mango and banana, all mixed perfectly together in an easy, one-pot meal.

Provided by Zatarains

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb gluten-free boneless skinless chicken breast, cubed
1 tablespoon vegetable oil
2 1/2 cups water
2 tablespoons butter
1 (8 ounce) package ZATARAIN'S® Caribbean Rice Mix
1 cup mango, cubed
1 cup canned pineapple, cubed
1 cup chopped banana
2 -4 tablespoons chopped cilantro

Steps:

Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until browned. Remove chicken; set aside.
Add water and butter to same skillet; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes. Add chicken; mix well. Cover and cook additional 10 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
Add mango, pineapple, banana and cilantro; mix lightly.

Nutrition Facts : Calories 192.2, Fat 8.3, SaturatedFat 3.2, Cholesterol 58.6, Sodium 125.6, Carbohydrate 13.2, Fiber 1.4, Sugar 9.9, Protein 16.8

TROPICAL CHICKEN CAULIFLOWER RICE BOWLS

Tropical Chicken Cauliflower Rice Bowls image

This tropical favorite is a delicious and healthy dinner with tons of flavor! You can substitute regular rice for the cauliflower rice if desired. -Bethany DiCarlo, Harleysville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 fresh pineapple, peeled, cored and cubed (about 3 cups), divided
1/2 cup plain or coconut Greek yogurt
2 tablespoons plus 1/2 cup chopped fresh cilantro, divided
3 tablespoons lime juice, divided
3/4 teaspoon salt, divided
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon chili powder
4 boneless skinless chicken breast halves (6 ounces each)
3 cups fresh cauliflower florets (about 1/2 small cauliflower)
1 tablespoon canola oil
1 small red onion, finely chopped
Optional: Toasted sweetened shredded coconut or lime wedges

Steps:

For marinade, place 1 cup pineapple, yogurt, 2 tablespoons each cilantro and lime juice, 1/4 teaspoon salt, pepper flakes and chili powder in a food processor; process until blended. In a large bowl, toss chicken with marinade; refrigerate, covered, 1-3 hours., In a clean food processor, pulse cauliflower until it resembles rice (do not overprocess). In a large skillet, heat oil over medium-high heat; saute onion until lightly browned, 3-5 minutes. Add cauliflower; cook and stir until lightly browned, 5-7 minutes. Stir in 1 cup pineapple and the remaining lime juice and salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining cilantro. Keep warm., Preheat grill or broiler. Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat or in a greased foil-lined 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes per side. Let stand 5 minutes before slicing., To serve, divide cauliflower mixture among 4 bowls. Top with chicken, remaining pineapple and, if desired, coconut and lime wedges.

Nutrition Facts : Calories 325 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 529mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges

TROPICAL CHICKEN AND RICE

Tropical Chicken and Rice image

I love rice cooked with coconut milk, and this dish takes it a step further by adding chicken, too. Throw together a salad, and you've got a complete meal with minimal effort.

Provided by JeriBinNC

Categories One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 -4 1/2 lbs chicken pieces
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 tablespoon vegetable oil
1 tablespoon butter
1 small onion, chopped
2 garlic cloves, minced
1 (14 ounce) can chicken broth
1 (14 ounce) can coconut milk
3/4 cup unsweetened pineapple juice
2 cups rice, uncooked
1/4 teaspoon dry crushed red pepper
4 green onions, chopped
1 (3 1/2 ounce) jar macadamia nuts, toasted and chopped

Steps:

Sprinkle chicken evenly with 1 tsp salt and 1/2 tsp pepper.
Brown chicken in hot oil in a large skillet over medium high heat 8-10 minutes on each side. Remove chicken from skillet, reserving 1 tablespoon of drippings in skillet.
Add butter to skillet, stirring to loosen particles from bottom. Add onion and saute about 4 minutes; add rice and saute 4 minutes; add garlic and saute 1 minute more. Stir in chicken broth, coconut milk, and pineapple juice. Return chicken to skillet and sprinkle with remaining salt and pepper. Bring to a boil, cover, reduce heat, and simmer 35 minutes or till rice is tender.
Uncover, fluff rice with a fork, and let stand 5 minutes before serving. Sprinkle evenly with green onions and nuts. Garnish with fresh pineapple, if desired.

Nutrition Facts : Calories 864.3, Fat 51.4, SaturatedFat 20.6, Cholesterol 108.6, Sodium 953.1, Carbohydrate 66.5, Fiber 4.5, Sugar 9.1, Protein 35.1

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