Indian Chicken with Cashew Rice

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:35 min
Prep: 10 min
Cook: 25 min

Yield: 4 servings

Level: Easy

Ingredients

1 large bunch cilantro (leaves and tender stems)
1 serrano chile pepper (remove seeds for less heat)
1 clove garlic
Juice of 1 lemon
1/4 cup sweetened shredded coconut
Kosher salt and freshly ground pepper
8 skin-on, bone-in chicken thighs (about 21/2 pounds)
2 tablespoons vegetable oil
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1 cup jasmine rice
1/4 cup salted roasted cashews

Directions

Preheat the oven to 450 degrees F and line a baking sheet with foil. Set aside 2 tablespoons cilantro leaves for the rice. Puree the remaining cilantro leaves and stems, the serrano, garlic, 1/4 cup water, the lemon juice, 2 tablespoons coconut, 1/2 teaspoon salt and a few grinds of pepper in a blender until smooth, adding up to 2 tablespoons more water if needed.

Toss the chicken thighs with half of the cilantro sauce on the prepared baking sheet; arrange skin-side up. Season generously with salt and pepper. Roast until the skin is crisp and the chicken is cooked through, about 25 minutes.

Meanwhile, heat the vegetable oil in a medium saucepan over medium heat. Add the curry powder, turmeric and a few grinds of pepper; cook, stirring, until toasted, 30 seconds. Add the rice and cook, stirring, until well coated, 1 to 2 minutes. Add 1 1/2 cups water and 1/2 teaspoon salt. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.

Fluff the rice with a fork. Stir in the cashews, the remaining 2 tablespoons coconut and the reserved 2 tablespoons cilantro. Serve with the chicken; top with the remaining cilantro sauce.

Photograph by Charles Masters

Recipe courtesy of Food Network Magazine

The Ultimate Paella Recipe

Recipe courtesy of Tyler Florence
Show: Tyler's Ultimate
Episode: Paella

Total:2 hr 30 minPrep: 30 minInactive: 1 hrCook: 1 hr
Yield: 4 to 6 servings
Level: Intermediate

Ingredients

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces

Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Directions

Special equipment: Large paella pan or wide shallow skillet

Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Cook's Note

The ideal paella has a toasted rice bottom called socarrat.

Chinese Rice (fried vegetables with rice) Recipe

Chinese Rice (fried vegetables with rice)

INGREDIENTS

2 cups Sunwhite Calrose/medium grain rice, rinsed and strained
6 tablespoons vegetable oil
1 onion, chopped finely
3 carrots, diced finely
1 cup green beans, chopped finely and boiled
2 cloves garlic, crushed
1 ½ bell peppers, chopped finely (red, green and yellow)
1 cup green peas, boiled
½ cup grated ginger
1 cup green onion, chopped finely
½ cup soya sauce
Salt and black pepper

METHOD

Heat 2 tablespoons of oil in a small pot and stir in the rice with 1 teaspoon of salt. Stir well to coat the rice grains with oil. Pour in 2-3 cups of hot water until the rice is covered. When water boils, cover the pot and cook the rice on low heat for 10-15 minutes.

In a big pot, heat 4 tablespoons of oil over medium heat and cook the onion for 2 minutes mixing it well with oil. Stir in the carrots and cook for 2-3 minutes.

Add the green beans and cook the mix for 1 minute then add the garlic and peppers stirring continuously. Add the peas and ginger. Stir to combine.

Add the soya sauce to vegetable mixture and stir well for 1 minute then stir in the rice gradually and mix well.

Add the green onion along with 1 teaspoon of black pepper. Cook for 2-3 minutes stirring continuously.

Put the fried vegetable rice in a large plate and serve hot.

TIPS

You can use Sunwhite Calrose rice, Basmati rice, or Jasmine rice.

You can add or remove any kind of vegetables you want.

Source: Sunwhite

Jeera chicken and rice recipe

Jeera means cumin, and in this dish the chicken and the rice are cooked separately, each flavoured with cumin seeds.

Serves 4
Preparation 20min
Cooking 45min
Skill level Easy

By
Rajwant Kaur Sandhu

Ingredients

2 garlic cloves, crushed
2 tsp finely chopped ginger
1 tbsp Greek-style yoghurt
2 tsp lemon juice
750 g chicken thigh fillets, trimmed, cut into thirds widthwise
2½ tbsp vegetable oil
1 tsp cumin seeds
2 onions, thinly sliced
1 tsp garam masala
coriander leaves, to serve

Jeera rice

300 g basmati rice
2 tbsp vegetable oil
1 onion, thinly sliced
½ tsp cumin seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 2 hours

Place garlic, ginger, yoghurt and lemon juice in a bowl and mix to combine. Add chicken and mix to coat. Cover with plastic wrap and refrigerate for 2 hours.

Meanwhile, to make jeera rice, place rice in a bowl, cover with 600 ml water. Set aside for 30 minutes to soak. Drain. Heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add onion and cumin seeds and cook, stirring occasionally, for 10 minutes or until onion is golden. Add drained rice and stir to combine. Add 375 ml (1½ cups) boiling water, cover pan and boil for 5 minutes; do not remove lid. Remove from heat and stand, without removing lid, for 10 minutes or until rice is tender.

Heat vegetable oil in a wok or large frying pan over medium heat. Add cumin seeds and sliced onions and cook, stirring occasionally, for 10 minutes or until golden.

Add chicken, season with salt and pepper and cook for 4 minutes on each side or until chicken is just golden. Add garam masala, cover with a lid, and cook for a further 10 minutes or until chicken is cooked through. Serve chicken with jeera rice, scattered with coriander.

Photography Brett Stevens. Food preparation Leanne Kitchen. Styling Vanessa Austin.

As seen in Feast magazine, September 2014, Issue 35.

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Arroz con pollo with chanterelles recipe

Arroz con pollo sounds fancy and complicated, right? Well, not if you speak Spanish! It’s simply rice with chicken. However, this dish is much more than that. It’s comforting, softly spiced, warm and my favorite part – cooks in one pot! “No, that’s okay honey. I’ll do the dishes tonight.”

Serves 4-6
Preparation 25min
Cooking 1hr 5min
Skill level Easy

By
Ashley Rodriguez

Ingredients

3 tomatoes, halved lengthwise
8 skin-on chicken thighs
1 medium Spanish onion, finely chopped
220 g chanterelles, roughly chopped
5 garlic cloves, minced
2 tbsp dry sherry
1 medium green capsicum, finely chopped
4 thyme sprigs
1 bay leaf
1 tsp sweet pimentón de la Vera (smoked Spanish paprika)
pinch of chilli flakes
3 cups chicken stock
1 cup Bomba or Calasparra rice
small pinch of saffron threads
hot sauce, coriander, spring onion and crumbled cotija (see Note), to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Working over a bowl, grate the cut side of the tomatoes on the large holes of a box grater; throw away the skins.

Set a very large, deep skillet (preferably cast-iron) over high heat and preheat until the pan is just starting to smoke. Season the chicken with salt and pepper, carefully add it to the skillet, skin-side down, and cook over medium heat for about 3-5 minutes per side or until nicely browned on both sides. Transfer the chicken to a plate.

The fat from the chicken skill will render off and give you enough fat to cook the vegetables.

Add the onion and chopped chanterelles to the pan, season with a pinch of salt and cook over medium high, stirring occasionally, until deeply caramelised, about 15 minutes. Add the garlic then cook for a further minute before deglazing the pan with the dry sherry. Add the green capsicum and sauté for 5 minutes.

Add the garlic, thyme sprigs, bay leaf, pimentón and chille flakes and cook, stirring, for 2 minutes or until fragrant. Stir in the grated tomatoes and cook, stirring, for 5 minutes or until the liquid has evaporated.

Pour the stock into the skillet and bring to a boil. Stir in the rice, saffron and a generous pinch of salt and return to a boil. Nestle the chicken in the rice and cook over moderately low heat, without stirring, for 20-25 minutes or until the rice is tender and the chicken is cooked through.

Discard the thyme sprigs and bay leaf. Season the dish with salt and pepper and serve with hot sauce. Top the dish with chopped coriander, sliced spring onions and cotija.

Note

• Cojita is an aged hard cheese, very salty and firm – a good substitute is a well-aged parmesan or pecorino.

Recipe from Not Without Salt by Ashley Rodriguez, with photographs by Ashley Rodriguez.

More Rice Recipes:

Garlic Cilantro Lime Rice
Arroz a la Mexicana (Mexican-Style Red Rice)
Chihuahua rice
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)

Seared chicken with rice recipe

The Rice Recipes Kitchen invites you to try Seared chicken with rice recipe. Get easy-to-follow rice recipes and learn how to make Seared chicken with rice.  

Serves 4
20 mins to prepare and 50 mins to cook
585 calories / serving

Ingredients

50ml olive oil
4 large skinless chicken breasts
juice of 2 oranges
pared zest of 1 orange
100ml light soy sauce
200ml basmati rice, rinsed in several changes of cold water, then drained
400ml boiling water
a few saffron strands
pepper

Start by cooking the rice; place the rice and boiling water in a large, heavy-based saucepan. Bring to the boil over a moderate heat, then cover with a lid and reduce to a simmer. Simmer for 12-15 minutes, then remove from the heat and reserve to one side, making sure you keep the lid on.

Heat the olive oil in a large frying pan over a moderate heat until hot. Season the chicken breasts, then sear until golden in colour all over. Reduce the heat and continue to cook the chicken breasts, turning occasionally, for 10 minutes.

Add the orange juice, pared zest of 1 orange and the saffron strands to the pan and allow the juice to reduce by three-quarters. Cook for another 5 minutes until the chicken breasts are cooked and you have a syrup-like sauce.

Fluff the rice with a fork and reheat if necessary. Spoon into a serving dishes and pour over the soy sauce. Sit the chicken breasts on top, spooning the sauce on top of them. Serve immediately.
 
From Tesco Realfood  

More Rice Recipes: 

Italian chicken with courgette rice 
Italian rice pie
Italian rice pudding cake recipe  
Italian rice with chicken recipe
Italian Rice Recipe
Stuffed Peppers with Beef, Rice, Spinach and Cheese

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Italian chicken with courgette rice recipe

The Rice Recipes Kitchen invites you to try Italian chicken with courgette rice Recipe. Get easy-to-follow rice recipes and learn how to make Italian chicken with courgette rice.

Serves 4
10 mins to prepare and 30 mins to cook
460 calories / serving
Healthy

Ingredients

1tbsp olive oil
4 chicken breasts
500g (1lb2oz) fresh Italian tomato & basil sauce
3 yellow peppers, sliced
300g (10oz) long grain white rice
2 courgettes (approx 300g/10oz), grated

Heat the oil in a large frying pan and brown the chicken on each side for 2-3 minutes until golden. Remove from the pan and set aside. Add the pepper to the pan and stir fry for 10 minutes until softened. Pour over the tomato sauce and bring to the boil. Place the chicken in an ovenproof dish and pour over the peppers & sauce. Transfer to the oven and bake for 15 minutes until the chicken is cooked through.

Meanwhile bring a pan of water to the boil, then add the rice and simmer for 15 minutes until tender. Stir through the courgette and serve with the chicken and peppers. 

From Tesco Realfood

More Rice Recipes:

Italian rice pie
Italian rice pudding cake recipe
Italian rice with chicken recipe
Italian Rice Recipe
Stuffed Peppers with Beef, Rice, Spinach and Cheese
How to make Salmon pea and dill risotto

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Honey Cashew Chicken with Rice Recipe

 
The Rice Recipes Kitchen invites you to try Honey Cashew Chicken with Rice Recipe. Get easy-to-follow rice recipes and learn how to make Honey Cashew Chicken with Rice.

Forget takeout and cook in with super-fast Honey Cashew Chicken with Rice. A flavorful and sweet sauce is tossed with the chicken mixture with a splash of Sriracha added for depth.

Yield: Serves 4 (serving size: 1/2 cup rice and 1 cup chicken mixture)

Ingredients

1 cup instant rice
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon dark sesame oil
2 cups broccoli florets
1 cup frozen shelled edamame (green soybeans)
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

Preparation

1. Cook rice according to package directions, omitting salt and fat.
 
2. Combine chicken and next 3 ingredients in a bowl; toss to coat.
 
3. Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
 
4. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

Kate Parham, Cooking Light
JUNE 2012 

More rice recipes:

Chicken & Mushroom Risotto Recipe
Fried Rice with Sweet Soy Sauce Recipe
Dairy-free spiced rice pudding recipe  
Gingered Crème Caramel Rice Pudding Recipe    
Slow-Cooker Coconut Brown Rice Pudding Recipe    
Creamy vanilla rice pudding with apricot jam recipe

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Chicken & Mushroom Risotto Recipe

The Rice Recipes Kitchen invites you to try Chicken & Mushroom Risotto Recipe. Get easy-to-follow rice recipes and learn how to make Chicken & Mushroom Risotto.  

Recipe serves:4
Prep Time15 min
Cook Time34 min

Ingredients

2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
2 cups (500 mL) sliced cremini mushrooms [or wild mushrooms]
1 cup (250 mL) uncooked arborio rice
1 clove garlic, finely chopped
1/4 cup (50 mL) dry white wine
3 1/4 cups (800 mL) hot water
1 pot Knorr® Homestyle Stock Chicken
2 cups (500 mL) shredded cooked chicken
1/4 cup (50 mL) grated Parmesan cheese
2 tsp. (10 mL) finely chopped sage leaves

Directions

Melt Becel® Buttery Taste margarine* in large saucepot over medium heat and cook mushrooms, stirring frequently, 4 minutes or until tender. Stir in rice and garlic and cook 1 minute. Stir in wine and cook 1 minute. Stir in hot water and Knorr® Homestyle Stock Chicken. Bring to a boil over high heat, stirring until Stock melts. Reduce heat to low and simmer covered, stirring occasionally, 25 minutes or until almost all liquid is absorbed and rice is creamy and tender. Stir in chicken; heat through. Stir in cheese and sage.

*Becel® Buttery Taste margarine*is *Becel® Gold* in Quebec  

More rice recipes:

Fried Rice with Sweet Soy Sauce Recipe
Dairy-free spiced rice pudding recipe
Gingered Crème Caramel Rice Pudding Recipe  
Slow-Cooker Coconut Brown Rice Pudding Recipe  
Creamy vanilla rice pudding with apricot jam recipe
American rice pudding 

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Roast Chicken and Rice Soup Recipe

Photo: Roast Chicken and Rice Soup Recipe

The Rice Recipes Kitchen invites you to try Roast Chicken and Rice Soup Recipe. Get easy-to-follow rice recipes and learn how to make Roast Chicken and Rice Soup.

Rice and chicken is a classic duo that we've combined with carrots and dill to create this satisfying Roast Chicken and Rice Soup.

Yield: Makes: 4 servings (serving size: about 2 cups soup)

Ingredients

5 cups lower-sodium chicken broth $
2 small carrots, peeled and thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 cups coarsely chopped white meat and 1/2 cup sauce from Roast Chicken
1/2 cup chopped dill leaves
1 1/2 cups cooked brown rice
1 lemon, in wedges

Preparation

1. In a medium saucepan, bring the broth and carrots to a boil over high heat. Reduce the heat to medium. Simmer until the carrots are tender and cooked through (about 5 minutes).
2. Stir in the salt, pepper, chicken with its sauce, dill, and rice. Simmer, stirring occasionally, until heated through (about 5 minutes).
3. Squeeze in lemon juice to taste and serve hot.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving

Calories: 290
Fat: 4.5g
Saturated fat: 1.2g
Monounsaturated fat: 1.6g
Polyunsaturated fat: 1.1g
Protein: 38g
Carbohydrate: 21g
Fiber: 2g
Cholesterol: 89mg
Iron: 2mg
Sodium: 274mg
Calcium: 35mg

Stephana Bottom, Health
JANUARY 2013

More Rice Recipes:

Creamy Chicken-and-Rice Casserole Recipe
Stovetop Red Beans and Rice Recipe
Tofu Fried Rice Recipe
Triple-Sesame Jasmine Rice Recipe  
Fragrant butter rice recipe
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe

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Creamy Chicken-and-Rice Casserole Recipe

Photo: Oxmoor House

The Rice Recipes Kitchen invites you to try Creamy Chicken-and-Rice Casserole Recipe. Get easy-to-follow rice recipes and learn how to make Creamy Chicken-and-Rice Casserole.

Use on-hand ingredients to assemble this easy, make-ahead creamy chicken casserole that has less than 7 grams of fat per serving.

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

1 (6.9-ounce) package one-third-less-salt chicken-flavored rice-and-vermicelli mix with chicken broth and herbs
1 tablespoon margarine
2 1/4 cups hot water
Vegetable cooking spray
1 1/2 pounds skinned, boned chicken breasts, cut into bite-sized pieces
1 cup presliced fresh mushrooms
1/2 teaspoon garlic powder
3/4 cup nonfat sour cream
1/4 teaspoon pepper
1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
1/4 cup crushed multigrain crackers (about 6 crackers)
1 tablespoon margarine, melted
1/2 teaspoon poppy seeds

Preparation

Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoon margarine and 2 1/4 cups hot water. Remove mixture from skillet; set aside. Wipe skillet with a paper towel.

Coat the skillet with cooking spray, and place over high heat until hot. Add chicken, mushrooms, and garlic powder; sauté 6 minutes or until chicken loses its pink color. Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine cracker crumbs, margarine, and poppy seeds; stir well, and sprinkle over chicken mixture. Bake at 350° for 35 minutes or until thoroughly heated.

Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the cracker-crumb mixture; cover and chill in the refrigerator or freeze (thaw frozen casserole overnight in refrigerator). Let stand at room temperature 30 minutes; top with cracker-crumb mixture, and bake as directed.

Cooking Light
JANUARY 1995

More Rice Recipes:

Stovetop Red Beans and Rice Recipe
Tofu Fried Rice Recipe
Triple-Sesame Jasmine Rice Recipe  
Fragrant butter rice recipe
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe
Rice noodles with sticky lime & chilli chicken recipe 

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Stovetop Red Beans and Rice Recipe

Photo: Beth Dreiling Hontzas; Styling: Amy Burke

The Rice Recipes Kitchen invites you to try Stovetop Red Beans and Rice Recipe. Get easy-to-follow rice recipes and learn how to make Stovetop Red Beans and Rice.

Make a big batch for company, or freeze leftovers for later.

Yield: Makes about 10 cups (serving size: about 1 cup bean mixture and 1 cup rice)
Total: 2 Hours, 45 Minutes

Ingredients

1 pound dried red kidney beans
1/2 pound andouille smoked chicken sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon Creole seasoning
3 cups uncooked long-grain rice
Garnish: sliced green onions

Preparation

1. Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and soak 1 hour. Drain.
2. Sauté sausage and next 3 ingredients in Dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic; sauté 1 minute. Add beans, Creole seasoning, and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender.
3. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.

Try These Twists!

Vegetarian Red Beans and Rice: Omit chicken sausage. Prepare recipe as directed in Step 1. Coarsely chop celery, green bell pepper, onion, and 1 red bell pepper. Sauté chopped vegetables and garlic in 1 Tbsp. hot olive oil 6 to 8 minutes or until tender. Stir together vegetables, beans, Creole seasoning, 1 tsp. smoked paprika, 1 vegetable bouillon cube, and 7 cups water in Dutch oven. Bring to a boil, reduce heat to low, and simmer as directed. Season with salt to taste. Serve with rice. Makes: 10 cups.

Per serving (about 1 cup bean mixture and 1 cup rice): Calories 373; Fat 1.1g (sat .03g, mono 0.2g, poly 0.3g); Protein 15.4g; Carb 74.9g; Fiber 11.6g; Chol 0mg; Iron 5.2mg; Sodium 377mg; Calc 81mg.

Quick Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole seasoning to 2 tsp. Prepare recipe as directed in Step 2, substituting 2 cups low-sodium fat-free chicken broth for 7 cups water and simmering 20 minutes. Serve with rice. Makes: about 7 cups.

Per serving (about 1 cup bean mixture and 1 cup rice): Calories 420; Fat 3.5g (sat 1g, mono 0.2g, poly 0.2g); Protein 19.7g; Carb 76.3g; Fiber 13g; Chol 35mg; Iron 1.1mg; Sodium 490mg; Calc 65mg.

Slow-cooker Red Beans and Rice: Omit Steps 1 and 2. Stir together first 7 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Serve with rice. Makes: about 10 cups.

Per serving (about 1 cup bean mixture and 1 cup rice): Calories 397; Fat 2.3g (sat 0.8g, mono 0.2g, poly 0.3g); Protein 18.9g; Carb 74.4g; Fiber 11.3g; Chol 24mg; Iron 5.6mg; Sodium 319mg; Calc 99mg.

Southern Living
MARCH 2011

More Rice Recipes:

Tofu Fried Rice Recipe
Triple-Sesame Jasmine Rice Recipe
Fragrant butter rice recipe
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe
Rice noodles with sticky lime & chilli chicken recipe
Paella (Spanish rice, seafood & saffron)

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Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe

Photo: Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe

The Rice Recipes Kitchen invites you to try Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe. Get easy-to-follow rice recipes and learn how to make Baked Chicken Nuggets with Cheddar Broccoli Rice. 

Recipe Serves 8
Preparation Time 15 min
Cooking Time 15 min

Ingredients

1 1/4 cups French dressing
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 tsp. sesame oil, (optional)
1 1/2 cups finely crushed butter flavored crackers
1/3 cup sesame seeds
1 1/2 lbs. boneless, skinless chicken breasts
1 cup all-purpose flour
2 packages Knorr® Rice Sides™ - Cheddar Broccoli, prepared according to package directions

Directions

1. Preheat oven to 375°. Spray 2 baking sheets with nonstick cooking spray; set aside.
2. Blend 1/4 cup dressing, Mayonnaise and oil in small bowl; cover and set aside.
3. Combine crushed crackers and sesame seeds. Dip chicken in flour, then remaining Dressing, then cracker mixture, coating well. Arrange chicken on prepared baking sheets in single layer. Bake 15 minutes or until chicken is thoroughly cooked. Serve with mayonnaise mixture and Knorr® Rice Sides™ - Cheddar Broccoli.

More Rice Recipes:

Rice noodles with sticky lime & chilli chicken recipe
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger  
Egg fried rice  
Egg fried rice with ham 

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Savory Chicken & Rice Recipe

Photo: Recipe Serves 8

Recipe Serves 8
Preparation Time5 min
Cooking Time30 min

Ingredients

6 chicken legs with thighs, separated into drumsticks and thighs, skin removed if desired
4 cups water
2 packages Knorr® Fiesta Sides™ - Spanish Rice
2 cups frozen peas and carrots
1/2 cup green olives with pimento, chopped

Directions

1. Pat chicken dry and season with salt and pepper. Heat a large deep nonstick skillet over medium heat and cook chicken, turning occasionally, 20 minutes or until browned and almost cooked through.
2. Remove chicken and set aside. Add water to same skillet and bring to a boil over high heat. Stir in Knorr® Fiesta Sides™ - Spanish Rice. Return chicken to skillet; cover and cook 2 minutes. Reduce heat to a simmer, scatter peas and carrots over rice and cook 5 minutes or until rice is tender and chicken is thoroughly cooked.
3. Sprinkle with olives; cover and let stand 2 minutes.

TIP: Chicken skin has a lot of fat in it, removing it lowers the fat content of the dish.

Adopted from Knorr Recipes

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Indian chicken and rice salad recipe

Photo:  Indian chicken and rice salad recipe

If you're looking for a light and quick meal option, this chicken salad hits the spot.

To Prep 0:15
To Cook 0:20
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 1/2 cups (300g) basmati rice
2 1/4 cups (560ml) water
2 cups coarsely shredded Steggles roast chicken
1 tablespoon tandoori paste
2 tablespoons natural yoghurt
1 Lebanese cucumber, thinly sliced lengthways
1 carrot, peeled, thinly sliced lengthways
1/2 cup coarsely coriander
1/2 cup mint leaves
Mango chutney, to serve
Natural yoghurt, extra, to serve

Method

Step 1 Rinse the rice in a sieve under cold running water until the water runs clear. Place rice and water in a large saucepan. Cover with a tight-fitting lid or foil and bring to the boil over high heat. Reduce heat to low and cook for 10 minutes or until water is absorbed. Remove from the heat and set aside, covered, for 5 minutes. Set aside to cool slightly.

Step 2 Heat a large frying pan over medium heat. Add the chicken, tandoori paste and yoghurt and cook, stirring, for 5 minutes or until well combined and heated through. Remove from heat.

Step 3 Spoon the rice among serving bowls. Arrange the cucumber and carrot ribbons over the rice. Top with chicken mixture, coriander, mint, mango chutney and dollop with yoghurt. Serve immediately.

Taste.com.au - April 2012
Recipe by taste.com.au

Photography by Craig Wall

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Rice noodles with sticky lime & chilli chicken recipe

Photo: Rice noodles with sticky lime & chilli chicken recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice noodles with sticky lime & chilli chicken Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Rice noodles with sticky lime & chilli chicken. 

An Asian dish packed full of fresh zingy flavours

Easy
Serves 2
Preparation and cooking times
Cook time

Cook 20 mins
Ready in 20 mins

Ingredients

4 chicken thighs , skin on (remove skin for a low fat version of this dish)
1 lime , juiced
1 tbsp sweet chilli sauce , plus extra to serve
125g rice noodles , soaked following packet instructions
a small bunch of coriander , chopped
a small bunch of mint , finely chopped
½ cucumber , peeled into ribbons with a potato peeler

Method

Mix the chicken in a bowl with 1/ 2 the lime juice, and the sweet chilli sauce. Season. Put on a baking sheet, flattened out as much as possible, and grill on each side for about 4 minutes or until cooked through. Make sure you finish on the skin side so it crisps up.
 
Drain the noodles and stir through the rest of the lime juice, the herbs and cucumber. Season well. Serve the noodles with the chicken on top and a little bowl of chilli sauce on the side.

Nutrition Per Serving

555 kcalories, protein 33.6g, carbohydrate 54.2g, fat 24.1 g, saturated fat 7.9g, fibre 0.6g, salt 0.87 g

Recipe from olive magazine, August 2006.
 
More Rice Recipes:

Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger  
Egg fried rice  
Egg fried rice with ham
Spicy prawn fried rice     

Save and share Rice noodles with sticky lime & chilli chicken recipe

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Paella (Spanish rice, seafood & saffron) Recipe

Photo: Paella (Spanish rice, seafood & saffron) Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Paella (Spanish rice, seafood & saffron) Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Paella (Spanish rice, seafood & saffron).

Takes 20 mins to prepare and 40 mins to cook
Serves 4

Ingredients
3tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
2 large tomatoes, skinned, deseeded and roughly chopped
1 large red pepper, deseeded and cut into thin strips
2 large, skinless chicken breasts, cut into chunks
2tsp paprika
300g long-grain rice
large pinch saffron
1.2 litre vegetable stock
ground black pepper
12 raw, peeled, tiger prawns (or cooked if you can't find raw)
3tbsp dry sherry
100g frozen peas
1 pack Tesco cooked mussels in garlic butter sauce
large handful fresh, flatleaf parsley, roughly chopped
1 unwaxed lemon, cut into wedges
salt

Method

Heat the oil in a very large, shallow frying pan and sauté the onion for 7-8 minutes until softened. Stir in the garlic, tomatoes, red pepper, chicken and paprika and heat gently for 10 minutes, stirring occasionally.

Stir in the rice and cook for 4-5 minutes until the grains are well coated. Add the saffron and stock. Season and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally until almost all the stock is absorbed.

Stir in the prawns, sherry and peas, then scatter the mussels over the top of the rice, cover with a tight-fitting lid and cook for 3-4 minutes until the prawns are pink. Stir lightly to combine and scatter the parsley over the top. Serve with the lemon wedges and some crusty bread.

Cook's tip

Try Tesco Finest Navarra Rosé wine (£5.99/ 75cl).
 

More Rice Recipes:

Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger
Egg fried rice
Egg fried rice with ham
Spicy prawn fried rice  
Fragrant Fried Rice Pilaf  
 

Save and share Paella (Spanish rice, seafood & saffron) Recipe

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Mango chicken, bean & rice bake recipe

Photo: Mango chicken, bean & rice bake recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mango chicken, bean & rice bake Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Mango chicken, bean & rice bake.

Drumsticks are ideal for an all-in-one traybake - the rice, beans and spicy seasoning make it a little like Caribbean jerk chicken

Easy
Serves 4
Prep 20 mins
Cook 1 hr 10 mins
plus marinating
Freezable

Ingredients

small bunch spring onions , chopped
thumb-sized piece ginger , chopped
3 garlic cloves
1 red chilli , seeds removed if you don't like it too hot
small handful coriander , stalks roughly chopped and leaves picked
1 tbsp thyme leaves
zest and juice 1 lime , plus 1 lime cut into wedges to serve
1½ tsp ground allspice
2 tbsp sunflower oil
8 chicken drumsticks
300g long grain rice
400g can kidney beans , rinsed and drained
500ml chicken stock
1 ripe mango , peeled, stoned and cut into bite-sized chunks
200g mango chutney , plus extra to serve (optional)

Method

Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hr, or preferably up to 1 day.
 
Heat oven to 180C/160C fan/gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins.
 
Take the tray out of the oven and remove the foil. Increase the temperature to 220C/200C fan/gas 7. Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 35-40 mins, to brown the chicken pieces and allow the rice to absorb all the liquid. Before serving, fluff up the rice a little with a fork and scatter with the coriander leaves. Serve with lime wedges and extra mango chutney, if you like.

Nutrition Per Serving

753 kcalories, protein 39.0g, carbohydrate 109.0g, fat 16.0 g, saturated fat 3.0g, fibre 6.0g, sugar 32.0g, salt 1.2 g

Recipe from Good Food magazine, March 2013.  

More Rice Recipes:

Chinese-style Rice Soup with Chicken and Ginger
Egg fried rice
Egg fried rice with ham
Spicy prawn fried rice  
Fragrant Fried Rice Pilaf
Spicy vegetable egg fried rice   

Save and share Mango chicken, bean & rice bake recipe

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Teriyaki chicken meatballs with rice & greens recipe

Photo: Teriyaki chicken meatballs with rice & greens recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Teriyaki chicken meatballs with rice & greens recipe Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Teriyaki chicken meatballs with rice & greens recipe.

Try a family supper with a difference with these chicken patties served in a sweet Japanese sauce and basmati  

Easy
Serves 4
Prep 15 mins
Cook 10 mins
Low-fat  

Ingredients  

2 shallots
1 carrot , cut into chunks
500g boneless, skinless chicken breasts or thighs, cut into chunks
zest and juice 1 lemon
a little oil
200g basmati rice
200g spring greens , chopped
100ml mirin
3 tbsp soy sauce
3 tbsp caster sugar  

Method  

Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.
 
Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.
 
Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.
 
Nutrition Per Serving
481 kcalories, protein 36g, carbohydrate 70g, fat 2 g, saturated fat 1g, fibre 3g, sugar 28g, salt 2.3 g
 
Recipe from Good Food magazine, January 2013.  

More rice pudding recipes:

Creamy vanilla rice pudding with apricot jam
American rice pudding
Blueberry and apricot rice pudding   
Creamy rice pudding with spicy pears   
Honey Rice Pudding   
White chocolate rice pudding with compote 

Save and share Teriyaki chicken meatballs with rice & greens recipe recipe 

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Chinese-style Rice Soup with Chicken and Ginger Recipe

Photo: Chinese-style Rice Soup with Chicken and Ginger Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chinese-style Rice Soup with Chicken and Ginger Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Chinese-style Rice Soup with Chicken and Ginger.

Total Time: 6 hr 30 min
Prep 30 min
Cook 6 hr 0 min

Yield: 6 to 8 servings

Level: Easy

Ingredients

6 cups water
4 cups chicken broth, low-sodium canned, or homemade
1 1/2 cups Arborio rice
2 teaspoons kosher salt
2 tablespoons unsalted butter
About 4 cups shredded cooked chicken (from 1 rotisserie chicken)
2 to 3 tablespoons grated peeled fresh ginger
3 scallions, thinly sliced
1 medium bunch fresh cilantro, leaves torn or chopped
Asian chili paste, or sambal oelek, optional

Directions

Put the water and broth, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.

When ready to serve, remove the lid and stir in the ginger and scallions. Portion the soup into bowls and top with the shredded chicken and cilantro. Serve with chili paste on the side if desired.

Copyright 2007 Television Food Network, G.P. All rights reserved

From Food Network Kitchens 

More Rice Recipes:                

Egg fried rice 
Egg fried rice with ham  
Spicy prawn fried rice  
Fragrant Fried Rice Pilaf  
Spicy vegetable egg fried rice  
Chicken and Pineapple Fried Rice with Herbs  

Save and share Chinese-style Rice Soup with Chicken and Ginger Recipe

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