Chicken On Rainbow Rice Recipes

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CHICKEN ON RAINBOW RICE



Chicken on Rainbow Rice image

Chicken breasts can be used for a variety of interesting meals, says Bill Hilbrich of St. Cloud, Minnesota. For this delightful entree, Bill enhances them with a lightly seasoned marinade and rice pilaf.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 serving.

Number Of Ingredients 8

1/4 cup olive oil
2 tablespoons lime or lemon juice
1 boneless skinless chicken breast half
1/4 cup each chopped onion, sweet red pepper and green pepper
1 tablespoon butter
1 cup cooked long grain rice
1/4 teaspoon salt
Dash pepper

Steps:

  • In a small resealable plastic bag, combine the oil and lime juice; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. Meanwhile, in a skillet, saute onion and peppers in butter until tender. Stir in the rice, salt and pepper; heat through. Serve with chicken.

Nutrition Facts :

RAINBOW RICE PILAF



Rainbow Rice Pilaf image

Provided by Kardea Brown

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1/2 yellow onion, diced
1/2 cup diced celery (from 1 rib)
1 orange bell pepper, seeded and diced
1 1/2 cups long-grain rice
1/2 cup orzo
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon minced fresh thyme
Kosher salt and freshly ground black pepper
4 cups vegetable broth
1/2 cup dried cranberries
1/4 cup toasted sliced almonds
1/4 cup chopped fresh parsley

Steps:

  • Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
  • Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.

PEANUT BUTTER RAINBOW RICE



Peanut butter rainbow rice image

Enjoy a colourful bowl of healthy goodness with chicken, rice and veg. A great family dish that's freezable, the peanut butter dressing will prove popular!

Provided by Shivi Ramoutar

Categories     Dinner

Time 45m

Number Of Ingredients 16

400g skinless chicken breasts, cut into 1-inch cubes
1 small aubergine, cut into 1-inch cubes
1 red or orange pepper, deseeded and chopped
195g can sweetcorn, drained
250g rice
2 tsp sesame oil
6 tbsp peanut butter
2 tsp soy sauce
2 tsp honey
1 tsp crushed ginger
1 tsp crushed garlic
sliced spring onion
ribboned carrot
ribboned cucumber
sesame seeds, for sprinkling
chopped chillies or chilli oil (for the grown-ups)

Steps:

  • Whisk together all the sauce ingredients until smooth, then season to taste. Set half aside. Add 2 tbsp cold water to the remaining half to loosen. Heat the oven to 200C/180C fan/gas 6.
  • Mix together the chicken, aubergine, pepper and sweetcorn with the thicker sauce in a roasting tin. Season, cover with foil and bake for 25-30 mins, until the chicken is cooked through and the veg is soft.
  • Meanwhile, cook the rice following pack instructions, then combine with the baked chicken and veg. Drizzle over the loosened sauce. If freezing, leave to cool completely first. Can be frozen for up to one month. Sauce can be frozen separately. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Top with the serving ingredients.

Nutrition Facts : Calories 557 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium

RAINBOW RICE (FRIED RICE)



Rainbow Rice (Fried Rice) image

This is from Richard (Dick) Immershein. Cook the rice ahea of time. It needs enough time in the fridge to get cold. Cook the day before or at least a few hours in advance.

Provided by abigail363

Categories     Rice

Time 2m

Yield 2 serving(s)

Number Of Ingredients 10

2 cups cold cooked rice
1 cup pork, diced and cooked or 20 small shrimp, raw
1 egg, lightly beaten
4 tablespoons frozen peas and carrots, thawed
2 stalks green onions
1 tablespoon salt
1 tablespoon broth or 1 tablespoon water
1 teaspoon light soy sauce
1 pinch white pepper
2 tablespoons peanut oil

Steps:

  • Measure cold rice for each serving (cook only four or five servings at a time, to cook more repeat, keeping each batch warm in an oven and stir together all of the batches at the end and serve). Break any lumps apart in the cold rice rather than doing it while cooking.
  • Measure all other ingredients separately as they will be added individually.
  • Cooking Instructions:.
  • Heat wok or deep skillet hot and dry.
  • Add sufficient oil depending upon number of servings.
  • After oil is heated add the shrimp (if using shrimp) and cook for 60 seconds (more time if cooking larger quantity).
  • Push shrimp (if used) aside and add lightly beaten egg and stir gently for 30 seconds.
  • Push Shrimp (if used) and egg up on wok side and add precooked rice in the center. After about 20 seconds or enough time for the rice to start to warm, then stir to remove any remaining lumps for about 60 seconds.
  • Add peas and carrots stir while cooking for 15 seconds.
  • Add Salt and continue stirring for 5 seconds.
  • Add cut up chicken or Ham and continue stirring for about 10 seconds.
  • Add Green Onion and stir for another 15 seconds ( By now egg and shrimp on the sides will have been stirred into the mixture).
  • If the rice is still dry add broth or water and continue lightly stirring for another 15 seconds.
  • Add Light Soy Sauce and stir for another 15 seconds.
  • Add pinch of White Pepper and stir for another 15 seconds.
  • Remove to warming or serving platter.

Nutrition Facts : Calories 421.4, Fat 16.8, SaturatedFat 3.3, Cholesterol 106.1, Sodium 4238.5, Carbohydrate 57.4, Fiber 1.6, Sugar 1.1, Protein 9.3

ONE-POT CHICKEN AND RICE WITH SWISS CHARD



One-Pot Chicken and Rice with Swiss Chard image

To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 55m

Number Of Ingredients 9

4 chicken leg quarters (about 2 pounds total), patted dry
Coarse salt and ground pepper
3 garlic cloves, roughly chopped
1 bunch Swiss chard (10 ounces), stems cut into 1/2-inch pieces, leaves torn into 2-inch pieces
1 small yellow onion, diced small
2 medium carrots, diced medium
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
1 1/2 cups basmati rice
2 1/2 cups low-sodium chicken broth

Steps:

  • Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high. Add chicken, skin side down, and cook until browned on both sides, 12 minutes, turning once. With tongs, transfer chicken to a plate.
  • Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until chard stems and onion are translucent, 4 minutes. Add chard leaves, lemon zest, and rice; cook 1 minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 664 g, Fat 23 g, Fiber 3 g, Protein 48 g, SaturatedFat 6 g

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