Chicken On Rice With Stuffing Recipes

RAISIN RICE STUFFED CHICKEN

Raisin Rice Stuffed Chicken image

Roast chicken stuffed with a fragrant turmeric flavored rice stuffing.

Provided by Nazi

Categories Main Dish Recipes Stuffed Main Dish Recipes

Yield 7

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 (2 to 3 pound) whole chickens
3 cups cooked white rice
1 cup raisins
1 onion, chopped
1 tablespoon ground turmeric
salt to taste
ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

Nutrition Facts : Calories 600.3 calories, Carbohydrate 37.6 g, Cholesterol 138.5 mg, Fat 28.7 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.5 g, Sodium 137.1 mg, Sugar 13 g

ROASTED CHICKEN WITH BASIL-RICE STUFFING

Roasted Chicken with Basil-Rice Stuffing image

This stuffing, with its pleasant herb flavor, is a nice change of pace from traditional bread stuffing. The crunch comes from sunflower kernels. (Leftovers would be great in the Chicken Jambalaya recipe above.)

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/4 cup chopped celery
1-1/2 teaspoons butter
1 cup cooked long grain rice
2 tablespoons minced fresh parsley
1 tablespoon sliced green onion
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2-1/4 teaspoons sunflower kernels or chopped almonds
1/8 teaspoon salt
Dash pepper
1 broiler/fryer chicken (3 pounds)

Steps:

In a small skillet, saute celery in butter until crisp-tender. In a large bowl, combine the celery, rice, parsley, green onion, basil, sunflower kernels, salt and pepper. Stuff chicken. Tie drumsticks together with kitchen string if desired. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 180° for chicken and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing. Remove skin before serving.

Nutrition Facts : Calories 311 calories, Fat 11g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 191mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein.

TRADITIONAL RICE STUFFING

Traditional Rice Stuffing image

My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken.

Provided by Sheila Kampman

Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1 onion, finely chopped
3 cups water
2 teaspoons dried dill weed, or to taste
2 teaspoons poultry seasoning, or to taste
1 tablespoon dried parsley
ground black pepper to taste
2 tablespoons chicken bouillon, or more to taste
1 ½ cups long grain white rice

Steps:

Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.4 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 393.1 mg, Sugar 2.3 g

CHICKEN AND RICE DINNER

Chicken and Rice Dinner image

My family lines up seconds of this hearty main dish from my mother-in-law, Mary Lou Baumert-a great cook! In this easy tasty recipe, the chicken bakes to a beautiful golden brown.-Denise Baumert, Dalhart, Texas

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 to 1/3 cup all-purpose flour
2 tablespoons canola oil
2-1/3 cups water
1-1/2 cups uncooked long grain rice
1 cup milk
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
Minced fresh parsley

Steps:

Preheat oven to 350°. Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat. , In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken. , Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 541 calories, Fat 23g fat (6g saturated fat), Cholesterol 108mg cholesterol, Sodium 504mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 1g fiber), Protein 38g protein.

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