Salsafied Chicken Rice Recipes

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EASY CHICKEN AND RICE



Easy Chicken and Rice image

Progresso® chicken broth provides a simple addition to this chicken and rice recipe made using vegetables - a delightful dinner ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

1 cup uncooked regular long-grain white rice
2 1/4 cups water
2 tablespoons olive oil
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
2 small red or yellow bell peppers, cut into bite-size strips (about 2 cups)
8 medium green onions with tops, finely chopped (1/2 cup)
3 cloves garlic, finely chopped
1 cup tomato pasta sauce
1/2 cup Progresso™ chicken broth (from 32-oz carton)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 cup shredded Parmesan cheese (4 oz)
3 tablespoons chopped fresh parsley

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, in deep 12-inch skillet, heat oil over medium-high heat. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.
  • Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.

Nutrition Facts : Calories 360, Carbohydrate 35 g, Cholesterol 55 mg, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 5 g, TransFat 0 g

OVEN BAKED CHICKEN AND RICE



Oven Baked Chicken and Rice image

Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!

Provided by Nagi@RecipeTinEats

Categories     Dinner

Time 1h20m

Number Of Ingredients 15

5 bone in chicken thigh fillets, peel skin OFF (, (Note 1))
1 onion (, chopped (brown, white or yellow))
2 cloves garlic (large) (, minced)
2 tbsp (30g) butter ((or olive oil))
1 1/2 cups (270g) uncooked white rice ((Note 3))
1 1/2 cups (375 ml) chicken broth/stock (, hot (I microwave))
1 1/4 cups (315 ml) water (, hot (tap is fine))
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper
Oil spray
Fresh thyme leaves or finely chopped parsley

Steps:

  • Preheat oven to 180°C/350°F.
  • Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
  • Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
  • Remove baking dish from the oven. Add rice then mix.
  • Place chicken on rice. Then pour chicken broth and water around the chicken.
  • Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
  • Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

Nutrition Facts : ServingSize 318 g, Calories 574 kcal, Carbohydrate 47 g, Protein 28 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 766 mg, Fiber 1 g, Sugar 1 g

SALSAFIED CHICKEN & RICE



Salsafied Chicken & Rice image

I have been making this for years now.. It's super easy and tastes great! The salsa adds a lot of flavor, making it taste a lot like mexican rice.

Provided by Hannah Bishop

Categories     Chicken

Time 25m

Number Of Ingredients 8

1 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 lb boneless, skinless chicken breast, cubed
1 can(s) chicken broth (14.5 oz)
8 oz salsa, chunky
2 c instant rice
8 oz cheddar cheese, shredded

Steps:

  • 1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes.
  • 2. Add the broth and salsa and bring to a boil
  • 3. Turn off the heat and stir in the instant rice. Sprinkle cheddar cheese over the mixture. Cover the skillet and let sit until the rice is tender, about 5 minutes.

SALSAFIED CHICKEN AND RICE



Salsafied Chicken and Rice image

A delicious combination of chicken, salsa, and rice to spice up any night at your dinner table.

Provided by Jamey Corrin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves - cubed
1 (14.5 ounce) can chicken broth
1 (8 ounce) jar salsa
2 cups instant rice
8 ounces shredded Cheddar cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes. Add the broth and salsa and bring to a boil; turn off the heat and stir in the instant rice. Sprinkle Cheddar cheese over the mixture. Cover the skillet and let sit until the rice is tender, about 5 minutes.

Nutrition Facts : Calories 586 calories, Carbohydrate 43.9 g, Cholesterol 127.7 mg, Fat 24.3 g, Fiber 1.8 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 1347.2 mg, Sugar 2.5 g

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