Chicken Rice Bowls Recipes

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4 hours ago Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper. Chicken Rice Bowl Tips

Rating: 5/5(6)
Total Time: 15 mins
Category: Dinner
Calories: 239 per serving

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4 hours ago Brown Rice Bowl Chicken Recipes Asian Chicken Brown Rice Bowl Pack Momma water chestnuts, garlic powder, brown rice, honey, lemon pepper and 8 more Asian Chicken Brown Rice Bowl Pack Momma water chestnuts, honey, lemon …

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5 hours ago Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until well browned. Remove from skillet and set aside. Add onion and garlic to …

Rating: 5/5(3)
Total Time: 40 mins
Category: One Dish Meal
Calories: 833 per serving
1. Cook rice according to package instructions.
2. Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until well browned. Remove from skillet and set aside.
3. Add onion and garlic to skillet, and saute for approximately 5 minutes or until soft. Add in red and green peppers, continue to saute on medium-low heat until peppers are soft, about 7 minutes.
4. Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper.

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5 hours ago Steps. 1. Cook rice in water as directed on package, omitting salt and butter. 2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add onion; cook 4 to 5 …

Cuisine: Asian
Category: Entree
Servings: 4
Total Time: 20 mins
1. Cook rice in water as directed on package, omitting salt and butter.
2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add onion; cook 4 to 5 minutes, stirring frequently, until crisp-tender.
3. Stir in soup, broccoli and bell pepper. Heat to boiling. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until broccoli is crisp-tender. Stir in stir-fry sauce.
4. Divide cooked rice evenly among 4 serving bowls. Spoon about 1 cup soup mixture over rice in each bowl.

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4 hours ago Slow-Cooker Chicken & Rice Bowls View Recipe A bowl of tender shredded chicken, hot cooked rice and slightly spicy black beans served with fresh toppings is a meal that will satisfy anytime. Make this slow-cooker chicken dish on the weekend and reheat throughout the week for easy at-work lunches or dinner at the end of a long day.

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7 hours ago Grain Bowl with Blackened Shrimp, Avocado, and Black Beans. Rating: 4.94 stars. 16. This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry.

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6 hours ago Quick Teriyaki Chicken Rice Bowls recipe– Sweet, garlicky chicken served with rice and steamed broccoli comes together in just 20 minutes. Better than …

Ratings: 64
Calories: 222 per serving
Category: Main Dish
1. Cook rice according to instructions on packaging.
2. Steam broccoli.
3. Season chicken pieces with salt and pepper and place in large non stick skillet.
4. Cook until done, stirring often.

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4 hours ago Microwave rice bowls according to package directions and divide evenly among 4 bowls. To each bowl, add some of the feta cheese, cucumbers, tomatoes, onions, and olives. Add a dollop of …

Rating: 4.3/5(27)
Total Time: 20 mins
Category: Entree, Main Course
Calories: 680 per serving
1. To a small mixing bowl, add dressing ingredients and whisk to combine well. Save 1/2 of the dressing (about 1/4 cup) in an airtight container to use later as a dressing.
2. Add remainder of dressing to a large resealable plastic bag with chicken thighs. Close bag and massage marinade into the chicken. Refrigerate for several hours if desired.

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5 hours ago Tuna Poke Bowl. You can make poke at home in just 3 steps: Marinate the fish, prep the veggies and put it all together! Get the recipe for Tuna Poke Bowl ». …

Estimated Reading Time: 3 mins

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4 hours ago Shred the cutlets. Place 1 cup of the rice in each bowl. Divide the chicken, onion, avocados, radishes, lemon juice, and the remaining salt and pepper among the bowls. Sprinkle with …

Rating: 5/5(124)
Total Time: 25 mins
Servings: 4
Calories: 527 per serving
1. Sprinkle the cutlets evenly with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Heat the oil in a large nonstick skillet over medium-high. Add the cutlets and cook until cooked through, about 3 minutes per side.
2. Remove the cutlets and place on a cutting board; cover with aluminum foil to keep warm. Add the onion and water to the skillet and cook, stirring often, until the onion is soft and beginning to brown, 8 to 10 minutes.
3. Shred the cutlets. Place 1 cup of the rice in each bowl. Divide the chicken, onion, avocados, radishes, lemon juice, and the remaining salt and pepper among the bowls. Sprinkle with scallions and serve with hot sauce and lemon wedges.

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7 hours ago Make rice: In a medium saucepan, combine the rice with 1 3/4 cup water and ½ teaspoon salt. Bring to a boil. Cover and reduce heat to medium-low. Simmer …

Rating: 5/5(4)
Category: Healthy, Dinner Party, Dinner, Poultry
Servings: 4
Total Time: 35 mins
1. Make rice: In a medium saucepan, combine the rice with 1 3/4 cup water and ½ teaspoon salt.
2. Bring to a boil. Cover and reduce heat to medium-low.
3. Simmer until the rice is tender and water is absorbed, about 17 minutes.
4. Remove rice from the heat and let cool slightly.

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1 hours ago Cook and stir over medium heat until chicken is no longer pink, about 7 minutes. Step 2 Heat a skillet over medium-high heat. Add onion and bell pepper …

Rating: 5/5(5)
Total Time: 41 mins
Category: World Cuisine, Latin American, Mexican
Calories: 648 per serving
1. Grease a grill pan with cooking spray. Season chicken with salt and pepper; place in the prepared pan. Cook and stir over medium heat until chicken is no longer pink, about 7 minutes.
2. Heat a skillet over medium-high heat. Add onion and bell pepper slices; saute until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.
3. Microwave cauliflower rice following package instructions for 5 minutes. Let stand for 1 minute.
4. Carefully open the package of cauliflower rice and divide between 2 bowls. Divide the chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.

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Just Now Cut chicken breast in bite size pieces. In a medium bowl mix in the chicken pieces with olive oil, paprika, cumin, ground chili pepper, salt and black pepper. Mix well until chicken is coated …

Ratings: 121
Calories: 618 per serving
Category: Main Course
1. Cut chicken breast in bite size pieces
2. Finely chop cilantro, tomato and onion. Add in a small bowl

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3 hours ago Jun 17, 2019 - Explore Nena Cee's board "Chicken Rice Bowls" on Pinterest. See more ideas about cooking recipes, healthy recipes, dinner recipes.

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6 hours ago Sticky Chicken Rice Bowl is the perfect combination of tender rice and baked chicken bites covered in a thick sticky sauce and it is sure to be your new favorite sweet and spicy chicken

Rating: 4.7/5(20)
Total Time: 30 mins
Category: Main Course
Calories: 446 per serving
1. To make your Sticky Chicken Rice Bowl, start by preheating your oven to 400 degrees, rinsing your chicken breasts under cold water and then patting them dry. Cut them into bite sized pieces and set aside. Add eggs to a medium sized bowl and beat to break them up. Add panko breadcrumbs to a separate bowl and then working in batches, coat your chicken pieces in the eggs and then the breadcrumbs, lightly pressing the breadcrumbs to make sure all sides are covered and coated. Move the coated chicken pieces to a baking sheet either sprayed with non-stick spray, covered in parchment paper or lined with a cooking rack. Bake for 15-20 minutes.
2. While your chicken is baking, in a large sized sauce pan, add honey, brown sugar, soy sauce, hoisen sauce, balsalmic vinegar, garlic, ginger and sriracha. Bring to a gentle boil over medium high heat, stirring often. Reduce temperature down to medium and simmer while your chicken is baking.
3. Next, add your sesame seeds to a small sautee pan and heat over medium high heat, stirring continously. This will only take a few minutes and you want to be sure not to burn them. Keem stirring them until they toast in color and start to become fragrant. Remove them from the pan and to a small bowl to serve them up in.
4. Next move to the rice. Add water to a large pot and bring to a boil. Stir in the instant rice, cover and remove from the heat. Let sit for 5 mintues and then fluff rice with a fork. Chop up your scallions and then when your chicken has finished cooking, remove them from the oven and add them to the sticky sauce. Stir to combine and be sure to coat the chicken pieces completely in the sticky sauce. Now you are ready to make your Sticky Chicken Rice Bowl. Spoon rice into the bottom of your bowl, top with the sticy chicken and then garnish with scallions and toasted sesame seeds.

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3 hours ago 1/4 cup feta cheese (optional, divided) Rice. 1 cup dry brown rice. 2 cups water. 1 tsp butter. Instructions. Get rice cooking in a rice cooker while you prep ingredients for this recipe. In a …

Ratings: 227
Calories: 454 per serving
Category: Main Course
1. Get rice cooking in a rice cooker while you prep ingredients for this recipe.
2. In a large frying pan, heat olive oil over med-high heat. Add chicken and stir fry for 2-3 min until lightly cooked. Add chili powder, cumin and garlic powder, then toss to coat and continue cooking another 5 min.
3. Add red onion, corn and bell peppers, sauteeing for 2-3 min. Add cooked brown rice and salsa, tossing to coat. Cook for 5 min. Mix in cilantro and remove from heat. Sprinkle with feta cheese if desired and serve!

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6 hours ago Cuban Chicken Rice Bowl is an easy 20 minute weeknight dinner recipe perfect for healthy meal prep. The combination of pineapple, avocado, rice and beans paired with the Cuban …

Rating: 5/5(3)
Total Time: 15 mins
Category: Entree, Main Course
Calories: 515 per serving
1. divide lime between avocado and mojo sauce
2. Add the olive oil to a skillet over medium-high heat. Season the chicken with salt and pepper and add to the oil when it is glistening. Cook the chicken on each side for 5-6 minutes, or until the internal temperature of 165°
3. While the chicken is cooking, chop the pineapple and avocado. Toss the avocado with the juice of 1/2 lime so it doesn't brown.
4. Remove the cooked chicken from the pan and set aside so it can rest for a few minutes.

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2 hours ago A bowl of tender shredded chicken, hot cooked rice and slightly spicy black beans served with fresh toppings is a meal that will satisfy anytime. Make this slow-cooker chicken dish on …

Category: Healthy Chicken & Rice Recipes
Calories: 470 per serving
Total Time: 3 hrs 45 mins
1. Sprinkle the chicken with the cumin, black pepper, coriander, and 1/2 teaspoon of the salt. Place the chicken in a 5- to 6-quart slow cooker. Add the stock; cover and cook on LOW until the chicken is tender, about 3 hours and 30 minutes. Transfer the chicken from the slow cooker to a cutting board, reserving the cooking liquid in the slow cooker. Shred the chicken into bite-sized pieces, discarding the bones. Toss the chicken with 1/2 cup of the reserved cooking liquid from the slow cooker and the remaining 1/4 teaspoon salt.
2. Prepare the rice according to the package directions. Stir together the beans, oil, and cayenne in a small microwavable bowl; microwave on HIGH until thoroughly heated, 1 to 2 minutes. Divide the chicken, rice, beans, and pico among 8 shallow bowls; top evenly with the radishes and avocado. Garnish with the cilantro leaves, if desired.

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7 hours ago Member Recipes for Chicken And Rice Bowls. Very Good 4.0/5 (2 ratings) Chicken and Rice Bowls. Layers of flavors! CALORIES: 258.2 FAT: 5.8g PROTEIN: 30.9g CARBS: 20.3g FIBER: 3.5g Full ingredient & nutrition information of the Chicken and Rice Bowls Calories (no ratings)

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3 hours ago Pour the coconut milk and water into a Small Batter Bowl and whisk until smooth. Pour the coconut milk mixture into the Multipot and add the rice. Bring to a simmer, uncovered, over medium-high heat. …

Rating: 4.5/5(4)
Servings: 6
1. Pour the coconut milk and water into a Small Batter Bowl and whisk until smooth.Pour the coconut milk mixture into the Multipot and add the rice.
2. Bring to a simmer, uncovered, over medium-high heat.Meanwhile, cut the chicken into bite-sized pieces.
3. Place in a medium bowl, add the rub, and mix to coat.When the rice is at a simmer, place the Silicone Collapsible Steamer & Strainer (collapsed one layer) over the pot.
4. Transfer the chicken to the steamer, reduce the heat to medium, and cover with the lid.

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8 hours ago Korean Chicken Bowls are one of the easiest and tastiest dishes you can make in just under 20 minutes. Made in one pan with easy ingredients. I love making easy dinner meals for the …

Ratings: 1
Servings: 4
Cuisine: Chinese
Category: Main Course
1. In a small bowl, whisk together: brown sugar, soy sauce, sesame oil and red pepper flakes, set aside. Note: you can also add these directly into the pan, one by one, after you cook the garlic, ginger and brown the chicken.
2. Heat vegetable oil in a large skillet over medium high heat.
3. Add garlic and cook, stirring constantly for about 30 seconds to 1 minute, until fragrant. Add fresh minced ginger and cook for another minute, stirring constantly.
4. Add ground chicken and cook until browned, about 3-5 minutes. Break apart and crumble the meat as it cooks.

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7 hours ago Cook rice per package instructions. Heat both oils in skillet or wok on medium-high heat. Add onion, celery, carrot and water chestnuts and sauté for 2 minutes. Add garlic and stir for another 30 seconds. Add ground chicken to skillet with vegetables and sauté over high heat until cooked.

Servings: 4
Total Time: 30 mins

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5 hours ago Stovetop cooking: Heat 2 tablespoons canola oil in a 12-inch cast iron skillet or grill pan over medium-high heat until shimmering.Remove 2 pieces of chicken from the bag and shake off any excess marinade. Place the chicken skin-side down in the pan, spacing the pieces at least 1-inch apart.

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9 hours ago Prepare brown rice according to package directions. Set aside. Heat a large skillet over medium heat. Add olive oil and chicken, then sprinkle with taco seasoning. Cook chicken until …

Rating: 5/5(2)
Category: Main Course
Cuisine: American
Total Time: 30 mins
1. Prepare Success® Whole Grain Brown Rice (or other rice) according to package directions. Set aside.
2. Heat a large skillet over medium heat. Add olive oil and chicken. Sprinkle with 3 tablespoons taco seasoning. Cook chicken about 3-4 minutes, per side, until browned and cooked through. Remove to a separate plate.
3. In the same skillet, add green pepper, red pepper, and yellow pepper. Sauté for about 4-5 minutes, or until tender. Add more olive oil, if needed. Add corn, black beans, ro-tel tomatoes, and cilantro to skillet. Stir to combine.
4. Add prepared rice, chicken, and rest of taco seasoning. Stir to combine and let simmer for 3-4 minutes, or until heated through. Remove from heat.

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8 hours ago Saute for 2-3 minutes, stirring often. Add the bell peppers and saute for 3-4 minutes, stirring often. After the bell peppers have sautéed for a few minutes add 1 lb. of ground chicken along …

Rating: 5/5(2)
Total Time: 30 mins
Category: Main Course
Calories: 471 per serving
1. Prepare 1 cup rice according to package instructions.
2. Mince 6 cloves of garlic and 6 green onions (aka scallions). Peel 1-inch of fresh ginger. Place these ingredients into a small mixing bowl.

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9 hours ago Heat rice according to directions. Step 3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook for 4 minutes or until done, stirring …

Rating: 3.5/5(30)
Calories: 366 per serving
1. Steam broccoli 5 minutes or until crisp-tender.
2. Heat rice according to directions.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook for 4 minutes or until done, stirring occasionally. Add onions and cheese, stirring until cheese begins to melt. Stir in rice; fold in broccoli. Cook 1 minute or until thoroughly heated. Sprinkle with almonds.

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3 hours ago The rice, chicken and buffalo wing sauce can all be made ahead of time. The cooking time above includes cooking the rice. In the notes section, we have shared how to make brown rice in advance and store in the refrigerator or even the freezer. The recipe for brown rice below will yield 2 cups, which is double what you need for the two bowls below.

Rating: 5/5(1)
Total Time: 50 mins
Category: Dinner
Calories: 449 per serving

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6 hours ago Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below! Step 1: Whisk together your buffalo sauce and ranch seasoning. Step 2: Stir in chicken and heat through. Step 3: Divide rice into 4 bowls and top with chicken and veggies.

Rating: 5/5(1)
Total Time: 20 mins
Category: Dinner
Calories: 397 per serving

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9 hours ago For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully …

Rating: 5/5(23)
Steps: 6
Difficulty: Easy
Total Time: 2 hrs 25 mins

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8 hours ago Chicken breasts, cubed · salt and pepper · ⁄ cup onion, diced · 2 mexican rice bowl recipes. Directions · to prepare mexican rice: Fully loaded mexican rice bowls have layers of tomatoey spanish rice, earthy and sweet black bean and corn sauté, bright and tangy mexican green .

Rating: 4.8/5(281.7K)

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2 hours ago For the Grilled Chicken: In a mixing bowl, combine chicken, 3 tablespoons Mexican seasoning and 2 tablespoons oil. Toss to coat evenly. Grill chicken to an internal temperature of 165ºF. For the Rice: Prepare rice as directed on package. For the Charred Onions & Peppers: In a sauté pan, heat remaining oil over high heat until shimmering.

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8 hours ago These tasty Southwest Chicken Rice Bowls couldn’t be much easier to make, and the rice is included in the five ingredients! The dinner I’m about to show you was a huge victory in our house because every single person liked it. Now, when I say “every single person,” I’m mainly talking about the short people in the family because they are the picky ones, especially our 7-year-old.

Rating: 3.1/5(18)
Estimated Reading Time: 3 mins

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8 hours ago Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated …

Servings: 8
Total Time: 30 mins
Category: Entrees
1. In 1 to 1 1/2-quart saucepan, heat uncooked rice and 1 cup water to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork. Stir in sauce and green chiles; cover and keep warm.
2. In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix and 1/4 cup water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
3. To assemble, divide rice and chicken mixtures among warm tortilla bowls; top with cheese, tomatoes, cilantro and additional sauce, if desired.

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5 hours ago Season the chicken with the chopped parsley, all of the spices, salt and pepper. When the chicken is nearly cooked through, add in the lemon zest and juice and stir everything together. …

Rating: 5/5(10)
Total Time: 40 mins
Category: Dinners
Calories: 446 per serving
1. Combine all of the ingredients for the tzatziki in a bowl and stir together until combined. Taste for seasoning, cover and refrigerate until ready to serve.
2. Add all of the ingredients for the salad to a bowl. Stir everything together and taste for seasoning. Cover and refrigerate until ready to serve.
3. Combine the rice, lemon juice, dill, salt and pepper together. Taste for seasoning. Use par-cooked rice in a bag that can be cooked in the microwave to save time.
4. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and ground chicken to the skillet and use a wooden spoon to crumble the chicken. Season the chicken with the chopped parsley, all of the spices, salt and pepper.

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3 hours ago Explore these easy-to-make rice bowls using your choice of Minute® Rice, protein, vegetables and any additional add-ins! Make it spicy with a Southwest burrito bowl, hearty with a balsamic chicken and rice bowl or go vegetarian with a Greek brown rice and veggie bowl using chickpeas and feta cheese.

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5 hours ago Whisk the ponzu chicken marinade with 1 teaspoon cornstarch. Pour it into the hot skillet and bring to a boil for at least 2 to 3 minutes. Once thickened, remove off of the heat. Divide rice among bowls and top with the ponzu chicken, radish and cucumber …

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1 hours ago Directions Preheat oven to 375 degrees. In a small bowl, combine teriyaki sauce, honey, sesame oil, ginger, garlic, and onion. Place chicken thighs ugly side up in a baking dish. Drizzle half of marinade over the meat. Place in the oven and cook for 20 minutes. Flip the …

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9 hours ago 1 1/4 lbs. boneless, skinless chicken breasts, cut into bite-size pieces; 1 tsp. chili powder; 1 Tbsp. lime juice; 1 package Knorr® Fiesta Sides™ - Spanish Rice, cook according to package directions; Your favorite taco toppings (shredded cheddar cheese, chopped …

Cuisine: Spanish, Mexican
Servings: 4

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6 hours ago Ingredients. Ingredient Checklist. 1 cup uncooked long-grain white rice. ½ teaspoon grated lime rind. 1 tablespoon canola oil, divided. 1 teaspoon dark sesame oil. 1 pound skinless, …

Rating: 3/5(10)
Total Time: 25 mins
Servings: 4
Calories: 413 per serving
1. Cook rice according to package directions, omitting salt and fat. Fluff rice. Stir in lime rind.
2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons canola oil and sesame oil to pan; swirl to coat. Combine chicken, 1 tablespoon soy sauce, garlic, ginger, and crushed red pepper in a bowl; toss to coat. Add chicken mixture to pan; cook 6 minutes or until chicken begins to brown, stirring frequently. Remove chicken from pan. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add broccoli and bell pepper to pan; cook 3 minutes or until crisp-tender, stirring occasionally.
3. Combine remaining 1 tablespoon soy sauce, chicken broth, and cornstarch in a bowl. Add chicken mixture and broth mixture to pan. Bring to a boil; cook 2 minutes or until sauce begins to thicken, stirring occasionally. Add 1/2 cup basil to pan, stirring until basil wilts. Remove pan from heat; stir in lime juice. Spoon 1/2 cup rice mixture into each of 4 bowls; top each serving with about 1 1/2 cups chicken mixture. Sprinkle evenly with remaining 1/4 cup basil and chopped cashews.

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1 hours ago While rice cooks, place large skillet over stove at medium-high heat. Pour 1 Tbsp oil into pan. While oil heat ups, combine Cajun seasoning, brown sugar, paprika, thyme, and black pepper in a small bowl (I usually just use a measuring cup). Set aside. Place chicken pieces in …

Cuisine: American
Total Time: 50 mins
Category: Main Course
Calories: 470 per serving

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Frequently Asked Questions

What is the best Mexican rice recipe?

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.

What to serve with chicken fried rice?

Directions Step one Heat oil in large skillet or wok over medium-high heat. Meanwhile, squeeze sides of rice packages to separate rice. Step two Stir in water chestnuts, chicken, peas and carrots, soy sauce and garlic powder. Cook 3 to 4 minutes more or until hot, stirring occasionally. Step three Push rice mixture to one side of skillet.

Can I cook rice in chicken broth?

Steps Decide how much rice you want to make. Pour the rice and chicken stock/broth into a pot. Bring broth and rice to a boil on medium heat. When it is boiling, bring the rice to medium-low heat. Place a lid on the pot and keep it tilted to allow steam to escape. When you can see holes or "craters" in the rice, put the lid on tight.

What is the best recipe for chicken and rice in?

Preheat oven to 350 degrees F (175 degrees C). Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice. Mix soup and water together and pour over chicken and rice.

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