3 MINUTE RICE RECIPES

MINUTE SPANISH RICE RECIPE - FOOD.COM

Minute Spanish Rice Recipe - Food.com image

Make and share this Minute Spanish Rice recipe from Food.com.

Total Time 7 minutes

Prep Time 2 minutes

Cook Time 5 minutes

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup Minute Rice, uncooked
1 cup broth (chikcen or beef)
1 (10 ounce) can rotel or 1 (10 ounce) can tomatoes and green chilies, mostly drained
2 tablespoons cilantro, chopped
1/2 cup shredded cheddar cheese
2 teaspoons chili powder

Steps:

Pour broth, can or Rotel, and chile powder into sauce pan and bring to a boil.
Add rice and cilantro and cover. Remove from heat and allow rice to absorb liquid.
Mix with cheese while rice is still warm.

Nutrition Facts : Calories 146.4, FatContent 0.9, SaturatedFatContent 0.2, CholesterolContent 0.3, SodiumContent 852.8, CarbohydrateContent 31.1, FiberContent 1.2, SugarContent 0.6, ProteinContent 3.8

BAKED CHICKEN AND RICE WITH THREE SOUPS RECIPE - FOOD.COM

Baked Chicken and Rice With Three Soups Recipe - Food.com image

This is a favorite recipe of my family's. We have been cooking this recipe for 3+ generations and this is known as comfort and/or soul food for us. The rice is the best part of the recipe if not for the juicy and tasty chicken. I hope that you try and enjoy this family favorite.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 chicken breasts, with ribs and skin
1 (10 ounce) can campbell's condensed cream of mushroom & garlic soup
1 (10 ounce) can Campbell's Cream of Chicken Soup, with herb
1 (10 ounce) can campbell's cream of celery soup
3/4 cup Uncle Ben's converted brand rice
10 ounces empty soup can filled with water
2 tablespoons butter, divided into 8 pieces
salt
pepper
garlic powder
dried thyme
paprika

Steps:

Preheat oven to 375 degrees.
Combine the three soups, rice and water in a casserole dish, mixing until the ingredients are thoroughly combined.
Place the chicken breasts on top of the rice.
Sprinkle the chicken and the rice mixture with the salt, pepper, garlic powder, Thyme and paprika to taste.
Place the pieces of butter evenly over each piece of chicken, so that each piece gets two portions of butter.
Bake the casserole at 375 for about 25-30 minutes or until the skin on the chicken is golden brown and the rice is hot, bubbly and fully cooked.
Serve immediately.
This dish can also be made with whole cut-up chicken pieces (i.e. drumsticks, thighs, etc.) in lieu of only chicken breasts. I just make it this way so no one fights over the chicken breasts which they always seem to do if I do it the other way.

Nutrition Facts : Calories 515.8, FatContent 28.9, SaturatedFatContent 9.9, CholesterolContent 120.8, SodiumContent 1289.8, CarbohydrateContent 27.2, FiberContent 0.8, SugarContent 1.4, ProteinContent 34.8

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