CHICKEN AND BROWN RICE RECIPES RECIPES

Name: Brown Rice and Chicken
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 3 cups cooked brown rice; 2 chicken breasts, baked, deboned and chopped; 1 (16 ounce) package frozen peas; 1/2 cup mayonnaise; 2 teaspoons soy sauce; pepper; 1/2 teaspoon garlic powder

BROWN RICE AND CHICKEN RECIPE - FOOD.COM

Brown Rice and Chicken Recipe - Food.com image

Love brown rice with the baked chicken pieces. Make ahead a pop into the oven for a quick supper.This is a favorite from the USA Rice Council.

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 cups cooked brown rice
2 chicken breasts, baked, deboned and chopped
1 (16 ounce) package frozen peas
1/2 cup mayonnaise
2 teaspoons soy sauce
pepper
1/2 teaspoon garlic powder

Steps:

Preheat oven to 350°F.
Spray 3 quart baking dish with vegetable spray.
Combine ingredients.
Place in dish.
Bake for 15-20 minutes.

Nutrition Facts : Calories 252.6, FatContent 5.6, SaturatedFatContent 1.5, CholesterolContent 30.9, SodiumContent 224.9, CarbohydrateContent 33.5, FiberContent 5.2, SugarContent 3.8, ProteinContent 16.5

CHICKEN AND BROWN RICE RECIPE | MARTHA STEWART

Chicken and Brown Rice Recipe | Martha Stewart image

This hearty one-pot meal is perfect for weekend dinners when you have time to let the dish cook.

Provided by Martha Stewart

Categories Chicken Recipes

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 whole cut-up chicken (2 1/2 to 3 pounds), skins removed, breasts halved crosswise (save wings for another use)
Coarse salt and ground pepper
1 medium onion, chopped
4 cloves garlic, smashed
1 cup long-grain brown rice
4 plum tomatoes, diced
1 jar (12 ounces) roasted red peppers, drained and sliced into 1/2-inch strips
1 package (10 ounces) frozen green peas, thawed
Lemon wedges, for serving (optional)

Steps:

Heat oil in a large straight-sided skillet over medium heat. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
Add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook, stirring frequently, until onion is softened, 3 to 5 minutes.
Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture. Bring to a boil; reduce heat. Cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes. If any liquid remains in skillet, remove lid and simmer until evaporated.
Sprinkle peas over contents of skillet; cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges, if desired.

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