CHICKEN WITH BEANS AND RICE RECIPES
RICE & CHICKEN RECIPES | BBC GOOD FOOD
Take the two basic ingredients of rice and chicken and create something delicious. Our selection of recipes showcase these two staples at their very best.
Provided by Good Food team
Number Of Ingredients 1
ONE-PAN BLACK BEANS, CHICKEN AND RICE RECIPE ...
Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.
Provided by Betty Crocker Kitchens
Total Time 0 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
- Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.
Nutrition Facts : Calories 550 , CarbohydrateContent 75 g, CholesterolContent 75 mg, FatContent 1/2 , FiberContent 8 g, ProteinContent 39 g, SaturatedFatContent 5 g, ServingSize 1 1/2 Cups, SodiumContent 1010 mg, SugarContent 5 g
More about "chicken with beans and rice recipes"
HEALTHY CHICKEN AND RICE RECIPES | BBC GOOD FOOD
Make a wholesome, filling dinner with our healthy chicken and rice recipes. Try a hearty pilaf full with flavour, a zingy salad or a family-friendly curry.
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EASY CHICKEN WITH RICE RECIPE - NYT COOKING
You can make a big deal out of chicken with rice -- at its zenith, it becomes paella -- but it is a dish that takes well to short cuts. And even at its simplest, it's a crowd-pleaser.
For fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. To reduce greasiness, I remove the skin from the chicken before cooking it. (In a moist dish like this one, the skin is not especially appetizing anyway.)
You can easily vary this dish by using any stock instead of water; by substituting another grain, like pearled barley, for the rice; by sautéing or roasting the chicken separately and combining it with the rice at the last minute; by adding sausage or shellfish, like shrimp, along with the chicken, or, most excitingly, by adding strips of red pepper, pitted olives, capers, chopped tomatoes or shelled peas to the initial onion mix.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
Calories 581 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
Calories 581 per serving
- Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.
See details
EASY CHICKEN WITH RICE RECIPE - NYT COOKING
You can make a big deal out of chicken with rice -- at its zenith, it becomes paella -- but it is a dish that takes well to short cuts. And even at its simplest, it's a crowd-pleaser.
For fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. To reduce greasiness, I remove the skin from the chicken before cooking it. (In a moist dish like this one, the skin is not especially appetizing anyway.)
You can easily vary this dish by using any stock instead of water; by substituting another grain, like pearled barley, for the rice; by sautéing or roasting the chicken separately and combining it with the rice at the last minute; by adding sausage or shellfish, like shrimp, along with the chicken, or, most excitingly, by adding strips of red pepper, pitted olives, capers, chopped tomatoes or shelled peas to the initial onion mix.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
Calories 581 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
Calories 581 per serving
- Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.
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SPICY CHICKEN AND RICE RECIPE: HOW TO MAKE IT
As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! —Jessica Costello, Westminster, Massachusetts
From tasteofhome.com
Reviews 4.4
Total Time 05 hours 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 389 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 05 hours 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 389 calories per serving
- Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.
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SLOW-COOKER SOUTHWEST CHEESY CHICKEN AND RICE RECIPE ...
Destined to become a new family favorite, this slow-cooker dinner dishes out lots of love in the form of extra-cheesy rice, tender chicken, black beans and corn.
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 50 minutes
Cuisine Southwestern
Calories 510 per serving
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 50 minutes
Cuisine Southwestern
Calories 510 per serving
- Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.
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