PIONEER WOMAN CHICKEN AND RICE CASSEROLE RECIPES

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MEXICAN RICE CASSEROLE RECIPE | REE DRUMMOND | FOOD NETWORK



Mexican Rice Casserole Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 14

2 tablespoons canola oil
3 cloves garlic, minced
1/2 to 1 whole large onion, chopped
4 cups long grain rice
Two 14.5-ounce cans whole tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
1 teaspoon cumin (or more to taste)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
6 to 8 cups low-sodium chicken broth (more if needed)
1 1/2 cups grated Cheddar
Fresh cilantro, chopped, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
  • Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
  • Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

INSTANT POT CREAMY CHICKEN AND WILD ... - THE PIONEER WOMAN



Instant Pot Creamy Chicken and Wild ... - The Pioneer Woman image

Chicken and wild rice soup can now be made in the Instant Pot! Keep reading for this easy, weeknight recipe that's perfect for chilly fall days.

Provided by Ree Drummond

Categories     dinner

Total Time 1 hours 40 minutes

Prep Time 1 hours

Cook Time 0S

Yield 8 servings

Number Of Ingredients 20

2 lb. skinless, boneless chicken thighs (about 6), fat trimmed
1 tsp. kosher salt, plus more to taste 
1 tsp. black pepper, plus more to taste
1 tbsp. olive oil
3 large celery stalks, sliced 1/4 inch thick
2 large carrots, sliced 1/4 inch thick
1 garlic clove, finely chopped
1 onion, chopped
2 tsp. finely chopped fresh rosemary
2 tsp. finely chopped fresh sage
2 tsp. finely chopped fresh thyme
1/2 c. white wine (or low-sodium chicken broth)
4 c. low-sodium chicken broth
1 c. uncooked wild rice (not quick-cooking)
1 bay leaf
2 tbsp. salted butter, at room temperature
2 tbsp. all-purpose flour
1/2 bunch kale, leaves torn into bite-size pieces (about 4 cups)
1/2 cup half-and-half
1 tbsp. fresh lemon juice

Steps:

  • Season the chicken with 1 teaspoon each salt and pepper. Add the olive oil to a 6- or 8-quart Instant Pot and set to sauté. Working in batches, add the chicken to the pot and cook until browned, 21⁄2 to 3 minutes per side. Remove the chicken to a plate.
  • Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add the wine and stir, scraping up the bottom of the pot. Cook until the wine is reduced by at least half, about 2 minutes. Add the broth, rice and 1⁄2 cup water and stir. Add the chicken and any juices from the plate; add the bay leaf.
  • Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 25 minutes. After the time is up, carefully turn the valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam.
  • Remove the chicken from the pot and shred with two forks in a bowl.
  • Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
  • Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to sauté. Add the kale and cook 2 minutes. Stir in the half-and-half and bring to a simmer, then press cancel. Just before serving, remove the bay leaf, add the lemon juice and stir. Season with salt and pepper.

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