SAUCE OVER RICE RECIPES

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CHICKEN AND WHITE SAUCE OVER RICE RECIPE - FOOD.COM



Chicken and White Sauce over Rice Recipe - Food.com image

Experimentation in the kitchen succeeds again. This is a recipe my wife and kids ask for all the time. It can be served over pasta also, but they prefer the white rice.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4-5 serving(s)

Number Of Ingredients 17

6 tablespoons butter
1 1/2 tablespoons minced garlic
1 teaspoon dried thyme (rubbed between your fingers to release flavor)
5 tablespoons flour
4 cups milk
1 cup grated parmesan cheese
1 teaspoon salt
black pepper (to taste)
4 -5 boneless chicken breasts
2 tablespoons olive oil
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon black pepper
2 cups chicken broth
2 cups water
2 cups rice

Steps:

  • Sauce:.
  • In sauce pan melt butter, then add thyme and garlic, whisk for 2 minutes.
  • Remove from heat and add flour, stir to a paste.
  • Add milk and bring to slow boil while stirring until thickened.
  • Add parmesan cheese, salt and pepper and stir to melt cheese.
  • Rice:.
  • Bring chicken broth and water to boil then add rice and simmer 20 - 25 minutes until all liquid absorbed and rice is tender.
  • Chicken:.
  • Heat oil in skillet.
  • Slice chicken breast into 1" chunks and add to heated oil.
  • Add garlic powder, onion powder and cumin.
  • Saute until chicken cooked.
  • Once chicken cooked drain excess oil and add to finished sauce.
  • Serve over rice.

Nutrition Facts : Calories 1152, FatContent 55.2, SaturatedFatContent 26, CholesterolContent 194.8, SodiumContent 1709.2, CarbohydrateContent 101.8, FiberContent 2.4, SugarContent 0.8, ProteinContent 58.8

SHRIMP IN GARLIC CREAM SAUCE OVER RICE RECIPE | ALLRECIPES



Shrimp in Garlic Cream Sauce over Rice Recipe | Allrecipes image

This shrimp in garlic cream sauce is one of my favorite recipes.

Provided by Laurie

Categories     Seafood    Shellfish    Shrimp

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
½ cup diced onion
½ cup diced celery
1 clove garlic, minced
1 cup uncooked jasmine rice
1 cup chicken stock
½ cup butter
1 clove garlic, minced
2 pounds small raw shrimp, peeled and deveined
½ cup fresh lemon juice
½ cup sherry
1 tablespoon hot sauce (such as Tabasco®)
1 cup heavy cream
salt and ground black pepper to taste
1 pinch paprika

Steps:

  • Heat olive oil in a pan over medium heat. Saute onion, celery, and garlic until soft, about 5 minutes. Add rice and cook, stirring frequently, until toasted, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Do not lift the lid.
  • Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add shrimp, lemon juice, sherry, and hot sauce. Cook until shrimp turn pink, 2 to 3 minutes. Stir in cream and heat through, but do not bring to a boil. Season with salt and pepper.
  • Spoon the shrimp cream sauce over the rice. Sprinkle with paprika and serve.

Nutrition Facts : Calories 837.1 calories, CarbohydrateContent 50.6 g, CholesterolContent 488.3 mg, FatContent 50.6 g, FiberContent 1.4 g, ProteinContent 42.5 g, SaturatedFatContent 29.3 g, SodiumContent 1078.6 mg, SugarContent 2.3 g

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