Chicken And Brown Rice Sloppy Joes Recipes

Steps:

• 1. Prepare rice according to pkg. directions. 2. While the rice is cooking, begin making the sloppy joes. In a large skillet, heat the oil over medium heat and add the chicken. Stir to separate the meat and then add the onions, peppers, garlic, salt and pepper. Continue cooking until the meat is cooked and the onions are translucent, about 5 min. 3. In a measuring cup or small bowl, combine the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and 1/4 c. water. 4. Once the rice is cooked, drain and add to the skillet. Add the liquid ingredients into the meat and rice mixture and stir well to combine all the ingredients. Continue to simmer for about 5 min. to meld the flavors. Serve on whole-wheat buns.

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.

Steps:

• Heat oil in large skillet over medium-high heat until hot.
• Add chicken; cook and stir 4 to 6 minutes or until no longer pink.
• Stir in pepper and onion; cook 1 to 3 minutes.
• Add sloppy joe sauce.
• Cook over medium heat about 8 to 10 minutes; stirring occasionally.
• Stir in rice; cook until thoroughly heated.
• Spoon over hamburger buns.

Steps:

• Add vegetable oil to a saucepan, and then add (in this order) garlic, yellow onion, brown sugar, kosher salt, black pepper, cayenne, chicken thighs, ketchup, Dijon mustard, Worcestershire sauce, and hot sauce.
• Place over high heat and wait until you can hear the garlic sizzling in the bottom of the pan, about 30 seconds. Let garlic sizzle for about 30 seconds before adding the water. Stir everything together and wait for the mixture to boil.
• Reduce heat to medium-low and simmer, uncovered, until the chicken falls apart, about 1 1/2 hours.
• Stir in the green onions and peppers and cook until the peppers just turn tender, 3 to 5 minutes more. Taste for seasoning.
• Remove from heat and serve on toasted hamburger buns.

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
• Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

Steps:

• Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
• Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Prepare rice according to package directions.
• While the rice is cooking, begin making the sloppy joes.
• In a large skillet, heat the oil over medium heat and add the chicken. Stir to separate the meat and then add the onions, peppers, garlic, salt and pepper. Continue cooking until the meat is cooked and the onions are translucent, about 5 minutes.
• In a measuring cup or small bowl, combine the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and water.
• Once the rice is cooked, drain and add to the skillet. Add the liquid ingredients into the meat and rice mixture and stir well to combine all the ingredients. Continue to simmer for about 5 minutes to meld the flavors.
• Serve between whole-wheat buns.