Chicken And Rice Dinner Recipes

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CHICKEN AND RICE DINNER

My family lines up seconds of this hearty main dish from my mother-in-law, Mary Lou Baumert-a great cook! In this easy tasty recipe, the chicken bakes to a beautiful golden brown.-Denise Baumert, Dalhart, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10



Chicken and Rice Dinner image

Steps:

  • Preheat oven to 350°. Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat. , In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken. , Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 541 calories, Fat 23g fat (6g saturated fat), Cholesterol 108mg cholesterol, Sodium 504mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 1g fiber), Protein 38g protein.

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 to 1/3 cup all-purpose flour
2 tablespoons canola oil
2-1/3 cups water
1-1/2 cups uncooked long grain rice
1 cup milk
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
Minced fresh parsley

FAJITA CHICKEN AND RICE DINNER RECIPE BY TASTY

Here's what you need: extra virgin olive oil, lime juice, agave nectar, kosher salt, dried oregano, chili powder, ground cumin, boneless, skinless chicken thighs, small yellow onion, medium green bell pepper, medium yellow bell pepper, medium red bell pepper, white long grain rice, chicken stock, black pepper, Lime wedge, fresh cilantro

Provided by Katie Aubin

Categories     Dinner

Time 1h25m

Yield 4 servings

Number Of Ingredients 17



Fajita Chicken And Rice Dinner Recipe by Tasty image

Steps:

  • In a shallow dish or medium bowl, whisk together the olive oil, lime juice, agave, 1 teaspoon of salt, the oregano, chili powder, and 2 teaspoons of cumin. Add the chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
  • Preheat the oven to 400˚F (200˚C).
  • Remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat, being careful not to overcrowd the pot. Cook for 3 minutes, or until golden brown, then flip and repeat on the other side. Remove the chicken from the pot and set aside.
  • Add the onion and bell peppers to the pot. Cook for 2-3 minutes, or until starting to soften.
  • Add the rice and chicken stock. Season with the remaining teaspoon of cumin, the pepper, and remaining 2 teaspoons of salt. Bring to a boil, then return the chicken thighs to the pot.
  • Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.
  • Garnish with a squeeze of lime juice and cilantro.
  • Enjoy!

Nutrition Facts : Calories 790 calories, Carbohydrate 80 grams, Fat 37 grams, Fiber 4 grams, Protein 34 grams, Sugar 16 grams

¼ cup extra virgin olive oil, Private Selection Italian
4 tablespoons lime juice
2 tablespoons agave nectar
4 teaspoons kosher salt, divided
1 teaspoon dried oregano
2 teaspoons chili powder
3 teaspoons ground cumin, divided
1 lb boneless, skinless chicken thighs
1 small yellow onion, sliced
1 medium green bell pepper, seeded and sliced
1 medium yellow bell pepper, seeded and sliced
1 medium red bell pepper, seeded and sliced
1 cup white long grain rice, rinsed
1 ½ cups chicken stock
1 teaspoon black pepper
Lime wedge, for garnish
fresh cilantro, for garnish

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