Italian Chicken And Rice Recipes

Steps:

• Heat oil in large skillet on medium heat. Add chicken; cook and stir until lightly browned, stirring occasionally.
• Add vegetables; cook and stir 3 to 5 min. or until crisp-tender. Stir in broth. Bring to boil.
• Stir in rice, dressing and cheese; cover. Reduce heat to low. Cook 5 min. or until liquid is absorbed and chicken is cooked through.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.
• Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

Steps:

• In a Dutch oven, combine the broth, spaghetti sauce, chicken, parsley and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 minutes or until heated through.

Steps:

• Place rice, 1/2 can french fried onions, and italian seasonings in 9x13 pan.
• Pour bouillon over rice mixture.
• Arrange chicken on top.
• Pour salad dressing over chicken.
• Bake covered at 400 degrees for 30 minutes .
• Place vegetables around chicken, covering rice. Bake uncovered for 20-25 minutes.
• Top with remaining onions. Bake 1-3 minutes.

Steps:

• In 10-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken tenders on all sides with Italian seasoning; add to skillet. Cook 5 to 6 minutes, stirring constantly, until chicken is browned and no longer pink in center.
• Stir in tomatoes and water. Heat to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed.

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken in skillet; cook 6 to 8 minutes, turning once, until browned on both sides. Remove chicken from skillet. Reserve 2 tablespoons drippings in skillet.
• Reduce heat to medium. Add onion, garlic, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Add rice; cook and stir 1 minute. Stir in tomatoes and broth; heat to boiling. Reduce heat to low.
• Place chicken thighs on top of rice; cover and cook 35 to 40 minutes or until chicken is cooked through (at least 165°F) and rice is tender. Transfer chicken to serving plates. Stir 2 tablespoons of the basil into rice; serve with chicken. Garnish with Parmesan cheese and remaining 2 tablespoons basil.