Solo Microwave Chicken And Rice Recipes

Steps:

• 1. In a skillet brown the chicken tenders in a 2 tablespoons margarine until nicely brown on both sides. When chicken is cool pull apart into bite size chunks and set aside.
• 2. In a 4 quart microwave safe casserole add yellow rice, seasoning packet from Rice a Roni box, drained corn, 4 tbsp margarine, dried onions, parsley and garlic. Set aside.
• 3. In same skillet melt 1 or 2 tablespoons margarine and Rice a Roni dry rice; cook over medium heat until vermicelli is golden brown, scraping up the bits from the bottom of the skillet. Add this to the casserole dish.
• 4. Add chicken broth, water, and chicken to the rice mixture and stir well. Microwave uncovered for 5 minutes and stir.
• 5. Microwave another 5 minutes on high and stir. Continue to cook on high, stirring every couple of minutes until liquid is absorbed.
• 6. Test rice for doneness and if needed add 1/2 cup water and cook 2 more minutes. Remove from microwave, cover and let stand a few minutes before serving. Big and little kids love this!

Steps:

• In a small bowl, combine the first six ingredients. Transfer to a small spice jar. Store in a cool, dry place for up to 6 months. Yield: 4 tablespoons., To prepare soup: In a small microwave-safe bowl, place soup mix. Pour boiling water over mix; cover and let stand for 5 minutes. Stir in chicken. Microwave, uncovered, on high for 1-2 minutes or until heated through.

Steps:

• Using kitchen shears or a sharp knife, remove most of the skin from the chicken. This is easier than it sounds, especially with scissors.
• Place chicken breast side up in a microwavable pan (Pyrex is great).
• Mix salt and spices and rub all over the outer surfaces of the chicken.
• Place onion inside cavity (be sure to remove the gizzard bag first!).
• Set microwave power on 70% (or medium high).
• Microwave for about 10 minutes per pound, so 35 minutes for a 3.5 lb bird, 50 minutes for a 5 lb-er, etc.
• Let stand for 10 minutes before cutting, then enjoy! Do make sure the breast meat closest to the bone is cooked; the legs will be done before the center.

Steps:

• In a 2-qt. microwave-safe dish, combine the onion, celery and margarine. Cover and microwave on high for 2-3 minutes or until margarine is melted. Stir in milk.
• Cover and cook on high for 4-6 minutes or until milk is steaming (do not boil). Stir in rice.
• Cover and let stand for 2 minutes.
• Add the chicken, soup, croutons, chilies and 1/2 cup cheese.
• Cover and microwave on high for 5-7 minutes or until heated through, stirring once.
• Sprinkle with remaining cheese. Cover and let stand for 5 minutes.