nd lime peel. Coat the chicken breasts with the mixture and
Place chicken and 1 cup onion in
Cook the rice in 2 cups of boiling salted water for about 20 mins.
Meanwhile, heat 1 tbsp oil in a pan and cook the chicken breasts for about 8 mins on each side. Heat the remaining oil in another pan and stir-fry the boiled rice for about 5 mins, stirring several times. About 3 mins before the end of the cooking time, add the bamboo shoots, carrots, spring onions, ginger and cashews. Season with soy sauce and red chili paste. Slice the chicken and serve with the stir-fried rice on a platter, garnished with spring onions and cilantro.
Prepare rice according to package directions; set
For glaze: Put 1/4 cup
Put chicken, broth, wild rice, onion, and garlic in a slow cooker. Stir in mushrooms, tomatoes, salt oregano, basil and pepper. Cover and simmer for 4 hours on high or 6 hours on low.
Cups rice and remove form heat, cover and simmer for 20
Chicken Stock for Etouffee: Put chicken in water and bring to
Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes.
In a large skillet heat oil until hot but not smoking over medium heat.
Add carrots and stir fry for 1 minute.
Add broccoli and squash stir fry for 2 minutes.
Sprinkle with garlic powder and ginger.
Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender.
Mix together water and cornstarch. Add to veggie mixture; stir until thickened.
Serve over rice.
Cut chicken into bite size pieces.
Add soups.
Heat in a slow cooker for 4 to 6 hours.
Melt bouillon in water for rice.
Cook rice.
Serve chicken over rice.
Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours.
After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken.
Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken.
n's rice according to package directions, substituting chicken broth for water.
Cook Uncle Ben's long grain rice.
Bake chicken breasts for 30 minutes at 350\u00b0.
Saute onion, celery and mushrooms.
Put half the rice mix, mixed with the onion, celery and mushrooms, in a greased casserole.
Add undiluted cream of mushroom soup.
Arrange cooked chicken on top of this and cover with the rest of rice mixture. Take 1/2 bag of bread crumbs mixed with 1/4 cup of melted butter and put around the edges of the casserole dish.
Bake for 30 minutes at 375\u00b0.
Mix the soups and milk.
Pour rice in a bowl with 1 1/2 cups of the soup mixture.
Pour soup and rice mixture in a 13 x 9-inch baking dish.
Put the chicken on the rice, then pour remaining soup mixture on top.
Cover and bake at 350\u00b0 for 1 hour and 15 minutes.
Sprinkle a cup of Parmesan cheese on top and bake for 15 more minutes, uncovered.
til easily handled.
Pour rice into a strainer. Rinse
Cook rice according to directions on package.
Break chicken in bite-size pieces and mix with rice.
Top chicken and rice with cooked small green peas for garnish on rice dish.
Place chicken in deep heavy pot.
00 degrees.
Season the chicken with 1/4 teaspoon salt
Cook rice according to directions on box.
Firmly pack rice into the bottom of a casserole.
Combine chicken, milk, sherry, soup and almonds.
Cook until heated through.
Pour chicken mixture over rice.
Sprinkle with cheese and paprika.
Cook in 350\u00b0 oven for 35 minutes.
Pour uncooked rice (except seasonings) in bottom of 9 x 12-inch pan.
Pour in one cup of water and stir.
Lay uncooked, salted and peppered chicken pieces on rice.
Pour combined soups over chicken.
Pour seasonings from rice box over all.
Cover with foil and bake at 350\u00b0 for 1 hour.
So easy and so good.