Preheat the broiler to high. Place chicken in a shallow bowl. Place shallots, ginger, chili pepper, lemongrass, coriander and cumin in a food processor and season with salt to taste. Process into a paste. Add to chicken and toss to coat.
Line a baking pan with foil and spray with no stick cooking spray. Thread chicken onto skewers and place on pan.
Broil for 5-10 mins, turning once, until browned and cooked through. Serve with steamed rice, pineapple chunks and cucumber strips.
Place rice, chicken broth, garlic and shallots into
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Grease 9 x 13-inch dish.
Add uncooked rice.
Remove fat and skin from chicken; arrange pieces on top of rice.
Mix soups, dry soup mix, water and pepper.
Pour mixture over rice and chicken. Bake uncovered for 2 hours at 350\u00b0.
Serves 6.
Cook wild rice in chicken broth approximately 30 to 40
Blend all of the ingredients, except rice and chicken.
Bring to a boil. Put less than 1 cup of rice in 9 x 13-inch pan and pour hot mixture over same.
Place buttered chicken pieces on top and sprinkle with paprika.
Bake at 350\u00b0 for 1 hour or until chicken is tender and brown.
In a large skillet brown chicken 8 to 12 minutes.
In a small skillet brown the rice.
Add browned rice to chicken in the large skillet.
Add bell pepper, onion and tomatoes.
Blend well; add broth and water, then add garlic and ground cumin.
Salt and pepper to taste.
Simmer for 20 minutes or until water evaporates, then fluff rice with fork.
Serves 4 to 6 people.
Wash the chicken parts in cold water. In
Rinse wild rice well.
Bring water to
Whisk together milk and pudding mix in large bowl, 2 to 3 minutes.
Stir in rice, pineapple chunks, raisins, cinnamon and vanilla. Chill.
Saute onion in butter. Add flour to make a thick roux. Slowly add broth and half and half using a whisk. Cook over medium heat, stirring constantly, until slightly thickened. Add rice, salt, chicken, vegetables and parsley. Simmer 5 to 10 minutes. If soup is too thick, thin with extra broth.
Cook rice using chicken stock.
Fifteen minutes before rice is done, add your vegetables (chopped) and seasonings and herbs. When rice is done you may need to add more chicken stock if rice is too dry.
Prepare rice as package directs, using 1/2 cup less water. Combine cooled rice and chicken with mayonnaise.
In another bowl, combine artichokes, pimento, celery and peppers with salad dressing.
Mix all ingredients together.
Can be made a day ahead and assembled before serving.
Serves 12 to 15.
Grate the zest of 2 limes; squeeze juice from 1 lime. Reserve separately.
Combine 2 cups water, Knorr(R) Rice SidesTM- Chicken Broccoli Rice, diced chicken, roasted garlic, black pepper, and lime zest in a pot. Bring to a boil over high heat; stir. Reduce heat and cover. Simmer over low heat until most of the water has been absorbed, about 10 minutes.
Top with avocado slices, fresh parsley, and fresh lime juice to taste.
Cook rice; stir-fry with onion in skillet with oil.
Put in cooked chicken.
Cut up green onion.
Put in rice and chicken. Stir.
Drop egg in middle and stir.
Add sauce; bring to boil and serve.
Prepare the rice and chicken sauce mix with broccoli according
Heat Oil in skillet.
Add chicken (salt and pepper if you like), cook 5 to 7 minutes.
Add garlic (shortly, careful not to burn!).
Add rice and chicken broth. Bring to boil.
Cover, reduce heat. Let simmer until chicken is cooked through (approx 20 minutes).
Remove from heat. Add parmesan and peas. Cover & let stand 5 minutes.
*If you want it creamy, mix with 1 cup of milk.
Cover bottom of baking dish with strips of bacon.
Add uncooked Minute rice over bacon.
Cover rice with chicken.
Mix soup and milk in separate bowl, then pour over everything in the dish.
Bake at 350\u00b0 for 1 1/2 hours.
Dice chicken and set aside.
Cook rice in chicken broth.
Mix all ingredients together and place in a buttered 8x8-inch casserole dish.