Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.
Cover bottom of heavy pot with enough olive oil to saute onion, green pepper and garlic.
When onion begins to brown, add tomatoes, rice and drained corn.
Stir.
Add liquid according to instructions on rice package.
Bring to boil and cook over high for 1 minute; cover tightly and simmer 20 minutes.
Serves 8.
Cover chicken thighs with water. Water needs to be about 2 inches over thighs. Boil chicken thighs 30 minuter or until no longer pink inside.
Remove chicken, let cool.
Reserve 3 cups of broth, and pour in yellow rice.
Simmer on med-low heat 30 min or until rice is tender.
While rice is simmering de-bone thighs.
After rice is done, stir in chicken
Enjoy. Especially good with collard greens.
Heat 1 t of oil in large non-stick skillet over medium-high heat until hot.l Cook sausage 1 to 2 minutes or until lightly browned. Remove from pan and keep warm.
Add remaining oil with peppers, onions and garlic; cook stirring frequently until vegetables are ttender, about 7 to 10 minutes.
Stir in cooked sausage, salsa and Italian seasoning. Bring to a boil, stirring constanly. Serve over prepared yellow rice.
o a boil then pour yellow rice & let it cook for 20mins
br>Add the package of yellow rice and stir well.
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Prepare yellow rice according to package directions.
Cook yellow rice as directed; cut onion and bell pepper into small pieces.
In a fryer, brown beef; drain.
In a large dish, mix yellow rice, beef, onion and bell pepper; put into a glass dish and top with several pieces of cheese to cover the top.
Put into oven for 15 minutes at 350\u00b0.
o boil. Add contents of yellow rice mix, tomatoes and 1 tbsp
Cook yellow rice according to directions on package.
Combine all of the ingredients except cheese.
Place in sprayed 1 1/2-quart casserole dish.
Top with cheese and bake, uncovered, at 350\u00b0 for 30 minutes.
Heat oven to 350\u00b0.
Cook chicken and bay leaf until done. Cool, skin and debone.
Chop into pieces.
Cook yellow rice with onion.
Add all other ingredients to this.
Add chicken.
Mix all together.
Put into casserole dish.
Bake in oven at 350\u00b0 for about 30 minutes.
Fry chicken in oil with onion and garlic.
When done, add tomatoes and water.
Boil for five minutes.
Add bay leaf, salt, rice, yellow rice seasoning and green pepper.
Stir thoroughly and place in 350\u00b0 oven for 30 minutes.
Garnish with green peas and pimiento.
Boil chicken.
Remove from bone and cut into bite size pieces. Cook yellow rice in 4 cups of broth until done.
Saute bell pepper, onion and celery with pork sausage until all are done. Toss together sausage mixture and rice.
Layer rice mixture and chicken in casserole dish.
Spread mushroom soup on top and bake at 350\u00b0 for 30 minutes.
Boil chicken in at least 2 quarts of water, until done.
Debone chicken and put in a large baking dish.
Cook onions and yellow rice in chicken broth until tender.
Add cream of chicken soup and stir.
Pour over chicken and bake about 20 minutes, until done. Top with bread crumbs before baking (optional).
Cook yellow rice according to directions on package.
Blend soup, sour cream and melted margarine.
Combine all ingredients except grated cheese.
Pour into 7 x 11-inch baking dish (10-inch Corning dish is perfect).
Cook for 25 minutes at 350\u00b0.
Top with cheese and return to oven for 5 more minutes.
This is different and delicious!!!!
Cut sausage into 1/2\" slices. Heat 1 tablespoon of oil in large non-stick skillet over medium-high heat until hot. Cook sausage 1-2 minutes per side or until lightly browned. Remove from pan and keep warm.
Add remaining oil to pan with peppers, onions and garlic; cook stirring frequently until vegetables are tender about 7-10 minutes.
Stir in cooked sausage, salsa and Italian seasoning. Bring to a boil, stirring constantly. Serve over prepared yellow rice.
Fill a large pot with water. Add garlic powder, salt, pepper and chicken. Boil for approximately 25 minutes or until done.
Remove chicken from the pot (save the broth it was cooked in) and remove the meat from the bone. Discard skin and bones.
While chicken is cooking, prepare yellow rice according to package directions. Add chicken and cream of chicken soup. Stir in about 2 to 3 cups of the chicken broth to get a good creamy consistency. Cover and heat through for just a few minutes before serving.
Boil first 6 ingredients until chicken is done; drain off broth and save. Cook yellow rice as per directions on package using some of the chicken broth for the liquid (save about 1/2 to 1 quart of broth to use later). Add soy sauce. When cooking rice, combine in a large mixing bowl, deboned chicken (cooked), cooked rice, mushroom and celery soups, chili powder and sour cream. Add chicken broth until mixture is soupy. Pour into greased 9 x 13 baking dish. Bake at 350\u00b0 for 1 hour.
Preheat oven to 375 degrees.
Cook yellow rice according to package directions. For a firmer rice, use less water and reduce the cooking time.
Combine rice, cream of mushroom soup, Rotel tomatoes and Mexicorn.
Spread evenly in an 8x8 casserole dish.
Top with cheese.
Bake for 20 - 30 mins or until the cheese begins to brown.
Cut chicken and fry with onion and garlic.
When done, add tomatoes and water.
Boil 5 minutes; add bay leaf, salt, rice saffron (seasoning out of yellow rice) and green peppers.
Stir thoroughly and place in 350\u00b0 oven for 30 minutes.
Garnish with the pimentos and can peas.
Serves 6 to 8.