Chargrilled chicken fillets on red rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Chargrilled chicken fillets on red rice recipe. Enjoy quick & easy rice recipes and learn how to make Chargrilled chicken fillets on red rice. 

Ingredients (serves 2)

2 chicken breast fillets
olive oil spray
250g packet Tilda Rizazz Pure Basmati Rice
425g can chopped Roma tomatoes
1 red chilli, deseeded, finely chopped
2 tablespoons basil pesto, to serve
parmesan cheese, to serve

Method

Heat a chargrill over medium-high heat. Spray chicken with olive oil. Cook for 3 to 4 minutes each side or until cooked through. Remove and keep warm.

Tear a 2cm opening in rice packet. Place packet, standing up, into microwave oven. Cook on HIGH (100%) power for 2 minutes.

Meanwhile, place tomatoes into a small saucepan over medium heat. Bring to the boil. Reduce heat. Simmer for 1 minute.

Remove rice from microwave. Pour into a bowl. Add tomatoes and chilli. Stir to combine. Slice chicken and serve with red rice, basil pesto and parmesan.

Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Source
Super Food Ideas - September 2003, Page 48
 
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Spicy red rice and pork enchiladas
Flat rice noodle salad with sticky Vietnamese grilled pork
Lemon-Nut Rice Stuffing
Avocado & Glazed Pork Rice Noodles
Barney's Monday night rice
Cajun Rice Dressing Recipe

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Rice & peas with mango chicken - How to make Rice & peas with mango chicken

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice & peas with mango chicken recipe. Enjoy quick & easy rice recipes and learn how to make Rice & peas with mango chicken.
 

Affordable, tasty and filling, this Lesley Waters dish will become a family favourite

Easy
Serves 4
Prep 10 mins
Cook 30 mins
Plus marinating

Ingredients

6 tbsp mango chutney
zest and juice 2 limes
4 skinless chicken breasts

FOR THE RICE AND PEAS

4 tbsp olive oil
1 onion , chopped
2 garlic cloves , crushed
200g long grain rice
400g can kidney beans , drained and rinsed
400g can black-eyed beans , drained and rinsed
500ml vegetable stock
1 thyme sprig, leaves stripped
175g frozen petits pois
200ml reduced-fat coconut milk

Method

Make the rice and peas: heat 2 tbsp oil in a large frying pan, then fry onion for 5 mins. Add the garlic, then stir in the rice. Cook for 1 min more. Add the beans, pour in the stock and coconut milk and season well. Bring to the boil, cover, then simmer gently for 25-30 mins or until the rice is just cooked. Add the thyme and petit pois for the final 3 mins of cooking, then fluff up with a fork.

Meanwhile, mix the mango chutney, lime zest and juice and remaining olive oil, then season well. Heat a griddle or frying pan, brush a little of the mix over the chicken breasts, then cook for 5 mins each side until charred and cooked through. Once done, set aside to rest for a few mins while you heat the rest of the mango mix in the pan. Serve the rice and peas with a chicken breast and spoonfuls of tangy mango sauce.

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Healthy benefits

Cannellini, flageolet, borlotti, red kidney, black, pinto, aduki, haricot - there are so many types of beans available now. They all have more or less the same uses, cooked in soups and stews, dressed in salads or mashed and served instead of potatoes. One simple rule when using canned beans is to make sure you rinse them really well.

Lesley says...

I love pulses - they are real flavour absorbers and work well in a whole variety of dishes. They're also cheap, satisfying and a delicious way to add protein and fibre to your diet. Most pulses are available in cans, so there's no need to soak them - and some lentils can be cooked very quickly. If you've never used pulses before you'll be amazed at how they can become so much a part of your everyday meals

Nurition per serving

702 kcalories, protein 50g, carbohydrate 86g, fat 20 g, saturated fat 7g, fibre 11g, sugar 19g, salt 2.55 g

Recipe from Good Food magazine, July 2008.

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Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice

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Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples recipe. Enjoy quick & easy rice recipes and learn how to make Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples. 

Total Time: 30 min
Prep 5 min
Cook 25 min

Yield: 4 servings
Level: Easy

Ingredients

3 tablespoons butter, divided
1 1/2 cups rice
3 cups chicken stock
4 ounces Camembert cheese, cut into small pieces
4 tablespoons extra-virgin olive oil, divided
4 pieces boneless, skinless chicken breast
Salt and freshly ground pepper
1/2 cup all-purpose flour
2 large shallots, thinly sliced
1/4 cup calvados or applejack brandy
6 large white mushrooms, thinly sliced
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons chopped fresh tarragon leaves
3 endive
2 Golden Delicious apples
2 tablespoons white wine vinegar
1 teaspoon sugar
3 tablespoons chopped chives

Directions

In a medium sauce pot over medium heat melt 1 tablespoon butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt.

While the rice cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side. Remove chicken and reduce heat a little and melt in remaining 2 tablespoons butter. Saute the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes.

Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples. Add the endive and apples and saute 3 to 4 minutes to tenderize. Dress the salad with vinegar and sugar, salt and pepper and chives.

Serve the chicken along side rice and endive and apples.

Recipe courtesy Rachael Ray, 2007
Show: 30 Minute Meals Episode: Chicken Goes Uptown
 
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Beef skewers with bok choy rice
Steak with spiced rice & beans

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Thai red curry and chicken rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Thai red curry and chicken rice recipe recipe. Enjoy quick & easy rice recipes and learn how to make Thai red curry and chicken rice recipe.    

Ingredients (serves 2)

2 teaspoons peanut oil
1/2 red capsicum, thinly sliced
1/2 small zucchini, thinly sliced
2 tablespoons Thai red curry paste
1 (150g) chicken breast fillet, thinly sliced
1/2 cup jasmine rice
1 cup chicken stock
1/3 cup coconut milk
50g green beans, trimmed, sliced
1 tablespoon chopped fresh coriander leaves
2 teaspoons lime juice
1 teaspoon fish sauce

Method

Heat oil in a heavy-based saucepan over medium-high heat. Cook capsicum and zucchini for 1 to 2 minutes or until softened. Add paste. Cook until fragrant. Add chicken. Cook for 4 to 5 minutes or until browned. Add rice. Stir to coat.

Add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until rice is almost tender and chicken cooked through. Add beans. Cook for 3 to 4 minutes or until beans are tender. Remove from heat. Stir in coriander, lime juice and fish sauce. Set aside to cool. Divide between 2 microwave-safe airtight containers. Refrigerate.

Notes

At work: Microwave on medium-high (75%) for 3 minutes or until heated through.

Tip: Double the recipe to make a delicious dinner for 4.

Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Source
Super Food Ideas - June 2008, Page 38
Recipe by Nadia French
 
More Rice Recipes:         

Coconut rice with passionfruit jelly 
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Sesame tuna rice salad   

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Saffron and chicken rice (Morasah polow) recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Saffron and chicken rice (Morasah polow) recipe. Enjoy quick & easy rice recipes and learn how to make Saffron and chicken rice (Morasah polow).

Ingredients (serves 8)

1 orange
1 tbs olive oil
1 brown onion, thinly sliced
8 (about 800g) chicken thigh fillets, cut into 3cm pieces
1/4 cup (45g) dried barberries (see note)
2 tsp caster sugar
1/4 cup (50g) green raisins (see note)
1 tsp saffron threads
2 cups (400g) basmati rice, rinsed, drained
3 cups (750ml) hot water
1/4 cup (40g) toasted slivered almonds
1/4 cup (40g) slivered or chopped pistachios

Method

Use a zester to remove rind from the orange. Alternatively, use a vegetable peeler to peel rind from orange. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips. Set aside.

Heat half the oil in a large frying pan over high heat. Add the onion and cook, stirring occasionally, for 10 minutes or until golden. Transfer to a bowl.

Heat remaining oil in the pan and add half the chicken. Cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken.

Add the barberries to the pan and sprinkle with sugar. Cook, stirring, for 1 minute or until heated through. Return onion and chicken to the pan. Add the raisins, saffron, rice, water and half the orange rind and stir to combine. Increase heat to high and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside, covered, for 5 minutes to rest.

Use a fork to fluff rice. Add half the almonds and pistachios and stir through rice. Transfer to a serving dish. Sprinkle with remaining pistachios, almonds and orange rind. Serve immediately.

Notes

Because of their high acidity, barberries are rarely eaten raw. They are available from Middle-Eastern stores. Substitute with dried currants or cranberries.

Green raisins are available from health food stores and Middle-Eastern stores. Substitute with sultanas.

Source
Notebook: - August 2008, Page 114
Recipe by Sarah Hobbs 

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Coconut rice with passionfruit jelly 
sesame & ginger rice balls 
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Vietnamese rice paper rolls recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Vietnamese rice paper rolls recipe. Enjoy quick & easy rice recipes and learn how to make Vietnamese rice paper rolls.  

Preparation Time 5 minutes

Ingredients (serves 4)

1 cup shredded barbecued chicken
1/8 Chinese cabbage (wombok), finely shredded (see note)
1/2 cup beansprouts, trimmed
1 small red capsicum, thinly sliced
1/3 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 lime, juiced
1 tablespoon fish sauce
12 x 22cm rice paper rounds (see note)
sweet chilli sauce, to serve

Method

Combine chicken, cabbage, beansprouts, capsicum, mint, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce in a large bowl.

Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.

Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce and remaining coriander.

Notes

You will need 1/2 cup shredded cabbage.

Rice paper rounds are a staple of Vietnamese cuisine. Made from rice starch, they're a healthier alternative to deep-fried spring rolls, and are gluten free.

Variation: You could use cooked prawns or cooked pork fillet instead of the chicken.

Source
Super Food Ideas - September 2007, Page 53
Recipe by Cathie Lonnie

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Tuna sashimi with coconut rice 
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Chicken and avocado rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken and avocado rice salad recipe. Enjoy quick & easy rice recipes and learn how to make Chicken and avocado rice salad.

Ingredients (serves 6)

2 tablespoons cajun seasoning
1 tablespoon olive oil
600g chicken breast fillets, trimmed
2 cups long-grain rice, rinsed
150g baby spinach
2 corn cobs
1 avocado, sliced
3 green onions, sliced
1/2 cup coriander sprigs
Chilli mayonnaise dressing
1/2 teaspoon chilli powder
1/4 cup buttermilk
1/2 cup whole-egg mayonnaise
1 lime, juiced

Method

Combine seasoning and oil on a plate. Add chicken and turn to coat. Cover and refrigerate until required.

Meanwhile, cook rice following absorption method on packet. Remove from heat. Stir with a fork to separate grains. Add spinach and stir to combine. Cover and stand for 5 minutes. Set aside.

Make chilli mayonnaise dressing: Place chilli powder, buttermilk, mayonnaise and 1/4 cup lime juice in a screw-top jar. Secure lid and shake to combine.

Preheat barbecue grill on medium-high heat. Grill corn, turning, for 10 minutes and chicken for 7 minutes each side or until just cooked through. Transfer corn and chicken to a chopping board. Cut kernels from corn. Thickly slice chicken. 5 Spoon spinach rice into a large bowl. Add corn, chicken, avocado, green onions and coriander. Pour over dressing. Toss gently to combine. Serve.

Source
Super Food Ideas - December 2006, Page 64
Recipe by Alison Adams 

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Portuguese drumsticks with spiced rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Portuguese drumsticks with spiced rice recipe. Enjoy quick & easy rice recipes and learn how to make Portuguese drumsticks with spiced rice.

Ingredients (serves 4)

1/4 cup Portuguese dry blend marinade (we used Masterfoods brand)
8 medium chicken drumsticks
2 tablespoons vegetable oil
1 brown onion, finely chopped
1 cup long-grain white rice
125g can corn kernels, drained, rinsed
420g can red kidney beans, drained, rinsed
1/3 cup chopped fresh coriander leaves
lime wedges, to serve
 
Method

Reserve 2 teaspoons of marinade. Place remaining marinade in a bowl. Add chicken. Toss to coat.

Heat half the oil in a large frying pan over medium heat. Cook chicken, turning, for 2 to 3 minutes or until browned. Reduce heat to low. Cook, turning, for 5 to 7 minutes or until cooked through.

Meanwhile, heat remaining oil in a saucepan over medium heat. Add onion. Cook, stirring, for 3 to 5 minutes or until softened. Add rice and reserved marinade. Cook for 30 seconds or until fragrant. Add 2 cups cold water. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes.

Add corn, beans and coriander to rice. Set aside, covered, for 5 minutes. Stir to separate grains. Serve chicken with rice mixture and lime wedges.

Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Source
Super Food Ideas - June 2008, Page 24
Recipe by Cathie Lonnie
 
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Butternut squash and chicken rogan josh recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Butternut squash and chicken rogan josh recipe. Enjoy quick & easy rice recipes and learn how to make Butternut squash and chicken rogan josh.  


Ingredients

2tbsp sunflower oil
1 onion, sliced
1 butternut squash, peeled and diced
4 tomatoes, roughly chopped
1tsp cumin seeds
1tsp paprika
2tbsp medium hot curry paste, such as Pataks Madras
500ml chicken stock
4 skinless chicken breasts, cubed
200g basmati rice
juice of 1 lemon
handful fresh coriander leaves, torn

Heat the oil in a large pan and cook the onion and butternut squash on a low heat for about 15 minutes. Add the tomatoes and cumin seeds, then cook for a further 5 minutes until the tomatoes are softened and pulpy.

Stir in the paprika, curry paste and stock and bring to the boil. Add the chicken and simmer gently for 15-20 minutes, covering with a lid half way through, until the chicken is cooked through. Meanwhile, cook the rice according to the packet instructions.

Season the curry and add lemon juice to taste. Spoon into serving bowls with the drained rice and scatter with coriander leaves.

Cook's tip
This dish is ideal for freezing so make double the quantity. Leave to cool completely before freezing and defrost thoroughly before gently reheating.

From Tesco Realfood
  
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Chicken fried rice
Fried Rice
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Soy-marinated salmon with fried rice
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Sticky chicken sticks with egg-fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tandoori chicken with rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Tandoori chicken with rice.

Ingredients

For the sticky chicken sticks:
300g diced chicken breasts
2 tbsp dark soy sauce
3 tbsp runny honey
2 tsp tomato purée
1 tsp fresh ginger, grated

For the egg fried rice:
1 egg
1 tsp sesame oil
1 tsp dark soy sauce
1 tbsp sunflower oil
250g (8oz) cooked long-grain or basmati rice (you can usepackets of ready-cooked rice for convenience)
75g (3oz) frozen peas, defrosted
75g (3 oz) sweetcorn
3 spring onions, finely chopped

Preparation

Place the bite-sized pieces of chicken in a bowl. Add the soy sauce, honey, tomato purée and ginger.

Thread the marinated chicken onto small skewers and place under the grill to cook for 8-10 minutes, turning occasionally and basting with the marinade as they cook.

To cook the egg fried rice, beat together the egg, sesame oil and soy sauce. Keep on one side. Heat the sunflower oil in a wok and when it is shimmeringly hot, add the rice, stir-frying for a few minutes until heated through. Add the peas, sweetcorn and spring onions, stir-frying for a further couple of minutes. Pour the egg mixture over the top and stir-fry until the egg is coating the rice and cooked

Cook's Tip To use leftover rice in this recipe, make sure you cool the rice rapidly and keep it in the fridge for no more than 24 hours before cooking the egg fried rice.

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Chicken fried rice
Fried Rice
BBQ Pork Fried Rice
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Paella fried rice
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce

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Tandoori chicken with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tandoori chicken with rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Tandoori chicken with rice.

Preparation Time15 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

80g (1/4 cup) tandoori paste
390g (1 1/2 cups) Greek-style yoghurt
12 (about 1.8kg) chicken thigh fillets, halved
50g (1/3 cup) slivered almonds
750ml (3 cups) water
400g (2 cups) basmati rice
1/4 tsp saffron threads
55g (1/3 cup) currants
2 Lebanese cucumbers, chopped
1 tbs chopped fresh dill
1 tbs finely grated lemon rind
Chopped fresh dill, extra, to serve

Method

1.Combine the tandoori paste and 260g (1 cup) yoghurt in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 4 hours to marinate.
  
2. Cook the almonds in a frying pan over medium heat for 3-4 minutes or until toasted. Transfer to a plate. Add water to the pan and bring to the boil. Add rice and saffron and combine. Reduce heat to low. Cook, covered, for 12 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes. Stir to separate the grains. Stir in almonds and currants.
  
3. Meanwhile, heat a frying pan over medium-high heat. Add half the chicken and cook for 3-4 minutes each side or until cooked through. Transfer to a plate. Repeat with remaining chicken.
  
4. Combine the cucumber, dill and lemon rind in a bowl. Divide rice among serving plates. Top with chicken and remaining yoghurt. Sprinkle over extra dill and serve with cucumber mixture.

Note: Allow 4 hours marinating time.

Source
Good Taste - October 2006, Page 97
Recipe by Michelle Southan

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Stir-fried chicken with cashew & coriander rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Stir-fried chicken with cashew & coriander rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Stir-fried chicken with cashew & coriander rice.

Why would you want a take-away when you can make this low-fat stir-fried supper in under 30 minutes?

Easy
Serves 2
Ready in 25 minutes
Low-fat

Ingredients

50g cashews
3 chicken breasts , sliced into thin strips
3 tbsp honey
3 tbsp soy sauce
4 spring onions , sliced diagonally
1 red pepper , cut into small chunks
1 lime , juiced
1 pack Tilda Rizazz basmati rice
a small handful of coriander

Method

1. Toast the cashews in a frying pan until lightly golden.

2. Stir-fry the chicken in a non-stick pan or wok with the honey and soy sauce for 5-6 minutes. Add the spring onion and red pepper and cook for a couple more minutes, then add the lime juice.

3. Meanwhile, microwave the rice according to packet instructions, stir through the cashew nuts and coriander and serve with the chicken.

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Recipe Extra
You can use whatever vegetables you have knocking around for this. Try baby sweetcorn, mushrooms or mangetout.

Nutrition per serving
509 kcalories, protein 52.7g, carbohydrate 57.8g, fat 9.1 g, saturated fat 1.6g, fibre 2.6g, salt 5.01 g

Recipe from olive magazine, June 2007.

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Paella (spinach, rice, seafood & saffron)
Chicken fried rice
Fried Rice
BBQ Pork Fried Rice
Soy-marinated salmon with fried rice
Paella fried rice

Save and share Stir-fried chicken with cashew & coriander rice recipe

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Paella (spinach, rice, seafood & saffron)

 
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Paella (spinach, rice, seafood & saffron) recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Paella (spinach, rice, seafood & saffron).

Serves 4

Ingredients

3tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
2 large tomatoes, skinned, deseeded and roughly chopped
1 large red pepper, deseeded and cut into thin strips
2 large, skinless chicken breasts, cut into chunks
2tsp paprika
300g long-grain rice
large pinch saffron
1.2 litre vegetable stock
ground black pepper
12 raw, peeled, tiger prawns (or cooked if you can't find raw)
3tbsp dry sherry
100g frozen peas
1 pack Tesco Cooked Mussels in Garlic Butter Sauce
large handful fresh, flatleaf parsley, roughly chopped
1 unwaxed lemon, cut into wedges
salt

Preparation

Heat the oil in a very large, shallow frying pan and sauté the onion for 7-8 minutes until softened. Stir in the garlic, tomatoes, red pepper, chicken and paprika and heat gently for 10 minutes, stirring occasionally.

Stir in the rice and cook for 4-5 minutes until the grains are well coated. Add the saffron and stock. Season and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally until almost all the stock is absorbed.

Stir in the prawns, sherry and peas, then scatter the mussels over the top of the rice, cover with a tight-fitting lid and cook for 3-4 minutes until the prawns are pink. Stir lightly to combine and scatter the parsley over the top. Serve with the lemon wedges and some crusty bread.

Cook's tip
Wine suggestion: Tesco Finest Navarra Rosé wine (£5.99/ 75cl).

From Tesco Realfood

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Chicken fried rice
Fried Rice
BBQ Pork Fried Rice
Soy-marinated salmon with fried rice
Paella fried rice
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce

Save and share Paella (spinach, rice, seafood & saffron) recipe 

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Chicken fried rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken fried rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Chicken fried rice.

Ingredients

2tbsp groundnut oil
1tbsp freshly grated root ginger
3 shallots, finely chopped
3 dried Chinese mushrooms, soaked in hot water for 20 minutes, then drained and finely chopped
250g (8oz) skinless chicken breast fillets, finely diced
1tbsp Shaohsing rice wine or dry sherry
1tsp five-spice powder
1tbsp dark soy sauce
50g (2oz) dry-roasted peanuts
300g (10oz) cooked jasmine
rice or glutinous rice
3-4tbsp light soy sauce
1-2tbsp toasted sesame oil
ground white pepper
1 spring onion, finely chopped

Preparation

Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds.

Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce.

Add the peanuts and then the rice, mix well and stir-fry for 1 minute.

Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.


From Tesco Realfood

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Fried Rice
BBQ Pork Fried Rice
Soy-marinated salmon with fried rice
Paella fried rice
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Nasi kuning (yellow rice)

Save and share Chicken fried rice Recipe

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Budget Chicken Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Budget Chicken Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Budget Chicken Rice.

Ingredients

CHICKEN
1 pack chicken pieces (legs/thighs) with skin

RICE BASE
2 onions. sliced
6 cloves garlic
3 tbsp oil
1 tsp paprika
salt and freshly ground black pepper
1 chicken oxo
1 tin chopped tomatoes
1 tbsp tomato purée
1 pt boiling water
350g long grain rice

Method

Peel and chop 3 cloves of garlic and fry with the sliced onions in the oil. Add paprika, seasoning and when golden/orange add the oxo. Add tins of tomatoes, purée, 3 whole garlic cloves, water and rice.

Place in a high-sided roasting tin and then place the chicken pieces on top and cover in salt & pepper. Roast for an hour checking water levels regularly.

Tips

If rice starts to crisp before chicken's going golden then add an extra bit of water. Don't add too much or the rice'll go soggy.

From Tesco Realfood

More Rice Recipes:

Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls
Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya

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Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls.   

Total Time: 40 min
Prep 15 min
Cook 25 min

Yield: 4 servings
Level: Easy

Ingredients

2 cups water
1 tablespoon butter
1 teaspoon salt, eyeball it
1 rounded cup white rice
2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth or water
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple

Directions

Preheat a grill pan or large griddle over medium high heat.

Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.

While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.

While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.

Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.

While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Backyard Luau Picnic

Save and share Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls

More Rice Recipes:

Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
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Chargrilled chicken with rice, spinach & pea pulao

Want to share Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls recipe

with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken and Rice Casserole Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken and Rice Casserole recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Chicken and Rice Casserole.  

Cook Time: 30 min | Level: Easy | Yield: 6 servings

Ingredients

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Directions

Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Recipe courtesy Paula Deen
Show: Paula's Party Episode: Paula to the Rescue

More Rice Recipes:

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice

Save and share Chicken and Rice Casserole Recipe

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Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers. 

Cook Time: 25 min | Level: Easy | Yield: 4 servings

Ingredients

3 cups chicken stock
1 1/2 cups white long-grain rice
5 tablespoons extra-virgin olive oil, divided
4 (6-ounce) boneless, skinless chicken breasts
Salt
Freshly ground black pepper
1 cup all-purpose flour
2 teaspoons smoked paprika
2 eggs
1 1/2 cups peeled almonds
1/2 cup bread crumbs
Generous handful flat-leaf parsley
1 (9 ounce) package frozen artichoke hearts
4 piquillo peppers or 2 roasted red peppers, chopped
1/2 cup pitted Spanish green olives, chopped
1 large fresh thyme sprig, leaves only
1/3 cup dry sherry, eyeball it
2 tablespoons cold butter, cut into pieces

Directions

Bring stock to a boil, stir in rice and 1 tablespoon extra-virgin olive oil. Cover and reduce heat to low. Cook 18 minutes. Heads up: after 12 to 13 minutes you will add in other ingredients.

Preheat oven to 375 degrees F.

Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet.

From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands.

Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through.

5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves.

Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.

Recipe courtesy Rachael Ray, 2007
Show: 30 Minute Meals Episode: A Cut Above Cutlets

More Rice Recipes:

Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice
Fried brown rice

Save and share Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers Recipe

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Latin Chicken and Rice Pot Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Latin Chicken and Rice Pot recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Latin Chicken and Rice Pot. 

Cook Time: 25 min | Level: Easy | Yield: 4 servings

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces
Salt and pepper
2 cups white rice
3 cups chicken stock, available in paper boxes on the soup aisle of market
1 teaspoon poultry seasoning
1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market
1 cup tomato sauce
1 (2-ounce) box golden raisins, 1/4 cup

Olive and Pepper Salsa:

1 cup Spanish olives with pimentos, drained and chopped
2 vine ripe tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white skinned onion, chopped
Several drops hot sauce
1/4 cup chopped fresh flat-leaf parsley, a handful
1/2 lemon or lime, juiced
Salt

Avocado and Garlic Sour Cream:

2 ripe avocados, pitted and spoon flesh from skins
1/2 lemon, juiced
1 clove garlic
Salt
1 cup sour cream

Directions

Preheat a medium pot over medium heat, add extra-virgin olive oil and butter. When butter melts into oil, add cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes. Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.

While the rice and chicken are working, prepare the salsa. Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.

Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.

Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Dishes Are a Drag

More Rice Recipes:

Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice
Fried brown rice
Tuna brown rice salad

Save and share Latin Chicken and Rice Pot recipe

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Spanish Chicken and Rice Soup Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Spanish Chicken and Rice Soup recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Chicken and Rice Soup. 

Cook Time: 1 hr 0 min | Level: Easy | Yield: 4 servings

Ingredients

2 tablespoons butter
1/4 cup broken vermicelli or thin spaghetti, 1 inch pieces
1/2 cup long-grain white rice
1 quart chicken stock
2 pieces boneless, skinless chicken breast, rinsed
1 small white or yellow onion, peeled and halved
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
2 fresh bay leaves
1 tablespoon extra-virgin olive oil
5 ounces Spanish chorizo, chopped or crumbled, casing removed (recommended: Gaspar's or Trois Petit Cochons)
1 large Spanish yellow onion, chopped
2 carrots, peeled and chopped
Few ribs celery from the heart, chopped
1 red chile pepper, thinly sliced
4 cloves garlic, chopped or very thinly sliced
1/4 to 1/3 cup diced piquillo pepper or drained pimiento peppers
Salt and freshly ground black pepper
Pinch saffron threads (about 20)
1 1/2 teaspoons smoked sweet or sweet paprika
1 (15-ounce) can fire-roasted diced or crushed tomatoes or 1 (15-ounce) can diced tomatoes with green chilies

Directions

Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator.

Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock.

While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal.

To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.

Recipe courtesy Rachael Ray
Show: Food Network Specials Episode: Cooking Channel: Rachael's Week in a Day (Something For Everyone)

More Rice Recipes:

Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice
Fried brown rice
Tuna brown rice salad
Brown rice and tuna salad

Save and share Spanish Chicken and Rice Soup Recipe

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