Best 15 Minute Chicken Rice Florentine Recipes

FLORENTINE RICE

Florentine Rice image

Our Test Kitchen assembled this easy dish with leftover rice. The spinach, red peppers, cheese and pine nuts make it a vibrant accompaniment to any meal.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/3 cup chopped sweet red pepper
1 teaspoon butter
2 cups loosely packed fresh baby spinach
2 tablespoons chopped green onion
1 garlic clove, minced
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon white pepper
1 cup cooked long grain rice
2 tablespoons grated Parmesan cheese
1 tablespoon pine nuts, toasted

Steps:

In a skillet, saute red pepper in butter until tender. Stir in the spinach, onion, garlic, rosemary and pepper; cook until spinach is wilted. Stir in the rice, Parmesan cheese and pine nuts; cook for 1-2 minutes or until heated through.

Nutrition Facts :

CHICKEN FLORENTINE RICE CASSEROLE

Chicken Florentine Rice Casserole image

An excellent and easy casserole that I actually made up with what I had one night when I was broke. I even surprised myself!

Provided by CHRIS523

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

Ingredients

3 cups water
4 cubes chicken bouillon
2 cups instant brown rice
2 tablespoons cornstarch
¼ cup olive oil
4 boneless, skinless chicken breast halves
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 medium onion, chopped
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 cups cottage cheese
salt and pepper to taste
½ cup Parmesan cheese
¼ cup margarine

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.
Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.

Nutrition Facts : Calories 369.5 calories, Carbohydrate 25.3 g, Cholesterol 47.4 mg, Fat 18.1 g, Fiber 3.5 g, Protein 27.8 g, SaturatedFat 4.6 g, Sodium 1040.7 mg, Sugar 1.3 g

15-MINUTE CHICKEN AND RICE FLORENTINE

15-Minute Chicken and Rice Florentine image

You'll always have time for this tasty, single-skillet meal. Chicken breasts simmered with cream of chicken soup, nutmeg, Minute® Brown Rice, spinach and Parmesan cheese.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon oil
4 small boneless skinless chicken breast halves
2 cups water
1 (10.75 ounce) can condensed cream of chicken soup
⅛ tablespoon ground nutmeg
2 cups Minute® Brown Rice, uncooked
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 cup shredded Parmesan cheese

Steps:

Heat oil in large non-stick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
Add water, soup and nutmeg to skillet; stir. Bring to boil.
Bring to boil. Stir in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 5 minutes. Let sit 5 minutes.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 43.6 g, Cholesterol 72.1 mg, Fat 18 g, Fiber 4.1 g, Protein 34 g, SaturatedFat 6.1 g, Sodium 949.6 mg, Sugar 1 g