Best Creamy Chicken Rice And Bean Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY CHICKEN AND RICE



Creamy Chicken and Rice image

Easy dinner in under 30 minutes. This creamy chicken and rice with veggies takes only one pan and is a entree the whole family will enjoy.

Provided by Julie Clark

Categories     Main Dish

Number Of Ingredients 12

1 cup diced yellow onion ((about 1 medium onion))
2 tablespoons salted butter
2 chicken breasts ((cut into 1-2" pieces))
1 cup long grain white rice ((uncooked))
½ teaspoon garlic powder
½ teaspoon dried thyme or fresh thyme
½ teaspoon salt
3 cups low-sodium chicken broth
8 ounces frozen mixed vegetables
3/4 cup sour cream
1 cup sharp cheddar cheese ((shredded))
parsley ((optional garnish))

Steps:

  • Add butter and onion into a skillet over medium high heat and cook until onions are translucent, about 3 minutes.
  • Add in chicken and cook until chicken is opaque, about 3 more minutes. It's okay if chicken is not cooked through yet. It will continue cooking later on.
  • Stir in rice, garlic powder, thyme, salt, and chicken broth. Bring to a boil.
  • Once boiling, turn down heat, and cover. Simmer for 15 minutes.
  • Stir in frozen mixed vegetables, cover, and let cook for an additional 3-5 minutes until vegetables are cooked though.
  • Take pan off heat and stir in sour cream and cheese. Return the pan to stove and over low heat, let the mixture cook until cheese is melted, about 1-2 minutes.
  • Garnish with parsley, optional and serve. Enjoy!

Nutrition Facts : Calories 627 kcal, Carbohydrate 52 g, Protein 41 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 139 mg, Sodium 766 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

RICE AND BEAN SALAD



Rice and Bean Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Soak 1/2 cup minced red onion in cold water, 10 minutes; drain and rinse. Grate 4 halved plum tomatoes into a bowl. Add 3 tablespoons olive oil, the juice of 1 orange, 1/2 teaspoon cayenne, 1 diced bell pepper, the onion, 1 drained can pinto beans and 1 teaspoon salt. Stir in 2 cups cold cooked rice and some chopped cilantro and scallion. Season with salt and pepper.
  • Calories: 336; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein:10 grams; Total carbohydrates: 48 grams; Sugar: 8 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 693 milligrams Photograph by Antonis Achilleos

Nutrition Facts : Calories 336 calorie, Fat 12 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 693 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 10 grams, Sugar 8 grams

CHICKEN, RICE, AND BLACK-BEAN SALAD



Chicken, Rice, and Black-Bean Salad image

To make a Southwestern-style salad that's a meal in itself, toss together chicken, rice, beans, and tomatoes with a light, spicy dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 10

1 cup brown (or white) rice
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 can (15 1/2 ounces) black beans, drained and rinsed
6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
1/4 cup white-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
4 scallions, thinly sliced

Steps:

  • Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
  • Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

Nutrition Facts : Calories 572 g, Fat 17 g, Fiber 6 g, Protein 52 g

JERK-STYLE CHICKEN WITH SPICED BASMATI RICE PILAF AND GREEN BEANS



Jerk-Style Chicken with Spiced Basmati Rice Pilaf and Green Beans image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 30

4 tablespoons (1/2 stick) unsalted butter, cut into pieces
2 tablespoons low-sodium soy sauce
1 tablespoon whole allspice
1 tablespoon whole black peppercorns
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 scallions, coarsely chopped
Leaves of 8 fresh thyme sprigs
6 large cloves garlic, halved
Zest and juice of 2 large limes
1 Scotch bonnet chile, stemmed, quartered and seeded
One 2-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
1 whole chicken (3 1/2 to 4 pounds), cut into 10 serving pieces
Kosher salt
Canola oil, for the grill pan
Nonstick cooking spray
2 cups basmati rice
2 tablespoons unsalted butter
1/2 red onion, finely chopped
1 teaspoon whole cumin seeds
1/2 teaspoon cayenne
1 cinnamon stick
Kosher salt
Kosher salt
1/2 pound green beans, trimmed
1 tablespoon unsalted butter
Juice of 1 large lemon
1/3 cup honey
2 tablespoons red-wine vinegar
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • For the chicken: put the butter, soy sauce, allspice, peppercorns, cinnamon, nutmeg, scallions, thyme, garlic, lime zest and juice, chile and ginger in a food processor and pulse, stopping to scrape down the sides as necessary with a rubber spatula, until a paste forms.
  • Arrange the chicken pieces on a baking sheet, rub with the marinade and generously sprinkle with salt. Let marinate for 20 to 30 minutes at room temperature.
  • Heat a cast-iron grill pan over medium-high heat and brush lightly with canola oil.
  • Place the chicken skin-side down on the grill pan. Reserve any leftover marinade on the baking sheet to use later. Cook until slightly charred and marked, flipping halfway through, 5 to 8 minutes total (the chicken will not be fully cooked, it will finish cooking in the oven).
  • Set a wire rack on a rimmed baking sheet and spray with nonstick cooking spray. Arrange the chicken skin-side up on the rack, leaving ample space between each piece. Top the chicken with the reserved marinade from the baking sheet and bake until the internal temperature reaches 165 degrees F, 15 to 20 minutes.
  • For the rice: Put the rice in a large bowl, cover with 4 cups cold water and soak for 30 minutes. Strain well, reserving the soaking liquid.
  • Heat a medium skillet over medium. Add the butter and onions and cook until they are translucent but not brown, 3 to 5 minutes. Stir in the cumin seeds, cayenne and cinnamon stick and toast for about 1 minute. Add the drained rice and stir gently until lightly toasted, about 1 minute. Add the reserved soaking water and gently stir. Bring to a boil, then reduce to a gentle simmer. Simmer, uncovered, until the water has been absorbed, about 10 minutes. Cover the pan and turn off the heat. Let rest for about 10 minutes, then season with salt and fluff with a fork. Remove the cinnamon stick.
  • For the green beans: fill a large bowl with ice water and set a colander inside the ice bath. Fill a medium pot with water and bring to a boil. Add a generous handful of salt. (The water should taste like sea water.) Add the green beans and cook until bright green and crisp-tender, 2 minutes. Remove with a slotted spoon to the colander ice bath.
  • When ready to serve, melt the butter in a large skillet over medium heat and toss in the beans to warm them gently. Top with the lemon juice and a sprinkle of salt.
  • For the honey glaze: Simmer the honey in a medium saucepan over medium heat until it foams and turns golden brown, 3 to 5 minutes. Remove from the heat, add the vinegar and return the pan to the stove. Simmer 2 to 3 minutes more to allow the vinegar and honey to cook together. Season with salt and set aside.
  • Place a large spoonful of rice on each plate and arrange the chicken and green beans around each portion. Drizzle the chicken with the honey glaze.

CHICKEN, RICE AND BEAN SALAD



Chicken, Rice and Bean Salad image

Categories     Salad     Bean     Chicken     Herb     Poultry     Rice     Freeze/Chill     Low Fat     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 cups water
1 1/4 cups canned unsalted chicken broth
1 1/2 cups long-grain rice
6 boneless skinless chicken breasts, well trimmed
1 1/2 tablespoons olive oil
2 teaspoons ground cumin
2 15-ounce cans black beans, rinsed, drained
1 16-ounce can corn, rinsed, drained
1 bell pepper, chopped
1/2 red onion, chopped
1/4 cup lightly packed chopped fresh cilantro
3 tablespoons fresh lime juice
2 large garlic cloves

Steps:

  • Bring 2 cups water and 1 cup chicken broth to boil in heavy medium saucepan. Add rice. Season with salt and pepper; reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer rice to large bowl and cool.
  • Preheat broiler. Place chicken on heavy broilerproof pan. Brush chicken with 1/2 tablespoon olive oil. Season chicken with salt and pepper and sprinkle with 1 teaspoon cumin. Broil chicken until cooked through, turning once, about 10 minutes. Cool and cut chicken into 1-inch pieces.
  • Add chicken, black beans, corn, bell pepper, red onion and cilantro to rice in bowl. Combine remaining 1/4 cup chicken broth, remaining 1 tablespoon olive oil, remaining 1 teaspoon cumin, lime juice and garlic in blender. Process until garlic is finely minced. Season to taste with salt and pepper. Pour dressing over salad in bowl and toss well.(Can be prepared up to 4 hours ahead. Cover and refrigerate.)

BLACK BEANS & RICE CHICKEN ENCHILADAS



Black Beans & Rice Chicken Enchiladas image

Time 50m

Number Of Ingredients 9

1 package Black Beans & Rice Mix (we love Zatarains)
3 - 4 cups shredded chicken or turkey
1 (4 ounce) can of diced green chilies
1 (15.25 ounce) can corn, drained
1 (10.5 ounce) can cream of chicken soup
1/2 cup sour cream
1 cup shredded Sharp Cheddar cheese
10 (10 inch) flour tortillas
1 cup shredded Mozzarella cheese

Steps:

  • Preheat oven to 350*F Make Zatarains Black Beans & Rice according to package directions. Add to black beans & rice, shredded chicken, green chilies & corn. In a separate bowl combine cream of chicken soup, sour cream, and cheese. Spread 1/3 of soup mixture onto bottom of 9 x 13 casserole dish or divide into two 9 x 9 casserole dishes and freeze one for later. Scoop 1/2 cup of rice & beans mixture into a tortilla, sprinkle with mozzarella cheese and roll up. Place in casserole dish on top of soup mixture. Scoop and roll all tortillas. Once pan is full, pour remaining soup mixture on top of all rolled tortillas. Bake for 30 minutes. Remove from oven and devour!

CHICKEN AND RICE SALAD



Chicken and Rice Salad image

Notes Janne Rowe from Wichita, Kansas, "I start this salad by poaching chicken breasts in a mixture of white wine, garlic and lemon juice. It gives them great flavor and helps keep them moist." The cubed chicken, veggies and cooked rice are tossed with a tasty homemade dressing.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 21

1 cup white wine or chicken broth
1 tablespoon lemon juice
1 garlic clove, minced
3/4 teaspoon ground ginger, divided
1-1/4 pounds boneless skinless chicken breasts
3 cups chicken broth
1-1/2 cups uncooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/2 cup sliced green onions
1/2 cup diced celery
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
DRESSING:
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 tablespoon reduced-sodium soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
2 teaspoons honey
1 garlic clove, minced
Dash ground ginger

Steps:

  • In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.

Nutrition Facts : Calories 350 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

BLACK BEAN CHICKEN SALAD



Black Bean Chicken Salad image

A refreshing mix of beans, garden veggies and chicken is tossed with a light lime vinaigrette in this satisfying salad that's sure to be a winner on hot summer days! Jean Ecos of Harland, Wisconsin shared the recipe.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 18

6 cups torn lettuce
1-1/2 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup chopped green pepper
1/2 cup sliced red onion
1/2 cup shredded reduced-fat cheddar cheese
LIME VINAIGRETTE:
1/4 cup minced fresh cilantro
1/4 cup chopped seeded tomato
1 tablespoon cider vinegar
1 tablespoon olive oil
1 tablespoon lime juice
1/2 teaspoon grated lime zest
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder

Steps:

  • In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.

Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 672mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 10g fiber), Protein 28g protein. Diabetic Exchanges

Related Topics