ONE-PAN BLACK BEANS, CHICKEN AND RICE
Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
- Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.
Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g
ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS
Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
- Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
- Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.
ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES
Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.
Provided by Ali Slagle
Categories dinner, weekday, grains and rice, poultry, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
- Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
- Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.
ONE-PAN CHICKEN DRUMSTICKS WITH RICE AND BEANS
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Provided by Anna Stockwell
Categories Dinner Chicken Onion Cinnamon Cumin Rice Chickpea Bean Fruit Herb One-Pot Meal Kid-Friendly Small Plates Quick & Easy Wheat/Gluten-Free Soy Free Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper.
- Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate.
- Add onion, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add 1 1/4 cups hot water, scraping up browned bits from pan, then stir in chickpeas, dried fruit (if using), red pepper (if using), and remaining 1/2 tsp. salt. Nestle chicken back into skillet and bring liquid to a boil. Immediately reduce heat to low, cover, and cook until rice is tender and chicken is cooked through, 20-25 minutes.
- Remove from heat and let sit 5 minutes. Fluff rice with a fork, then scatter herbs over.
ONE-PAN CHICKEN AND RICE WITH PRESERVED LEMON
This skillet chicken and basmati rice dish is anything but plain and humble. A homemade seasoning mix, preserved lemon and spiced and pan-seared chicken breasts give the dish bold flavor that's hard to resist. It's quick enough to make as a delicious weeknight dinner but tasty enough for entertaining or a special-occasion meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
- Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
- Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
- Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
- Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
- You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.
ONE PAN CILANTRO-LIME CHICKEN AND RICE WITH BLACK BEANS
Make and share this One Pan Cilantro-Lime Chicken and Rice With Black Beans recipe from Food.com.
Provided by karnikh1
Categories Mexican
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.
- If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.
Nutrition Facts : Calories 474.8, Fat 7.9, SaturatedFat 1.2, Cholesterol 72.6, Sodium 169.7, Carbohydrate 63.1, Fiber 8.3, Sugar 2.2, Protein 37.2
ONE PAN NO PEEK CHICKEN AND RICE
One-pan no peek chicken and rice is sure to become a favorite family meal! Wild rice, soup, and chicken are combined in a single baking dish then baked to creamy chicken and rice perfection! https://www.halfscratched.com/one-pan-no-peek-chicken/
Provided by Gagoo
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder and water in a 9x13-inch baking dish. Mix well.
- Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes.
- Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!
ONE PAN CILANTRO-LIME CHICKEN AND RICE WITH BLACK BEANS
Steps:
- Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes. If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.
ONE-PAN BLACK BEANS, CHICKEN AND RICE
Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
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ONE PAN CHICKEN AND RICE
Make and share this One Pan Chicken and Rice recipe from Food.com.
Provided by EmilyCook
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken with steak seasoning.
- Melt butter in a large thick skillet.
- Add chicken and brown for 5 minutes.
- Turn.
- Add onion, garlic, mushrooms and bay leaf.
- Stir vegetables and cook for 5-10 minutes.
- Add wine.
- Allow to boil and reduce until it is almost all evaporated.
- Add rice, tomatoes and water.
- make sure all the rice is in the liquid.
- Cover and cook for 20 minutes.
Nutrition Facts : Calories 464.9, Fat 12.2, SaturatedFat 5, Cholesterol 160.5, Sodium 328.1, Carbohydrate 29, Fiber 2.8, Sugar 5.4, Protein 52.3
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