MICROWAVE CHICKEN RICE AND CORN

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



Microwave Chicken Rice and Corn image

I've always liked to mix up these ingredients on my plate so one day I experimented by pan searing the chicken then throwing everything into a casserole dish and cooking it in the microwave. It came out great, so since then I've doctored it up a little, sometimes I add the corn and sometimes I don't. Many of the rice dishes are...

Provided by Donna Graffagnino

Categories     Casseroles

Time 35m

Number Of Ingredients 10

7-8 boneless skinless chicken tenders
1 stick margarine, divided
1 box rice a roni chicken flavor
1 box zatarain's yellow rice
1 tsp garlic powder
2 tsp minced dried onions
1 tsp dried parsley
1 box (32 oz) swansons chicken broth, low sodium
1 c water
1 can(s) whole kernel corn, drained

Steps:

  • 1. In a skillet brown the chicken tenders in a 2 tablespoons margarine until nicely brown on both sides. When chicken is cool pull apart into bite size chunks and set aside.
  • 2. In a 4 quart microwave safe casserole add yellow rice, seasoning packet from Rice a Roni box, drained corn, 4 tbsp margarine, dried onions, parsley and garlic. Set aside.
  • 3. In same skillet melt 1 or 2 tablespoons margarine and Rice a Roni dry rice; cook over medium heat until vermicelli is golden brown, scraping up the bits from the bottom of the skillet. Add this to the casserole dish.
  • 4. Add chicken broth, water, and chicken to the rice mixture and stir well. Microwave uncovered for 5 minutes and stir.
  • 5. Microwave another 5 minutes on high and stir. Continue to cook on high, stirring every couple of minutes until liquid is absorbed.
  • 6. Test rice for doneness and if needed add 1/2 cup water and cook 2 more minutes. Remove from microwave, cover and let stand a few minutes before serving. Big and little kids love this!

There are no comments yet!