Best Rice On The Grill Recipes

HEALTHY GRILLED CHICKEN-AND-RICE FOIL PACKS

Healthy Grilled Chicken-and-Rice Foil Packs image

If you're looking to grill something besides burgers and dogs on your next campout, this low-fat chicken dinner will do the trick. Be sure to use converted rice instead of regular for this recipe (each grain contains tiny pinholes so it cooks faster than conventional rice). If you're in the wilderness, wash out your pie dish after dinner and use it to pan for gold.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 boneless, skinless chicken thighs, cut into 1/2-inch chunks
One 15-ounce can black beans, drained and rinsed
1 cup converted rice
1 cup salsa
2 tablespoons pickled jalapeno slices, finely chopped
1 tablespoon tomato paste
1 teaspoon chili powder
1/4 teaspoon turmeric
Kosher salt
2 cups low-sodium chicken broth
2 scallions, thinly sliced

Steps:

Prepare a grill for medium heat.
Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan.
Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes.
Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions.

Nutrition Facts : Calories 370 calorie, Fat 3.5 grams, SaturatedFat 1 grams, Cholesterol 55 milligrams, Sodium 970 milligrams, Carbohydrate 58 grams, Fiber 4 grams, Protein 25 grams, Sugar 11 grams

RICE ON THE GRILL

Rice on the Grill image

My husband loves to barbecue, so when it's hot outside, we do entire meals on the grill. Since our kids love rice, we often include this tangy side dish as part of the menu. -Shirley Hopkins, Olds, Alberta

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1-1/3 cups uncooked instant rice
1/3 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup water
1/2 cup chicken broth
1/3 cup ketchup
1 tablespoon butter

Steps:

In a 9-in. round disposable foil pan, combine the first seven ingredients. Dot with butter. Cover with heavy-duty foil; seal edges tightly. , Grill, covered, over medium heat for 12-15 minutes or until liquid is absorbed. Remove foil carefully to allow steam to escape. Fluff with a fork.

Nutrition Facts : Calories 104 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 195mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges