Best Skinny Chicken Rice And Beans Bake Recipes
DUMP-AND-BAKE CHICKEN RICE CASSEROLE
A super easy and delicious home cooked meal that requires only 5 minutes prep work. It's hearty, comforting and so delicious!
Provided by The Seasoned Mom
Categories Main Course
Time 1h35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400F (200C).
- Spray a 13 x 9-inch baking dish with cooking spray and set aside.
- Place frozen, raw chicken cutlets in bottom of prepared dish. Add the frozen green beans over the chicken, and cover with uncooked brown rice.
- Whisk together chicken stock and condensed soup until combined. Pour in the dish.
- Cover tightly with aluminum foil and bake for 1 hour, 20 minutes to 1 hour, 30 minutes (or until rice is tender and has absorbed most of the liquid).
- Remove foil, sprinkle with cheddar and breadcrumbs. Place under the broiler (uncovered) for about 5 more minutes, or until cheese is melted and breadcrumbs are crispy.
Nutrition Facts : Calories 570 kcal, Carbohydrate 67 g, Protein 41 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 98 mg, Sodium 852 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
SKINNY CHICKEN AND RICE CASSEROLE
Easy Skinny Chicken and Rice Casserole using NO cream soups and made in about 30 minutes!
Provided by Jenn
Categories Main
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Spray a 2 quart casserole dish with cooking spray.
- In a skillet, heat oil. Add green onions and mushrooms. Cook until tender.
- Add chicken. Sprinkle with flour. Cook for one minute, stirring constantly. Stir in milk, bring to a boil and cook for 3 minutes, or until thick and bubbly.
- Add brown rice. Fold in Greek yogurt, mayo and salt and pepper. Pour into prepared casserole dish.
- Top with cheese and bake for 20 minutes, or until cheese melts and it's bubbly around the edges.
SKINNY CHICKEN, RICE, AND BEANS BAKE
91% less sat fat • 46% less cholesterol than the original recipe. Shave 20 grams of fat and a third of the calories and sodium by making a few simple adjustments, such as skinning the chicken pieces, that don't sacrifice flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. In a large resealable plastic bag, combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add half of the chicken pieces. Seal bag; shake to coat. Repeat with remaining chicken pieces.
- In a very large skillet, brown chicken on all sides in hot oil over medium heat about 10 minutes, turning occasionally. Remove chicken from skillet and set aside; discard drippings in skillet. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.
- Bake, covered, for 45 to 50 minutes or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks) and rice is tender.
Nutrition Facts : Calories 420, Carbohydrate 49 g, Cholesterol 65 mg, Fat 1/2, Fiber 8 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 1/3 cups, Sodium 390 mg, Sugar 3 g, TransFat 0 g
CHICKEN, RICE, AND GREEN BEAN CASSEROLE
This is comfort food at its best! Yum!
Provided by JEHASTY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
- While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish.
- Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 22.8 g, Cholesterol 60 mg, Fat 37.1 g, Fiber 2.8 g, Protein 21.7 g, SaturatedFat 6.1 g, Sodium 755.6 mg, Sugar 2.2 g
THE BEST BAKED RICE AND BEANS
Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.
Provided by Chef John
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
- Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g
SOUTHWEST CHICKEN BEAN AND RICE CASSEROLE
A nice easy casserole. Serve with a dallop of light sour cream on top; if desired. Sometimes I add some corn to the chicken mixture.
Provided by Parsley
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Lightly spray a 13" x 9" baking dish with nonstick cooking spray.
- In a large skillet over medium heat, melt butter; add rice, salt and diced tomatoes w/ pepper/onion. Heat through and pour into bottom of prepared baking pan. Sprinkle 1 cup of the cheese over top.
- In same skillet, over med-high heat, sautee onion in the oil until translucent. Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo, cumin and 1 tbsp cilantro. Stir and heat through. Pour over top of mixture already in the baking pan.
- Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro.
- Bake at 350 for 20-25 minutes.
Nutrition Facts : Calories 512.2, Fat 18.9, SaturatedFat 8.8, Cholesterol 99.1, Sodium 1057.4, Carbohydrate 45.5, Fiber 8.2, Sugar 5.5, Protein 38.6
SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES
Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.
Provided by Margaux Laskey
Categories dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
- Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).
MANGO CHICKEN, BEAN & RICE BAKE
Drumsticks are ideal for an all-in-one traybake - the rice, beans and spicy seasoning make it a little like Caribbean jerk chicken
Provided by Cassie Best
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 15
Steps:
- Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hr, or preferably up to 1 day.
- Heat oven to 180C/160C fan/gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins.
- Take the tray out of the oven and remove the foil. Increase the temperature to 220C/200C fan/gas 7. Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 35-40 mins, to brown the chicken pieces and allow the rice to absorb all the liquid. Before serving, fluff up the rice a little with a fork and scatter with the coriander leaves. Serve with lime wedges and extra mango chutney, if you like.
Nutrition Facts : Calories 753 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 109 grams carbohydrates, Sugar 32 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 1.2 milligram of sodium
BAKED BEANS RICE AND CHICKEN
From "The Great Minnesota hot dish" cookbook. Serve with tossed salad along with warm crusty bread.
Provided by BeccaB3c
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, heat oil over medium heat.
- Add chicken; stir and cook until browned.
- Set aside.
- Add rice, onions, bell pepper and garlic in same saucepan; stir and cook 2 minutes.
- Combine all ingredients into a large bowl; mix well.
- Spoon mixture into a greased 13x9x2 inch glass baking dish.
- Cover with foil.
- Bake 50 minutes or until rice is cooked.
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