Posts Tagged rice

Chinese Style Chicken

This is a Minute Rice recipe (I think I found it on the back of one of their boxes of rice).

  • 1 pound chicken breasts, cut into pieces
  • 1 garlic clove, crushed
  • 2 tablespoons oil
  • 3 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 13 3/4 ounces of chicken broth
  • 2 large carrots, cut into rounds
  • 1 cup snow pea pods (we used 1 cup of broccoli florets, which was a suggested alternative in the recipe)
  • 1 14 ounce can of corn, drained
  • 2 scallions, cut into pieces
  • 3/4 teaspoon ginger
  • 1 1/2 cup rice
  1. Cook chicken and garlic in heated oil in a skillet until chicken lightly browned.
  2. Mix soy sauce and cornstarch in a small cup. Stir in with the chicken. Add broth, all vegetables and the ginger. Cook until liquid thickens and comes to a full boil.
  3. Stir in rice. Cover and remove from heat. Let stand 5 minutes (we let our stand for 15 because the rice didn’t look cooked after 5).

Chinese Style Rice

Verdict: This was a very quick, easy dish to make and it was delicious!

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Grilled Chicken, Eggplant Parmesan Brown Rice Casserole

I found this recipe in the Cooking Light Magazine, September 2011.

  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 1 cup chopped onion
  • 2 cups diced and peeled eggplant
  • 2 tablespoons basil
  • 1 14.5 ounce can of chopped tomatoes
  • 1 8 ounce can of tomato sauce
  • 4 cups chicken broth
  • 2 cups brown rice (we used white rice)
  • 2 lbs. grilled chicken, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Parmesan cheese
  1. Preheat oven to 400F.
  2. Heat oil in a skillet over medium heat. Add garlic, onion and eggplant. Cook 10 minutes, until eggplant is soft. Add basil, tomatoes, tomato sauce, chicken broth and rice. Bring to a simmer. Add salt and pepper. Add chicken.
  3. Ladle mixture into a 13×9 inch pan.
  4. Cover and bake 60 min. Remove cover, stir in Parmesan and bake another 5 minutes.

Chicken Rice Casserole

Verdict: This was a nice, tasty rice dish. Eggplant is one of those vegetables that I sometimes like and sometimes don’t, depending on the dish. I thought they worked well in this dish. I wish we had maybe added more cheese, as I didn’t always taste the Parmesan in the dish.

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Rice au Gratin

I found this recipe in the French language Metro newspaper that they hand out free here.

  • 2/3 lbs ground beef
  • 1 796ml can of tomato juice
  • 1 284ml can of tomato soup
  • 2 cups instant rice
  • Chopped onion to taste
  • Chopped pepper to taste (we didn’t use any)
  • Chopped mushrooms to taste (we didn’t use any)
  • Salt, onion powder and garlic powder to taste
  • Grated mozzarella to taste

1. Cook the ground beef with any vegetables you are using.

2. In a pot, bring the tomato juice to boil. Add the rice and set aside to let rice absorb the juice.

3. Mix together the rice, beef and tomato soup and place in an oven dish.

4. Sprinkle with cheese and bake at 350F for 15 min.

Rice Au Gratin

Verdict: This is a type of recipe I don’t normally like, with its vague “to taste” measurements all over the place. We used maybe a half of a small onion and grated enough cheese to just cover the top of the dish. Because I dislike the taste of peppers and my sister dislikes the texture of mushrooms, I thought the dish could use more vegetables. I might look into adding something different, like carrots maybe, next time I make this, because the base of this dish was delicious.

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Colourful Chicken Fried Rice

I am sure this is a Pillsbury recipe, but I can’t seem to find it online at the moment.

  • 1 to 2 tablespoons minced and peeled ginger root (we used 1 tablespoon)
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 chicken breast, cut into bite-sized pieces
  • 2 garlic cloves, minced
  • 3 tablespoons oil or margarine (we used butter)
  • 1 1/2 cup mixed vegetables
  • 8 ounce can of pineapple chunks, drained
  • 2 cups cooked rice
  • 1/4 cup chopped onion

1. In a small bowl, combine ginger, ketchup, soy sauce, salt and pepper. Mix well. Add chicken, stir to coat and set aside.

2. In a large skillet over medium heat, sauté garlic in oil (or butter) until golden brown, about 30 seconds. Add chicken and all liquid it was coated in. Stir-fry for 1 to 2 min until chicken is no longer pink.

3. Add vegetables (original recipe says without the onion, but we added the onion as well because we wanted it to be cooked more than what was called for) and pineapples. Increase heat to high and stir fry 2 to 3 minutes. Reduce heat to medium. Add rice (and onion here if you prefer) and stir-fry for 1 to 2 minutes until rice is heated.

Chicken Fried Rice
Verdict: I liked this dish, but would probably increase the measurements for the liquid part. I thought that after you added the rice, there just wasn’t enough of the ketchup-soy sauce mix to coat everything evenly. But otherwise, a very good and simple dish to make.

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Polynesian Chicken

I found this recipe on the back of a box of Minute Rice.

  • 2 1/2 pounds of chicken pieces
  • 1/2 cup flour
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon paprika
  • 1/4 cup butter
  • 8 1/4 ounce can of pineapple chunks
  • 2 tablespoons brown sugar
  • 1 tablespoon vinegar
  • 1 1/4 cup water
  • 1/2 teaspoon salt
  • 1 1/2 cup rice
  • 1 scallion, sliced (we didn’t use this as it was just garnish)

1. Mix together flour, pepper, nutmeg and paprika. Coat chicken pieces in the mixture and brown well in a skillet with the melted butter.

2. Drain pineapple, reserving 1/4 cup of the juices (we used all of it).

3. Combine pineapple juice, brown sugar and vinegar in a small bowl. Pour over chicken. Reduce heat and let simmer until chicken is cooked.

4. Add pineapple pieces, water and salt. Bring to boil and stir in rice. Cover and remove from heat. Let stand for 5 min. Garnish with scallion, if using.

PolynesianChicken

Verdict: This was an easy and delicious recipe. The pineapple brought sweetness, but it wasn’t too much. The chicken had a nice flavour in the coating.

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25-Minute Mexican Chicken

This is a Kraft recipe.

  • 1 lb chicken, cut into bite-sized pieces (we didn’t really cut ours into small pieces, but left them at the medium-sized halves that they were when we bought them)
  • 1 cup water
  • 1 cup salsa (we used a mild one)
  • 1 1/2 cup instant white rice, uncooked
  • 1/2 cup Cheez Whiz

1. Combine chicken, water and salsa in a large skillet. Bring to boil. Simmer and poach the chicken 10 min (we turned them a couple of times) until chicken is cooked through.

2. Stir in rice and bring water back to boil. Remove from heat and let stand 5 min.

3. Stir in Cheez Whiz until melted and well blended.

Verdict: This sounds like a weird recipe, but my aunt makes a similar one as part of Thanksgiving/Christmas meals (cooked rice, cream of mushroom soup, broccoli and Cheez Whiz mixed together and baked for a bit), so I was willing to try it. I was afraid the salsa and the Cheez Whiz wouldn’t really work together, but I found that they gave the dish a nice taste to it.

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Arroz con Pollo

I am pretty sure I found this recipe online somewhere but I can’t seem to find the original site where I first read it.

  • 3lbs of chicken thighs, breasts or drumsticks (we used three chicken breasts)
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 roasted red bell peppers, cut into strips (omitted because I don’t like peppers)
  • 4 garlic cloves, minced
  • 1/4 teaspoon saffron threads, cut (we used ground saffron)
  • 2 cups long-grained white rice
  • 3 cups chicken broth
  • 2 tablespoons oregano
  • 1 14.5 ounce can of diced tomatoes

1. Preheat oven to 350F.

2. Season chicken with salt and pepper to taste. In a large oven proof skillet heat the oil over medium-high heat. Add chicken. Turn once or twice while cooking, until brown on both sides. Transfer to a plate.

3. Add onion, peppers (if using) and garlic to pan. Reduce heat and cook until vegetables are softened, 4 to 5 min.

4. Stir the saffron into the vegetables. Add the rice and stir to coat them all. Stir in the broth and the oregano and bring to simmer. Return chicken to the skillet.

5. Cover pan and transfer to the oven. Bake 45 min.

6. Uncover and stir in tomatoes and their juices. Cover and bake another 15 min.

Verdict: I feel like I should have liked the recipe more than I did. I love chicken. I love rice. I love tomatoes. All together, I should have loved this dish, but I felt like it was missing something. It took me awhile thinking it over, but I came to the conclusion that I would have liked it to have either cheese, for a gooey texture, or a sauce.

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