I need some good recipes with rice that has chicken or beef in it..?!
Answers: I hope you can help me with some ideas. Thanks!
Cheesy Chicken & Rice Casserole
Prep Time: 5 minutes
Bake Time: 45 minutes
Ingredients:
1 can (10 3/4 oz.) Campbell's? Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
1/2 tsp. onion powder
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese
Directions:
1. Stir the soup, water, rice, vegetables and onion powder in a 12 x 8” shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375°F. for 45 min. or until done. Top with cheese.
TIP: Italian: In place of onion powder, use 1 tsp. Italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.
Mexican: In place of onion powder, use 1 tsp. chili powder. Substitute Mexican cheese blend for Cheddar.
Get your Veggies: Stir 2 cups of fresh, canned, or frozen vegetables into soup mixture before adding chicken.
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Chicken Quesadillas & Fiesta Rice
Prep/Cook Time: 20 minutes
Ingredients:
1 lb. boneless chicken breasts, cubed
1 can Campbell's? Condensed Cheddar Cheese Soup
1/2 cup Chunky Salsa OR Picante Sauce
10 flour tortillas (8'')
Fiesta Rice
Directions:
PREHEAT oven to 425°F.
COOK chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.
SPREAD about 1/3 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
BAKE 5 min. or until hot. Serve with Fiesta Rice.
TIP: Fiesta Rice: Heat 1 can Campbell's? Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace? Chunky Salsa in saucepan to a boil. Stir in 2 cups uncooked instant white rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.
Serve with salsa. For dessert serve orange wedges.
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Crock pot Spanish Rice & Beef
1 pound lean ground beef
2 (15 oz) cans diced tomatoes w/ green chilies
1 cup raw rice (NOT fast cooking)
? c chopped green bell pepper
1 envelope of taco seasoning
Brown beef with chopped onion; drain.
Combine all ingredients in slow cooker. Stir well. Cover and cook on low for 5 to 7 hours.
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Chicken and Spinach Risotto
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
4 cups baby spinach leaves, washed, dried
1-1/2 cups instant white rice, uncooked
1 cup grape or cherry tomatoes
1 can (10-1/2 oz.) condensed chicken broth
1/2 cup water
1/4 cup KRAFT 100% Grated Parmesan Cheese
HEAT oil in large deep nonstick skillet on medium heat. Add chicken; cook 10 min. or until chicken is cooked through, stirring frequently.
ADD spinach, rice, tomatoes, broth and water; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally.
STIR in the Parmesan cheese.
Substitute
Substitute 1/2 cup dry white wine for 1/2 cup of the broth. Cover and refrigerate remaining broth for another use.
Substitute
Prepare as directed, using Parmesan Style Grated Topping.
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Beef Bruschetta Skillet
1 lb. beef sirloin steak, cut into thin strips
2 tsp. oil
2 large tomatoes, chopped
1 can (10 oz.) beef broth
4 cloves garlic, minced
1 tsp. dried basil leaves
1-1/2 cups instant white rice, uncooked
1/2 cup KRAFT Shredded Mozzarella Cheese
COOK meat in hot oil in large nonstick skillet on medium-high heat 2 min. or until meat is evenly browned, stirring frequently. Remove meat from skillet; set aside.
ADD tomatoes, broth, garlic and basil to skillet. Bring to boil. Stir in rice; return to boil.
REDUCE heat to medium-low; stir in meat. Top with cheese; cover. Simmer 8 to 10 min. or until heated through.
Substitute
Substitute 1 undrained 14-1/2-oz. can diced tomatoes for the chopped fresh tomatoes.
Substitute
Substitute 2 oz. cubed VELVEETA Pasteurized Prepared Cheese Product for the shredded mozzarella cheese.
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Go to allrecipes.com. That site has hundreds of recipes for every type of dish.
cook the rice in a chicken stock. add a ton of flavor. when done add chicken, sliced cooked celery and carrots, and a little scrambled egg. good stuff. if you do not like celery, add peas. season it with garlic powder, black and red pepper, and sea salt if you want. {add seasonings while cooking}
FAST and EASY Beef & RICE
INGREDIENTS
1 pound ground beef
1 (6.8 ounce) package beef flavored rice mix
2 tablespoons butter or margarine
2 1/2 cups water
DIRECTIONS
In a skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, brown the rice in butter. Add water and contents of rice seasoning packet; mix well. Stir in beef. Cover and simmer for 15 minutes or until rice is tender.
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Singapore Chicken Rice
Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famous in Singapore and is incredibly easy to make; and brings a flavor of the Straits of Malacca to your dinner table with minimum fuss. Impress your family and friends! Chile sauce is usually served as a condiment.
INGREDIENTS
1 (4 pound) whole chicken
3 cloves garlic
2 (1 inch) pieces fresh ginger root, peeled
2 green onions
1/2 teaspoon salt
2 tablespoons sesame oil
3 tablespoons vegetable oil
1 tablespoon sesame oil
2 shallots, finely chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and chopped
1/2 cup chopped cilantro
4 cups chicken stock
1/2 teaspoon salt
3 cups long grain rice, rinsed and drained
cilantro sprigs
sliced green onion
1 cucumber, thinly sliced
2 fresh tomatoes, chopped
DIRECTIONS
Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.
Check out this website it is one of my favorites with lots of ideas.
You can type in up to three food items and it will tell you all the recipes that include those items. The website is from Kraft so most of the products are Kraft but they are easily changed to another company and/or you will have the items already. It also details how long it takes to make, feedback and also there is a section for healthy food too.
*** CHICKEN ON THE RANCH
Number of servings: 2 to 4
INGREDIENTS
1 tbs butter
2 to 4 chicken breast halves or thighs( thawed)
1/3 cup onions
1/3 cup of Ranch dressing or 2 level tsps, dry Ranch salad dressing
2 cups rice
4 cups hot water
INSTRUCTIONS
In a large frying pan, sauté onions until just tender . Add rice and heat until rice starts to lighten. Add hot water, Ranch dressing and stir until blended. Bring to a simmer and place chicken on top. Cover and let simmer for 20 to 25 minutes. Turn off the heat, lift lid and place a paper towel over the top, then replace the lid. Let stand for 5 minutes more.
Check out this free cooking E-book, it might have what you're looking for.