try this
Chicken & Rice Casserole
Ingredients:
2 cups cooked rice
2 cups (8 ounces) shredded Monterey Jack cheese
1 1/2 cups cooked, chopped chicken breast meat
1 can (12 fluid ounces) NESTLé? CARNATION? Evaporated Milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 tablespoons butter or margarine, melted
1 tablespoon diced jalape?os (optional)
Directions:
PREHEAT oven to 350° F. Lightly grease 2-quart casserole dish.
COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalape?os in prepared dish; stir well.
BAKE for 45 to 50 minutes or until knife inserted in center comes out clean.
FOR FREEZE AHEAD:
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.
PREHEAT oven to 350° F.
BAKE for 60 to 70 minutes or until knife inserted in center comes out clean.
Chicken Fried Rice
Chicken fried rice is a healthy, one dish meal. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice.
Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.
INGREDIENTS:
4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed
PREPARATION:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).
Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil.
When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.
Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).
yes.. YOur traditional arroz (rice) con (with) pollo (chicken)
I hope you live somewhere in the United states. Because I don't know if you will be able to find the following ingrediants in the UK or Middle eastern or australia..
HEre it is:
Ingrediants:
1 whole chicken
2 teaspoons olive oil
2 large cloves garlic, minced
1 tablespoon oregano
1 teaspoon vinegar or freshly squeezed lime juice
2 teaspoons salt
1/2teaspoon freshly ground black pepper
1 clove garlic, smashed flat
1 small onion, coarsely chopped
1 stalk celery, cut up
4 or 5 sprigs cilantro (fresh coriander)
The "recaito":
1 small onion
2 Italian green peppers or 1 green bell pepper,
cored and seeded
6 aji dulce chiles, if available, cored and seeded
several sprigs cilantro (fresh coriander), to taste
Coarsely chop the recaito ingredients, then process them together in a food processor until very finely minced but not watery.
1/4 cup ham or salt pork, diced (optional)
1 8-ounce can tomato sauce
1 1/2 cups beer (optional)
2 cups medium-grain white rice
l8pimiento-stuffed olives, cut in half
1 tablespoon capers, cut in half if large
1 roasted red pepper or 1 small jar roasted red pepper (pimiento), cut into strips
1 cup fresh or frozen peas
Process:
Cut the chicken, or have it cut, into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips,a back piece, and 4 breast pieces. Reserve the neck, back, and wing.
Mix all the ingredients
Heat the oil over medium heat in a large, wide, heavy-bottomed saucepan, Dutch oven,or skillet. Add diced ham or salt pork, if using, and cook 3 to5 minutes. Remove any solid fat pieces but leave the meat in the pot. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and cook another 10 minutes to brown all pieces on both sides.
Remove and set aside. Add the recaito and cook 5 minutes. Add tomato sauce, then 3 cups hot stock (or 1 1/2 cups stock and 1 1/2 cups beer) and the rice. Bring to a boil.Return chicken to pan. Stir in the olives and capers, and some salt, if needed.. Reduce heat and boil gently, uncovered, until all the surface water dissapears (Puerto Rican cooks say to cook uncovered until the rice is dry). With a wooden stirring spoon, turn up the rice from the bottom of the pot.
Reduce heat to very low, cover the pot, and cook for 1 hour, uncovering briefly every 15 minutes to turn up the rice from the bottom of the pan.
Turn the rice and chicken onto a serving platter and garnish with the pimiento strips and the peas, if using. For a heartier and more interesting meal,skip the peas and accompany the arroz con pollo with kidney beans. Serve the beans in a separate serving bowl to be dished out on top or side, according to individual preference. Scrape up the pegao (the bottom crust, with a spatula (it will come off in pieces) and pass in a separate serving dish or scatter the pieces around the edges of the platter. It should be crisp and colored anywhere from gold to brown, but not burned.
yeah a chicken curry from tescos
chicken rice is a good thing~ :]
Plus a butter and soysauce
I just made this last night, awesome! Its from Campbelle's soup. Cheesy chicken and rice
4 chicken breasts
1 Can cream of chicken soup
black pepper
garlic powder
10 oz frozen veggies (I used pea and carrot medley)
1 1/3 cup of water (or chicken broth for more flavor, im doing that next time!)
1 cup uncooked rice
Mix all ingredients at the bottom of a casserole dish. Place chicken on top, cover and cook for about 50 min or until rice is cooked and chicken cooked. (360 degrees)
Place shredded cheddar cheese on top, let stand about 5 min before serving. Sooo good. I'm eating leftovers for lunch here at work.