Menu Enter a recipe name, ingredient, keyword...

The best rice recipes - 120 recipes

Google Ads

More Rice recipes

By

Flour and then brown the chicken in a little oil

  • 2-1/2-pound chicken (or packages frozen breasts or thighs,thawed)
  • 3/4 cup uncooked rice
  • 1 Tablespoon grated onion (or half a garlic clove, minced)
  • 2 chicken-bouillon cubes dissolved in 1-3/4 cups water (or 2 teaspoon instant chicken bouillon)
  • salt, pepper
  • 3-ounce can mushrooms juice and all
  • 1/2 stick butter
5/5 (1 Votes)

By

Spread mixture in greased 9x13 pan

  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • ¾ cup milk
  • 1 ½ cup rice (1 cup brown rice)
  • 2 -3 lbs of chicken cut up
  • 1 pkg. Lipton onion soup mix
5/5 (1 Votes)

By

Prep time: 35 minutes Makes 4 servings Mix the fist five ingredients together and coat the chicken with the mixtur...

  • 1 1/2 tablespoons paprika
  • 2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 3/4 teaspoons garlic powder
  • 1 teaspoon oregano
  • 1 chicken, cut up, or 4 chicken breast
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 cup green or red bell pepper, diced
  • 2 cups Uncle Ben's Converted brand original rice
  • 3 1/2 cups water
4.4/5 (11 Votes)

By

Heat oil into a soup pot or dutch oven over medium heat

  • 3 Tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 large carrots, finely chopped
  • 2 Tablespoons fresh minced garlic
  • 2 Cups cooked chicken, cut into chunks
  • 2 Cups steamed white rice
  • 4 Tablespoons butter
  • 1/4 Cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1 3/4 Cups chicken broth
  • 1 Cup shredded cheddar cheese
  • 1 Cup bacon, cooked and crumbled, plus 1/2 Cup to garnish bowls
4.2/5 (22 Votes)

By

Start chicken and water on high until boiling

  • 2 Chicken Breasts
  • 10 Cups Water
  • 2 Cups Rice
  • 2 Tbsp Butter
  • 1 Tbsp Salt
  • 1/4 tsp Pepper
  • Juice of one lemon
  • 1/2 Cup Chicken Base
  • 1/2 tsp Dill
4.4/5 (14 Votes)

By

Rinse rice under running water

  • Prepare Ahead: 1/2 cup wild rice; 1 1/2 cups water; salt; 2 cups diced poached chicken (1 cup = 1 breast); 1/2 cup thinly sliced green onion; 1/2 cup diced celery; 1/2 cup toasted blanched almonds, chopped.
4.4/5 (8 Votes)

By

This chicken casserole is easy to prepare ahead of time and pop in the oven about an hour and half before dinner ti...

  • 3 boneless and skinless chicken breasts, cooked and cut into cubes
  • 2 cups water
  • 2 cups instant white rice
  • 1 (10.75-ounce) can cream of chicken soup
  • 1 (10.75-ounce) can cream of celery soup
  • 1 (10.75-ounce) can cream of mushroom soup
  • Salt and ground black pepper to taste
  • 1/2 cup butter, sliced into pats
3.7/5 (94 Votes)

By

1. Pre-heat the oven to 350

  • 3 cups cooked brown rice
4.4/5 (5 Votes)

By

Place water, salt and onion in a large pot

  • 6 cups water
  • 1 tablespoon salt
  • 1 onion, chopped
  • 1 (3 pound) whole chicken
  • 3 1/2 cups chicken broth
  • 1 cup long-grain white rice
  • 1/2 pound smoked sausage of your choice, sliced
  • 2 tablespoons Italian-style seasonings
  • 2 cubes chicken bouillon
4.3/5 (14 Votes)

By

1. Heat oil in 12” skillet over medium-high heat

  • 1 tbsp. GOYA® Extra Virgin Olive Oil
  • 2 Boneless, Skinless Chicken Breast halves (about 1 lb.), cut into 3/4”
  • pieces
  • GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
  • 1 box (8 oz.) GOYA® Yellow Rice
  • 1 bag (1 lb.) frozen mixed vegetables, thawed
  • 1/2 cup shredded cheddar cheese
4.2/5 (16 Votes)

By

In a medium-sized pot, add the water, broth, chicken, ginger and garlic; cook until the chicken is very tender

  • 1 boneless-skinless Chicken thigh
  • 2 C. Chicken Broth (I tried Swanson’s Cooking Stock, I really liked it)
  • 2 C. Water
  • 1 Garlic clove, peeled and smashed
  • 1/2 inch piece of fresh Ginger Root, cut into matchsticks (I used more like an inch)
  • A pinch of Sea Salt (taste before adding, you may not need it)
  • 1/3 of a package of SaiFun or Bean Threads (Long Rice)
  • 3 Green Onions, cut into 1 inch pieces
4.2/5 (13 Votes)

By

Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight

  • 4 boneless, skinless chicken breasts
  • 1 bottle Lawry's Baja Chipotle marinade or Lawry's Mesquite Marinade
  • 3 Tbsp vegetable oil
  • 1 cup uncooked long grain rice (not instant)
  • 1 Tbsp dried minced onion flakes
  • 1 tsp garlic salt
  • 1 tsp Pampered Chef Southwestern Seasoning or Taco Seasoning
  • 2 cups chicken broth
  • 1/2 cup tomato sauce
  • 1 container Mexican Queso (I used Gordos Cheese Dip)
  • chopped tomato
3.8/5 (29 Votes)

Any burning questions? Our chefs answer!

Pollo Loco - Mexican Chicken and Rice CHICKEN RICE ROGER