Best Zesty Chicken Rice Recipes

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
• Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
• Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
• Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
• Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

ZESTY CHICKEN AND RICE

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Pour dressing over chicken. Bake, uncovered, at 400° for 20 minutes. Combine broth, vegetables, rice and Italian seasoning; pour over chicken., Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes more or until chicken juices run clear and rice is tender.

ZESTY ITALIAN CHICKEN AND RICE

Steps:

• Place rice, 1/2 can french fried onions, and italian seasonings in 9x13 pan.
• Pour bouillon over rice mixture.
• Arrange chicken on top.
• Pour salad dressing over chicken.
• Bake covered at 400 degrees for 30 minutes .
• Place vegetables around chicken, covering rice. Bake uncovered for 20-25 minutes.
• Top with remaining onions. Bake 1-3 minutes.

ZESTY CHICKEN SOUP WITH TOMATOES AND RICE

Steps:

• Heat oil in a large, heavy soup pot or stew pan.
• Add onion and saute over medium heat until golden.
• Add chicken, sprinkle with salt and pepper and saute 7 minutes.
• Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
• Skim foam from surface.
• Cover and simmer 45 minutes, skimming fat occasionally.
• Add squash and cook for 10 minutes or until zucchini and chicken are tender.
• In a separate saucepan, bring 4 cups water to a boil and add salt.
• Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
• Drain well.
• Rinse with cold water if cooking it ahead, and drain well.

ZESTY CHICKEN TACO RICE SALAD

Steps:

• Cook chicken in hot oil in large skillet until lightly browned.
• Stir in broth, tomato sauce, seasoning mix, and bring to a boil.
• Reduce heat, cover, and simmer 5 minutes.
• Stir in corn and pepper, and bring to a boil.
• Stir in rice.
• Cover and remove from heat.
• Let stand for 5 minutes. Fluff with fork.
• Serve with cheese and tortilla chips.

ZESTY CHICKEN & RICE

Steps:

• In a skillet, over medium-high heat, add oil and chicken.
• When chicken is browned, add lemon slices, onions, and red bell pepper. Then continue to cook for 2 to 3 minutes.
• Remove lemon slices and put them on a plate for later.
• Stir in UNCLE BEN'S® Flavor Infusions Roasted Chicken Rice and water.
• Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed.
• Stir in lemon slices and garnish with parsley. Enjoy!

TEQUILA LIME CHICKEN WITH ZESTY MEXI-CORN AND WHITE RICE

Steps:

• Tequila Lime Chicken: PreparationFlaten chicken breast to tenderize and place in large ziplock bag. Mince garlic and jalapeno, then add to bag. Finely chop cilantro, then add to bag. Measure half a teaspoon of sea salt, then add to bag. Measure half a cup of tequila (four shots), then pour over chicken and other ingredients. Lastly, measure 4 tablespoons of olive oil. Seal bag, removing as much of the air as possible. Mix the ingredients around in the bag very well, then place in refrigirator for at least 12 hours before grilling. On clean grill, lightly coat grill vegetable oil then heat to medium high. Place chicken on grill, and distribute remaining marinade evenly over breasts. Grill covered, about 2-3 minutes per side or until cooked all the way through. Zesty Mexi-Corn: PreparationHeat olive oil in large skillet over medium heat. Add corn and peppers. Season with salt, pepper, cumin, and cayenne pepper to taste. Cut lime in half and squeeze lime juice into pan. Stir and continue to cook until vegetables a slightly tender (al dente). Remove from heat, add to serving dish and toss with fresh cilantro. Rice: Bring water to boil, add rice and salt, cover and continue boiling for 15 minutes. Remove from heat and let stand covered for 5 minutes.

ZESTY CHICKEN AND RICE CASSEROLE WITH ROASTED RED PEPPERS

Steps:

• Cook rice in large saucepan as directed on package using chicken broth instead of water and salt.
• Add chicken, roasted peppers, olives and salad dressing; mix well. Cover; cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally. Pour mixture into ungreased 2 1/2-quart casserole. Sprinkle with Parmesan cheese.
• Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted. Sprinkle with parsley.

ZESTY CHICKEN AND RICE SKILLET

Steps:

• MIX ¼ cup of the dressing and the mustard in large nonstick skillet until blended; heat on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally. STIR in remaining ¼ cup dressing, bouillon and peppers; cover. Simmer 2 min. or until heated through. Stir in rice; cover. Simmer 5 min. or until rice and peppers are tender. REMOVE from heat; let stand 5 min. until liquid is absorbed. SUBSTITUTE: You can replace the peppers with 2 cups of any of your favorite vegetables, such as sliced carrots, sliced onions or broccoli.

COMFORT ESSENTIALS: ZESTY CHICKEN WITH RICE

Steps:

• 1. PREP/PREPARE
• 2. You will need an ovenproof skillet with a lid to make this recipe. If you do not have a lid, you can always use a sheet of aluminum foil. I am using small cast-iron skillets that are 5 inches (12.7cm), and they were perfect for the listed ingredients.
• 3. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 4. No baked garlic/ If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. For this recipe that would be 2 cloves, minced. No tamari or liquid aminos? Sub an equal amount of low sodium soy sauce, or half the amount of regular soy sauce. Remember that regular soy sauce has a lot of sodium, so cut back on the additional salt. No white pepper? Use black; hopefully freshly ground. No maple syrup? Honey works too. No ground ginger? You can use freshly minced ginger; but double the amount. Other spices to try might be allspice, cardamom, cinnamon, mace, or nutmeg. It will be a different flavor, but they are all considered complimentary spices. If you are using one of these alternate spices, add a few pinches at a time until you like what you taste. No long-grain white rice? Brown rice or another type should do just fine. No toasted sesame oil? Olive oil will do fine. Or you could try another flavored oil, such as avocado or tahini oil. As a matter of fact, if you have some sesame seeds you could toast them up in a dry pan, and chuck them in... Why not? No rice wine vinegar? Regular vinegar, or apple cider vinegar will work well. No chicken thighs? I am using boneless, skinless chicken thighs, but I really think you could use just about any part of the chicken. So, experiment with different cuts, and see what works for you. To be honest, any time you sub out one ingredient with another, you will change the flavor of the dish, so choose substitutes that have flavors you enjoy.
• 5. Gather your ingredients (mise en place).
• 6. THE CHICKEN
• 7. Season the chicken with a bit of salt and pepper.
• 8. Add the butter and oil to a pan over medium heat.
• 9. When the butter melts and stops foaming, give the pan a swirl and add the chicken.
• 10. Cook until browned on the first side, and easily releases from the pan, about 4 - 6 minutes, and then turn over and brown the other side for an additional 4 - 6 minutes.
• 11. Remove from the skillet, cover and reserve.
• 12. THE SAUCE
• 13. Add the sauce ingredients to the pan.
• 14. Slowly simmer until the sauce reduces and thickens, about 8 - 10 minutes, depending on the heat of your pan.
• 15. Take your time reducing the sauce with a low simmer. If you raise the heat to high you will scorch the sauce and you will have to start all over.
• 16. Remove the sauce from the pan and reserve in a small bowl.
• 17. Place a rack in the middle position, and preheat the oven to 350f (175c).
• 18. THE RICE
• 19. Add the butter to the skillet and keep the heat at medium.
• 20. When it stops foaming add the diced onion, and stir until they soften, about 2 - 3 minutes.
• 21. Add the rice, and stir until the rice turns translucent, about 3 - 4 minutes.
• 22. Add the chicken stock and season with a bit of salt and pepper.
• 23. Add the chicken and bring up to a simmer, about 2 - 3 minutes.
• 24. Cover the pan and place into the preheated oven, then allow to bake for 40 minutes.
• 25. Remove the cover, brush the chicken and rice with a bit of the sauce.
• 26. Raise heat to 425f (220c) and allow to bake for an additional 10 - 12 minutes, or until the chicken begins to crisp.
• 27. PLATE/PRESENT
• 28. I like to serve it rustic (still in the skillet) with some crusty bread and a small side salad.
• 29. Keep the faith, and keep cooking.

ZESTY CHICKEN AND RICE SKILLET RECIPE

Steps:

• Cook 1/4 cup dressing and mustard in large nonstick skillet on medium-high heat 2 min. or until heated through, stirring occasionally. Stir in chicken; cook 6 min. or until done, stirring occasionally.
• Dissolve bouillon cube in water; stir into skillet with remaining dressing and peppers; cover. Simmer 2 min. Stir in rice; simmer, covered, 5 min. or until rice and peppers are tender.
• Remove skillet from heat. Let stand 5 min. or until liquid is absorbed.

ZESTY CHICKEN AND RICE CASSEROLE WITH ROASTED RED PEPPERS

Steps:

• Cook rice in large saucepan as directed on package using chicken broth instead of water and salt.
• Add chicken, roasted peppers, olives and salad dressing; mix well. Cover; cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally. Pour mixture into ungreased 2 1/2-quart casserole. Sprinkle with Parmesan cheese.
• Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted. Sprinkle with parsley.