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Rice

Chicken Rice Bowl

A quick and easy meal in a bowl.

Ingredients

  • 1 cup uncooked instant rice
  • 1 cup chicken broth
  • 1 green pepper, diced
  • 1/4 cup chopped onion
  • 2 tsp olive oil
  • 1 lb cooked chicken
  • 1 pkg frozen peas, carrots and beans
  • 1 tsp basil
  • 1 tsp sage
  • Salt and pepper to taste
  • 8 oz cheese (optional)

Directions

  • Cook rice according to package using broth instead of water
  • In a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender
  • Stir in chicken, vegetables and spices; cook covered for 4-5 minutes over medium heat
  • Stir in rice, salt, pepper and cheese (optional); serve immediately
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Easy Risotto

Risotto sounds fancy, but this recipe from an old Betty Crocker cookbook makes it easy.

Ingredients

  • 1/3 cup chopped onion
  • 1 Tbsp melted butter
  • 2/3 cups uncooked Arborio rice
  • 1 cup frozen peas
  • 2 cups water
  • 1 tsp instant chicken bullion granules
  • Dash black pepper
  • 1/4 cup grated Parmesan cheese

Directions

  • In medium saucepan, cook onion in butter until tender; add rice
  • Cook and stir 2 minutes more
  • Stir in water and chicken bullion with dash of pepper; bring to boil
  • Reduce heat; simmer covered for 20 minutes (do not lift lid)
  • Remove saucepan from heat; stir in peas
  • Let stand covered for 5 minutes (rice should be tender but slightly firm and mixture should be creamy). If needed, stir in hot water to reach appropriate consistency
  • Stir in Parmesan and serve immediately

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