Chicken and Rice
The ingredients are simple, but chicken-and-rice dishes take on a world of exotic flavors. From biryani to stir-fry to casserole, these easy chicken-and-rice dishes corner the market on fast and convenient.See Popular Chicken and Rice Recipes
This chicken main-dish recipe comes with its own side-dish accompaniment that's sure to get raves from your family.
Grab your saucepan, some canned chicken, frozen peas, chicken stock and a few pantry ingredients, and in just about 40 minutes you'll have a kicked-up chicken and rice dinner that's both savory and satisfying.
Although this Southern favorite is usually simmered, this version of the curried chicken is baked, making it easy on the cook.
Etouffee -- from the French word for smother, stew, or braise -- is a classic Cajun dish of shellfish (or sometimes chicken) served over rice. Grace Parisi uses chicken breast, whole wheat flour, and only three ounces of andouille sausage to make the recipe lighter.
Chicken Helper jump-starts a soul-food favorite. A pinch of this and that lend a cook's homemade touch.
Easy on the cook, convenient canned chicken and beans round out the flavors of the cumin-seasoned rice in this simple stovetop meal.
This easy skillet supper features chicken, broccoli and rice simmering in a creamy gravy made with Campbell's® Condensed Cream of Chicken Soup.
In this quick dish, F&W's Marcia Kiesel coats chicken pieces with sesame seeds before sauteing, then coats them in a spicy ginger-garlic sauce.
Slivered almonds and sweet red peppers set this chicken Alfredo dish apart from the rest. Top it off with breadcrumbs to give it the perfect finish.
A popular stuffed pepper main dish filled with precooked chicken, asparagus, tarragon, and rice cooked with whipping cream.
A bit of cocoa powder tames the heat in the mole sauce that coats each bite of this slow cooker chicken dinner.
Chicken drumsticks are served with a simple vegetable and rice mixture in this quick-fix dinner.
For her sublime version of everyday chicken and rice, Marcia Kiesel coats chicken legs in chili powder and cooks rice with sofrito--a Spanish mixture of chopped onion, garlic and bell pepper. She bakes everything together in a skillet so that the delectable chicken juices flavor the rice, then broils the dish at the last minute to turn the chicken skin enticingly brown.
This dinner recipe will fill your plate with chicken, rice, salad, and biscuits. Thanks to convenience products such as breaded precooked chicken, instant rice, refrigerated biscuits, and pre-washed salad greens, it goes together with minimal fuss.
There is mouthwatering magic in the sweet-tart, spicy-salty balance of Chinese sauces like this one. Here it is poured over tender marinated chicken, sprinkled with a generous helping of toasted sesame seeds and served with the crisp clean contrast of steamed broccoli. Its just like the dish you get from the local takeout, only so much more delicious and better for you.