No-Peek Chicken Casserole

Ingredients

• 2 cups long grain white rice
• 2 cups water or broth
• 1(10.5−ounce) can condensed cream of mushroom soup
• 1(10.5−ounce) can condensed cream of chicken soup
• 1 cup chopped onion
• 1 cup chopped green bell pepper and/or red bell pepper
• 1(1−oz.) pkg. dried onion soup mix
• 8 skinless boneless chicken thighs (about 2 lbs.)
• 1/2 tsp. seasoned salt
• 1/4 cup sliced green onion
• Fresh parsley

Directions

• Preheat oven to 350°F. In a 3−qt. rectangular baking dish stir together rice, water, both cans of soup, onion, and bell peppers. Sprinkle half the onion soup mix over rice mixture. Stir to incorporate.
• Season chicken with seasoned salt and remaining onion soup mix. Place chicken over rice mixture. Tightly cover dish with foil.
• Bake until rice is tender and chicken is fully cooked (175°F), about1 hour15 minutes, keeping tightly covered. If rice is not done, cover and bake an additional 15 minutes. Let stand 5 minutes, covered. Top with green onion and fresh parsley and serve.

Brown Rice

Ingredients

• 1 cup uncooked long-grain white rice (such as Jasmine or Basmati)
• ¾ cup water
• 1 (10.5-oz) can beef consommé
• ½ cup (1 stick) unsalted butter, sliced thinly
• 2 sprigs fresh thyme or oregano

Directions

1. Preheat the oven to 400°F.
2. Combine the base ingredients: In an 11x7-inch baking dish, stir together the rice, water, and beef consommé.
3. Add butter and herbs: Evenly scatter the butter slices over the top. Tuck the herb sprigs into the liquid for a fragrant touch.
4. Bake: Cover the dish tightly with foil. Bake for 50–55 minutes, or until the liquid is fully absorbed and the rice is tender.
5. Fluff and serve: Discard the herb sprigs, fluff the rice with a fork, and enjoy warm.

Notes

• What type of rice works best?
• Long-grain white rice like Jasmine or Basmati is ideal. It cooks up fluffy, with separate grains.
• Can I substitute brown rice?
• Yes, but expect a longer cooking time and slightly different texture. You may also need to add more liquid.
• Is the full stick of butter necessary?
• While the full amount delivers rich flavor and texture, you can adjust the butter to suit your taste or dietary needs.
• Can I cook this on the stovetop or in a rice cooker?
• Absolutely. Use the same ingredients and proportions, and follow your appliance's directions for cooking rice.

Cheesy Southwest Chicken and Rice Casserole

Ingredients

• 1 cup uncooked long-grain white rice or wild rice
• 1/2 can (15 oz) black beans, drained, rinsed
• 1/2 can (15 oz) red kidney beans, drained, rinsed
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup chicken or veggie broth (from 32-oz carton)
• 1 package boneless skinless chicken thighs OR boneless skinless chicken breasts
• 1 can (19 oz) red enchilada sauce
• 1 cup shredded Cheddar cheese (4 oz)

Directions

1. Heat oven to 375°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. Layer rice, black beans, chili powder, garlic powder, broth and chicken breasts in baking dish. Pour enchilada sauce over all. Cover with foil.
4. Bake 50 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
5. Stir rice and beans around the pieces of chicken.
6. Sprinkle cheese over chicken. Replace foil cover; let stand about 5 minutes or until cheese is melted.

Notes
- Serve with romaine + red onion + corn + lemon juice and sour cream
- Try using 1 can (19 oz) green chile enchilada sauce for a flavor twist.
- Jazz it up with a squeeze of lime, a sprinkle of fresh cilantro, diced avocado and taco sauce.

Source
https://www.pillsbury.com/recipes/cheesy-southwest-chicken-and-rice-casserole/648fbf0d-61d6-4403-8abc-26591602c57d

Parmesan-Lemon Chicken Bake

Ingredients

• 1 package (14 oz) chicken tenders (not breaded), cut into bite-size pieces
• 1 cup uncooked regular long-grain white rice
• 2 1/2 - 3 cups low sodium chicken broth (from 32-oz carton)
• 1 1/2 cups shredded Parmesan cheese
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Directions

1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
2. In baking dish, mix all ingredients well.
3. Bake 45 to 50 minutes or until rice is tender and most of the liquid is absorbed.
4. Let stand 10 minutes before serving.

Notes
- Garnish with additional grated lemon peel, chopped fresh chives or chopped fresh Italian (flat-leaf) parsley, if desired.

Source
https://www.pillsbury.com/recipes/parmesan-lemon-chicken-bake/f27858b6-5211-4c94-acff-18d0c70c7b72

Alton Brown: Rice

Ingredients

• 2 cups rice (long grain)
• 3 cups water
• 2 tablespoons butter
• heavy pinch salt

Directions

1. Bring water to a boil in an electric kettle
2. In a 2-3 qt sauce pan over med-high heat sauté/toast rice with butter and salt. Evenly coat all grains of rice with butter until it smells like popcorn
3. Turn heat to low/simmer
4. Add all of the water to the pot, place lid on immediately
5. Let cook for 20 min
6. Fluff with a fork
7. With the heat off and the lid off, allow to settle for 5-10 minutes

Notes
- DO NOT STIR WITH A SPOON
- Reheat with the water and wet paper towel in the microwave trick

Source
https://www.youtube.com/watch?v=9Qe-7tuMOIY&t=385s

Basic Chinese Congee

Ingredients

• 1 cup raw long-grain white rice, rinsed 
• 2 tbsp butter
• 1 large pinch kosher salt
• 7 cups chicken or vegetable stock (or just water)
• One-inch knob of ginger, peeled and sliced thin
• Sliced green onion, for garnish
• Sesame seed oil or soy sauce (optional)

Directions

1. In large pot add dry rice, butter and salt
2. Sauté rice in the butter until butter is totally melted and the rice is evenly coated
3. Add broth/stock and ginger
4. Optional - Add skinless chicken thighs and submerge
5. Bring the mixture to a boil, then reduce the heat to a low simmer
6. Stir occasionally so that the rice doesn't clump or stick at the bottom
7. Simmer the congee for about 1 hour or until the congee is thickened and creamy
8. Serve the congee hot.   

Notes

- As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.

- Add sliced green onion and optional sesame oil or soy sauce to taste.

Parmesan-Lemon Chicken Rice Bake

Ingredients

• 14 oz chicken (not breaded), cut into bite-size pieces
• 1 cup uncooked regular long-grain white rice
• 2 1/2 cups chicken broth (from 32-oz carton)
• 1 1/2 cups shredded Parmesan cheese
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Directions

1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
2. In baking dish, mix all ingredients well.
3. Bake 50 minutes - 1 hour or until rice is tender and most of the liquid is absorbed.
4. Let stand 10 minutes before serving.

Notes
Garnish with additional grated lemon peel, chopped fresh chives or chopped fresh Italian (flat-leaf) parsley, if desired.

Source
https://www.pillsbury.com/recipes/parmesan-lemon-chicken-bake/f27858b6-5211-4c94-acff-18d0c70c7b72

Chicken Fried Rice

Ingredients

• chicken, about 2-3 chicken breasts, cooked and shredded
• 3 cups cooked rice
• 2 Tbs sesame oil
• 1 cube crushed garlic
• 1 small white onion, chopped
• 1 bag frozen stir fry veggies, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

Directions

1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker in teriyaki sauce or water.
2. Preheat a large skillet or wok to medium heat.
3. Pour sesame oil in the bottom.
4. Add white onion and veggies and fry until tender.
5. Slide the mixture to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
6. Add the rice and chicken to the veggie and egg mixture.
7. Pour the soy sauce on top.
8. Stir and fry the rice and veggie mixture until heated through and combined.
9. Add chopped green onions if desired.

Notes

Source
https://therecipecritic.com/chicken-fried-rice

Chicken and Rice Bake

Ingredients

• 1(4 or 6-oz.) pkg. long-grain and wild rice
• 3 to 3 1/2-lb. boneless, skinless chicken breasts
• 1 cup sliced celery
• 1 (4 1/2-oz.) jar whole mushrooms, drained
• 1 1/2 to 2 cups water
• 1 (10 3/4-oz.) can condensed cream of chicken or cream of celery soup
• Paprika

Steps

1. Heat oven to 350°F.
2. Grease baking dish (8x8 for 2 or 3 chicken breasts, 13x9-inch (3-quart) for 4)
3. Pour uncooked rice over bottom of greased dish. Sprinkle evenly with seasoning mix packet.
4. Season chicken with salt and pepper. Arrange chicken pieces over rice.
5. Spoon celery and mushrooms around chicken.
6. In medium saucepan, combine water and soup; mix well. Bring to a boil. Pour evenly over chicken and vegetables.
7. Sprinkle chicken with paprika. Cover with foil.
8. Bake at 350°F. for 1 hour. Uncover; bake an additional 20 to 30 minutes or until chicken is fork-tender and juices run clear. Let stand 5 minutes before serving.

Source
https://www.pillsbury.com/recipes/chicken-and-rice-bake/b0dd0ea0-8ec2-4e5d-b51c-38a97a1c2287

3-Ingredient Orange Chicken

Ingredients

Orange Chicken Sauce Ingredients

• 1 Cup BBQ Sauce (Sweet Baby Ray’s)
• 1 Cup Sweet Orange Marmalade (Smucker’s)
• 2 TBSP Soy Sauce

Crispy Chicken Ingredients

• 2-4 Chicken Breasts
• 1/2 Cup Flour/1/2 Cup Cornstarch (You can use both or either/or)
• 2 Eggs
• Oil (We used coconut oil)

Directions

1. Cut up chicken breasts into cubes. 
2. In one bowl beat 2 eggs, while the other bowl mix the dry ingredients.
3. Dip pieces of chicken in the egg and then cover in flour/cornstarch. Set on an extra plate.
4. Add a thin layer of oil to a frying pan and turn stove on medium/high heat. Once it sizzles, add the chicken to the pan. Let it cook for 3-5 minutes each side until it’s brown and cooked on the inside.
5. Set the oily pieces on a paper towel and let drain.
6. on low-med heat, add the BBQ sauce, marmalade, and soy sauce to the pan. Simmer for 20 minutes, stirring a few times.
7. Add the chicken to the sauce and toss!
8. Eat it on top of white rice and enjoy.

Notes
- veggies would be good with it such as green peppers or broccoli.

Source
http://www.craftymorning.com/3-ingredient-orange-chicken-sauce-recipe

Chickpea Curry with Rice

Ingredients

• 2 cups basmati rice
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• Kosher salt and freshly ground black pepper
• 2 teaspoons curry powder
• 2 cloves garlic, chopped
• 1 cup vegetable stock
• Two 15-ounce cans chickpeas, drained and rinsed
• One 13.5-ounce can coconut milk
• 1 to 2 tablespoons honey
• Naan bread, for serving
• Chopped fresh cilantro or parsley, for garnish.

Directions

1. Cook the basmati rice according to the package instructions.
2. Heat the oil in a medium skillet over medium-low heat. 
3. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. 
4. Stir in the curry powder and garlic and cook for 30 seconds. 
5. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. 
6. Add the chickpeas, coconut milk, honey and a squirt of sriracha. 
7. Bring to a boil, reduce the heat and simmer for 10 minutes. 
8. Taste and adjust the seasoning.

Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

Notes Total Time: 35 min
Prep: 5 min
Cook: 30 min
Yield: 4 to 6 servings
Level: Easy

Source http://www.foodnetwork.com/recipes/ree-drummond/chickpea-curry-with-rice.html

Hoppin’ John

Ingredients

• 1 whole medium yellow onion, small diced
• 2 green bell peppers, small diced
• 4 stalks celery, peeled and small diced
• 1 carton mushrooms, diced
• 2 cloves garlic, minced
• 2 cans black-eyed peas, lightly rinsed (leave some of the bean juice)
• 1 package thick-cut bacon, cut into bits OR a bunch of leftover Honey Baked Ham, diced
• 2 - 3 cups low-sodium (or No-sodium) chicken broth
• salt and pepper, to taste
• 1 cup white or brown rice, for serving
• 1/4 cup freshly grated smoked Gouda for garnish (not just garnish, this is essential)

Directions

1. In pot over medium heat add bacon and cook it slowly, stirring the bacon without browning. 
2. Increase the heat to medium-high and add the celery, onion, and bell pepper.
3. Sauté until they begin to soften, about 4-5 minutes. 
4. Add garlic, stir well, and cook for another 1-2 minutes.
5. Add the black-eyed peas.
6. Cover with chicken stock.
7. Bring the mixture to a boil and reduce to a simmer. Cook for approximately 30 minutes until the beans are three quarters tender; and not mushy.
8. While the black-eyed peas are cooking, cook the rice separately according to package instructions.
9. After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth.
10. Serve over rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving.

Recipe Sources
http://thepioneerwoman.com/cooking/2011/12/hoppin-john
http://www.simplyrecipes.com/recipes/hoppin_john
http://seattletimes.com/html/foodwine/2008575199_zfoo31prosperousfoods.html?cmpid=2628