Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: rice

Chicken & Rice

 

I have made and eaten a number of different versions of Chicken and Rice.  Some I’ve loved and some I’ve never made again. 

After trying so many different versions of this dish, I finally came up with a version of my own that I fell in love with and that my family enjoys as well.   It’s a perfect dish to throw together when you are pressed for time, and is versatile enough that you can add anything else to it you may like.  I’ve made it in both the oven as a casserole and in a slow cooker.  Both turn out a great result.

CHICKEN & RICE:

  • 3 lbs. Boneless, Skinless Chicken Breasts, cubed.
  • 2 Tbsp. Butter
  • 1 tsp. Olive Oil
  • 2 Cups Uncooked White Rice (not instant)
  • 2 – 14.5 oz. Cans Low Sodium Chicken Broth
  • 1 – 7 oz. Can Chopped Green Chilis
  • 3 Tbsp. Goya Sofrito (tomato based cooking sauce found in the ethnic food section)
  • 2 packets Goya Sazon (I use the one in the orange & yellow box)
  • 1 tsp. Ground Cumin
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Paprika
  • 1 Small Yellow Onion, chopped
  • 2 – 3 Cloves Garlic, minced
  • 1 Lime, juiced
  • 1/2 Cup Fresh Cilantro, chopped
  • Salt & Pepper, to taste

Cut up chicken and place in a large bowl.  Add all dry ingredients, including 1 packet of the Goya Sazon to the chicken and stir well.  Transfer to a Ziploc bag and refrigerate for a couple of hours, or overnight.

When ready to assemble, remove chicken from the refrigerator.  In a large sauté pan, add the butter and allow to melt.  Add the chicken to the pan and allow to brown for a few minutes, stirring often so chicken does not burn.  Once done, remove chicken to a clean and large mixing bowl. 

Add olive oil to the sauté pan along with the onion and garlic.  Saute just until translucent. 

Add the onion, garlic, tomatoes, chilis, chicken broth, lime juice, cilantro, rice and the second packet of Goya Sazon to the bowl.  Stir together well.

If you are planning to cook this in the oven, add the mixture to a 13″ x 9″ greased baking dish.  I just spray the baking dish with some butter flavored non-stick cooking spray. 

Cover with aluminum foil and bake in a 350 degree oven for 1 hour to 1 hour 10 minutes, or until rice is tender.

If you prefer to make this in the slow cooker, follow the above instructions and add this to your slow cooker, set on low.  Cook on low for 4 to 5 hours, or until the rice is tender.

Serve up and enjoy!

I shared this recipe in the Saturday Swap over at Kim’s blog, Quit Eating Out

  

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Mexican Rice

 

I love Mexican food and I love rice.  So of course, Mexican Rice is my favorite thing to have on the side of a great Mexican meal.  There are a million and one recipes for this, but this is the one I adapted that works best for me and my family.  It is simple and delicious!  Give it a try!

MEXICAN RICE:

  • 1 1/4 Cups Uncooked Par-Boiled Rice
  • 2 Cups Low Sodium Chicken Broth
  • 1 14.5 oz. Can Diced Tomatoes
  • 1 Small Yellow Onion, finely diced
  • 1 packet Goya Sazon
  • 1 Tablespoon Salted Butter
  • 1 tsp.  Ground Cumin
  • 1/2 tsp. Kosher Salt
  • 1/4 Cup Chopped Fresh Cilantro
  • Freshly Ground Black Pepper

Serves 6

Finely chop your onion.  Place the tablespoon of butter into a large skillet and turn the heat to medium.  Dump in the onion and sauté until translucent. 

Pour in the diced tomatoes, with the juice and stir to combine with the onions.  Add in the rice, cumin, salt, Goya Sazon, and some freshly ground black pepper and chicken broth.  Stir until combined and then cover.  Reduce the heat to low and let it simmer until the rice is tender and the liquid is absorbed.  This should take about 20 to 25 minutes, but depending on the rice, can take a bit longer. 

Just before serving, pour in the quarter cup of fresh cilantro and stir gently.  Garnish with some additional freshly chopped cilantro.  

So, so good!

 

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