Recipe using chicken and brown rice?

Question

I fancy chicken and brown rice for tea, but want a nice recipe that will 'jazz' it up a bit to stop it being bland. I've got most stuff in the cupboard like stock cubes and a few spices. Please try and give recipes with ingredients i'm likely to have in the store cupboard. Thanks!

Oh, and can anyone tell me the best way to cook brown rice? It always seems hit and miss to me, even when i follow the packet instructions. Not long enough and its hard....a minute too long and it goes all lumpy and sloppy!!

Answer 1

some paprika a some sliced peppers, tomatos, n a tiny bit of crushed garlic  

Answer 2

Chicken and brown rice pilaf -

Ingredients

    * 4 boneless skinless chicken breast halves (1 1/4 lb.)

    * 1 tbsp. oil

    * 1/2 cup water

    * 1 can (10 1/2 oz.) chicken broth

    * 1 cup sliced mushrooms

    * 1 small onion, chopped

    * 1 cup peas

    * 2 cups instant brown rice, uncooked

Directions

   1. In a large skillet, cook chicken in hot oil until evenly browned

   2. Remove chicken; keep warm

   3. Add broth and water to skillet; stir

   4. Bring to a boil

   5. Stir in mushrooms, onion, peas and rice

   6. Top with chicken; cover

   7. Cook on low heat for 5 minutes or until chicken is cooked through and rice is tender

   8. Let stand for 5 minutes; stir

Answer 3

CHICKEN AND BROWN RICE  

2 lb. cut-up chicken breast, boned, skinned

1/2 c. peanut oil

2 med. onions, chopped

2 cloves garlic, minced

2 inch piece of ginger root

1 qt. chicken stock

2 c. water

1/2 tsp. salt

1/4 tsp. pepper

2 c. brown rice

1 can bamboo shoots

Green onion tip, chopped

Soy sauce

Heat oil in large skillet or casserole dish. Add onions, garlic, and ginger that has been peeled and chopped finely and saute for 10 minutes on medium-low. Add chicken, chicken stock, water, salt, and pepper. Bring to a boil, cover. Simmer for 30 minutes.

Stir in rice, cover, cook 30-40 minutes, stirring occasionally. Saute bamboo shoots in peanut oil or butter until browned. Top casserole with bamboo shoots, green onion and pass soy sauce.

Answer 4

chicken and brown rice

Cook Time: 10 minutes

Ingredients:

3/4 cup cooked brown rice

1 tsp. lemon juice

2 oz. cooked breast chicken

1 tsp. low sodium soy sauce

1 Tbsp. parmesan cheese

1/4 tsp. parsley 1 clove garlic, chopped

2 Tbsp. raw chopped vegetables (onion, green pepper, spinach, broccoli)

2 Tsp. milled flax seeds

Preparation:

Steam vegetables in small amount of water until crisp tender. Add rice, chicken, soy sauce, spices, lemon juice and cook over low heat to warm. Sprinkle on cheese and flax seeds to serve.

This method works for both short grain and long grain brown rice.  I prefer long grain.  I’ve eaten hundreds of batches of brown rice using this method over the past 10 years.

Here are the instructions:

Put brown rice and water together in a pot with a lid.  Use the ratio of 1.5 cups water to 1 cup rice.  I normally make 3c rice with 4.5c water for a single batch.

Set the heat to maximum, and bring the rice/water to a boil uncovered.  Then put the lid on the pot, and reduce the heat to low/simmer.  If your lid has a steam valve, keep it closed.  Let the rice simmer for 20 minutes.

Turn off the heat, and let the rice sit in the covered pot for another 10 minutes.  It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less.  I prefer my rice to be slightly chewy, not mushy, so I usually remove the lid after 10 minutes.

Eat and enjoy.  Be careful when you remove the lid, since a lot of steam may escape when you do.

This works for white rice too.

Answer 5

Sesame Teriyaki Chicken Vegetables recipe:

1 lb cooked diced chicken

1 medium onion diced

1 package oriental vegetable mix

1/4 cup soy sauce

1/4 cup brown sugar

2 tsp ground ginger

1/4 tsp black pepper

1/4 tsp garlic powder

1/2 cup Pineapple juice

3 tsp cornstarch

1/4 cup cold water

2 tbl toasted sesame seeds

Add all ingredients (except water, cornstarch and sesame seeds) to skillet and cook on medium heat until vegetables are done

Whisk cornstarch and cold water. Add whitewash and sesame seeds to skillet and stir until thickened. (add more or less whitewash depending on the consistency of the sauce you prefer, I prefer it a little thicker) Serve over brown rice.

Brown rice

1 cup brown rice

2 1/2 cups water

Bring water to a boil, add rice, tightly cover and simmer on low for 40 minutes or until water is soaked up by the rice. (Yes it is that simple.. my elevation is around 600 ft above sea level, higher elevations take longer cooking times)

Answer 6

put your rice in the bottom of a rectangular glass dish and place your chicken on top of it....pour over this 1 can of cream of chicken or cream of mushroom soup along with your required water (yes mix the soup and water) dot the chicken with butter or margarine salt and pepper to taste and bake at 350 until the water is absorbed (about 45 minutes to 1 hour)