Time 1h Yield 7 servings. Number Of Ingredients 16 Steps:
In a small nonstick skillet, brown flour over medium-high heat; set aside. In a Dutch oven, saute the onion, green pepper, celery and green onions in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf.
Time 1h20m Yield 6 servings Number Of Ingredients 14 Steps:
Preheat the oven to 400 degrees F. Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside. In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes. Prepare the rice according to the package instructions; keep warm. Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.
Time 12m Yield about 4 to 6 servings Number Of Ingredients 4 Steps:
I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I’m trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. With children it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew. Grate Parmesan on top and eat - with bibs.
Number Of Ingredients 9 Steps:
- In a medium skillet sauté the Onions in the Olive Oil until tender. Then add them to the slow cooker. 2. Next add the Tomato Juice, Chicken, Roasted Red Pepper, Canned Tomatoes, Montreal Chicken Spice and Pepper to the slow cooker and stir all ingredients together. 3. Set the slow cooker on low for 4-6 hours. Continue to stir the Soup as it cooks every hour or so. The newer slow cookers cook differently than the older models so look for the soup to be bubbly-not boiling and the Chicken to be cooked. 4. When the Soup is done, stir in the cooked Rice and continue to cook for another 15-20 minutes. Recipe By: Hot Dish Homemaker
Yield 4 Number Of Ingredients 10 Steps:
Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes. Season to taste with salt and pepper. Stir in the basil, and serve.
Time 8h15m Yield 4 quarts Number Of Ingredients 11 Steps:
In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.
Time 55m Yield 6 Number Of Ingredients 14 Steps:
In 5-quart Dutch oven, melt butter over medium-high heat; season chicken with salt and pepper. Cook chicken in melted butter 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm. Add onion and garlic to butter and drippings in Dutch oven; cook over medium-high heat 30 to 60 seconds, stirring frequently, until softened. Stir in chicken broth, tomatoes, chili powder and cumin; heat to boiling. Stir in rice, chiles, frozen corn and the browned chicken; return to boiling. Reduce heat; simmer uncovered 23 to 28 minutes, stirring occasionally, until rice is tender. Serve soup topped with remaining ingredients.
Time 2h Yield 8 Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper. Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet. Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil. Remove from the heat and lay chicken thighs in a single layer over the rice mixture. Bake, covered tightly, in the preheated oven for 45 minutes. When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through. Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for at least 15 minutes before serving.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Heat oil in a large, heavy soup pot or stew pan. Add onion and saute over medium heat until golden. Add chicken, sprinkle with salt and pepper and saute 7 minutes. Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer. Skim foam from surface. Cover and simmer 45 minutes, skimming fat occasionally. Add squash and cook for 10 minutes or until zucchini and chicken are tender. In a separate saucepan, bring 4 cups water to a boil and add salt. Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender. Drain well. Rinse with cold water if cooking it ahead, and drain well.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Open the tomatoes and strain the juice into a measuring cup. I usually get one cup of juice from two cans. In a 3-qt sauce pan partially melt the butter and add the rice. Mix the rice with the butter and saute 3-4 minutes on medium heat, stirring every 45 seconds or so. Add the reserved juice from the tomatoes and enough water to equal a total of 3 1/3 cups of liquid (the amount of water is from an Uncle Ben’s package, so please check the cooking directions on your rice and adjust accordingly). Using medium-high heat add the oil and onions to your favorite skillet, cooking until translucent. Add the garlic, tomatoes, and chicken. Sprinkle on the curry powder and add 1/4-1/2 cup of water to the skillet. Cover and cook on medium-low heat for approx 8-10 minutes, stirring frequently to coat the chicken with the liquid. Remove the lid from the chicken and allow sauce to reduce as it simmers. When rice has about 3-4 minutes of cook time left add it to the skillet and stir all ingredients together. I like to add a little more curry powder and red pepper flakes at this stage also. When the rice is at your desired texture the dish is ready to serve.
