Best 5 Zesty Chicken And Rice Recipes

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
• Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
• Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
• Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
• Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

ZESTY ITALIAN CHICKEN AND RICE

Steps:

• Place rice, 1/2 can french fried onions, and italian seasonings in 9x13 pan.
• Pour bouillon over rice mixture.
• Arrange chicken on top.
• Pour salad dressing over chicken.
• Bake covered at 400 degrees for 30 minutes .
• Place vegetables around chicken, covering rice. Bake uncovered for 20-25 minutes.
• Top with remaining onions. Bake 1-3 minutes.

ZESTY CHICKEN AND RICE

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Pour dressing over chicken. Bake, uncovered, at 400° for 20 minutes. Combine broth, vegetables, rice and Italian seasoning; pour over chicken., Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes more or until chicken juices run clear and rice is tender.

ZESTY CHICKEN SOUP WITH TOMATOES AND RICE

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.

TEQUILA LIME CHICKEN WITH ZESTY MEXI-CORN AND WHITE RICE

Steps:

• Tequila Lime Chicken: PreparationFlaten chicken breast to tenderize and place in large ziplock bag. Mince garlic and jalapeno, then add to bag. Finely chop cilantro, then add to bag. Measure half a teaspoon of sea salt, then add to bag. Measure half a cup of tequila (four shots), then pour over chicken and other ingredients. Lastly, measure 4 tablespoons of olive oil. Seal bag, removing as much of the air as possible. Mix the ingredients around in the bag very well, then place in refrigirator for at least 12 hours before grilling. On clean grill, lightly coat grill vegetable oil then heat to medium high. Place chicken on grill, and distribute remaining marinade evenly over breasts. Grill covered, about 2-3 minutes per side or until cooked all the way through. Zesty Mexi-Corn: PreparationHeat olive oil in large skillet over medium heat. Add corn and peppers. Season with salt, pepper, cumin, and cayenne pepper to taste. Cut lime in half and squeeze lime juice into pan. Stir and continue to cook until vegetables a slightly tender (al dente). Remove from heat, add to serving dish and toss with fresh cilantro. Rice: Bring water to boil, add rice and salt, cover and continue boiling for 15 minutes. Remove from heat and let stand covered for 5 minutes.