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Category: Rice, Couscous & Spaetzle

Chicken & Broccoli Casserole

Chicken & Broccoli Casserole

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Yield: 8 to 10

Delish

Chicken and broccoli casserole is a meal that most people at Team Delish grew up eating, and this recipe is guaranteed to make you feel like a kid again. This creamy, cheesy, Ritz cracker-topped casserole is packed with chicken, rice, and freshly blanched broccoli with the quintessential cream of mushroom soup. This is my ideal Sunday dinner, and it’s perfect for when you have a few extra mouths to feed.

Notes: Takes longer than expected to cook rice. Consider doing the initial cook of the rice and sauce on the stove top and then mix with the chicken & broccoli and put in casserole dish.
Prep: 10 Cook: 90

  • 4TBS unsalted butter, divided, plus more for greasing
  • 24oz Sous Vide Chicken Breasts
  • 1TBS AP seasoning salt (such as Lawry’s or Adobo, use on chicken instead of regular salt during sous vide cooking)
  • 2TBS neutral oil
  • 1large yellow onion, finely chopped
  • Kosher salt
  • 4garlic cloves, finely chopped
  • 1½cups long-grain white rice, rinsed
  • 3½cups chicken broth
  • 2(10-oz) cans cream of mushroom soup
  • 2heads of broccoli, cut into florets
  • 1½cups crushed Ritz crackers
  • ¼tsp garlic powder
  • ¼tsp freshly ground black pepper
  • 1½cups shredded cheddar, divided

Prepare chicken:

Shred or cut cooked chicken into bite sized pieces.

Prepare Broccoli:

Meanwhile, fill a medium saucepan with water and bring it to a boil. Place ice cubes in a medium bowl and fill with cold water. Cook broccoli in boiling salted water, stirring occasionally, until bright green and slightly softened, 2 to 3 minutes. Transfer broccoli to ice water to stop cooking. Drain and transfer broccoli to a bowl with chicken, season with ½ tsp salt. Cover and refrigerate if not making casserole the same day.

See below for stovetop rice cooking version.

Casserole:

Arrange a rack in the center of oven, preheat to 375°F. Grease a 13″ x 9″ baking dish with butter.

In a skillet over medium heat, melt 2 TBS butter. Add onion, season with ½ tsp salt. Cook, stirring occasionally, until onion begins to soften, for about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and stir to combine. Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes. Add 3½ cups of broth and scrape any browned bits from bottom of skillet. Stir in 2 cans of cream of mushroom soup. Transfer to prepared baking dish. Cover the dish with foil.

Bake rice mixture, stirring after 20 minutes, cook until rice is almost completely cooked through, 20 to 30 minutes more.

Prepare cracker topping:

In a medium heatproof bowl, microwave 2 TBS butter until melted, about 30 seconds. Add 1½ cup crushed Ritz crackers, ¼ tsp garlic powder, ¼ tsp pepper, and ½ cup cheese and toss with a fork to combine.

Finish:

Add chicken and 1/2 to 1 cup of water to skillet, cover and heat over medium heat until water is boiling. Add broccoli to skillet on top of chicken, cover and heat for 1 minute, turn off heat.  Set covered pan aside until rice is done. Drain water from skillet and add chicken and broccoli and remaining 1 cup of cheese to casserole dish, pour rice and sauce over and mix to distribute. Top with cracker topping.

Return casserole to oven, uncovered, and bake for 10 to 15 minutes more, until broccoli and chicken are hot, and topping is slightly browned. Let cool slightly.

Stovetop Rice Cooking:

In a large pot over medium heat, melt 2 TBS butter. Add onion, season with ½ tsp salt. Cook, stirring occasionally, until onion begins to soften, for about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and stir to combine. Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes. Add 3½ cups of broth and scrape any browned bits from bottom of pot. Stir in 2 cans of cream of mushroom soup. Set heat to simmer or low, cover and cook, stirring after 15 minutes, cook until rice is almost completely cooked through, 20 to 30 minutes total.

Continue above at Prepare cracker topping.


Storage and re-heating:

Let casserole cool to under 90°F, then cover and refrigerate for up to 3 days.

Remove from refrigerator, cover with foil and heat in a 350°F oven for 20 to 30 minutes. Remove foil and heat uncovered for 10 to 20 minutes, until contents are hot and topping is browned.

Homemade Rice-a-Roni CC

Homemade Rice-a-Roni CC

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Yield: 4

Daring Gourmet

Do you like the taste of boxed Rice-a-Roni but have been looking for an alternative with fewer chemicals? You’re going to love this homemade Rice a Roni recipe!
Prep: 5 Cook: 20

  • 1cup brown or white long-grain rice
  • ½cup broken up capellini, vermicelli or thin spaghetti
  • 2TBS extra virgin olive oil
  • 2TBS butter
  • 1small yellow onion, finely chopped
  • 3-4TBS chopped walnuts or pecans (optional)
  • 3cups chicken broth (can also use beef broth or vegetable broth)
  • 1tsp salt
  • ½tsp dried rosemary
  • ½tsp dried thyme
  • 1TBS chopped fresh parsley
  • salt and pepper to taste

Heat the oil and butter in a skillet over medium-high heat.

Add the rice, pasta and nuts and sauté, stirring frequently, until roughly half of the rice and pasta is browned.

Add the onion and cook for another two minutes.

Add the chicken broth, salt and herbs and stir to combine.

Bring it to a boil, reduce the heat to low, cover and cook as you would normally cook rice, about 15-20 minutes for white rice (longer if using brown rice) or until the rice is done.

Fluff with a fork and serve immediately.

Thai Curry Chicken Soup

Thai Curry Chicken Soup

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with Peas and Jasmine Rice

Yield: 2

Adapted from: Dinnerly

Red Thai curry paste that’s loaded with flavor. Throw in some lean chicken, fresh ginger, and peas and you have the makings of a hearty Thai soup.
Cook: 20

  • 5oz jasmine rice
  • 11-inch piece fresh ginger
  • ½lb pkg chicken breast strips
  • 1oz Thai red curry paste
  • 1oz Better Than Bouillon chicken
  • 5oz peas
  • 1TBS AP flour
  • 1egg, large
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter


Cook rice:

Rinse rice in a fine-mesh sieve until water runs clear. Transfer to a small saucepan with 1¼ cups water and a pinch of salt and bring to a boil. Cover and cook over low heat until rice is tender, and the water is absorbed, 17–20 minutes.

Prep ingredients:

Peel and finely chop ginger. Pat the chicken dry, and cut it into 1-inch pieces, if necessary. Transfer chicken to a medium bowl and season with ¼ tsp salt. Add 1 TBS flour to the chicken and toss to coat. Crack 1 large egg into a small bowl, season with salt, and beat with a fork.

Prep broth:

In a measuring cup, combine 2½ cups water with all the Thai red curry paste (or less, depending on heat preference) and Better Than Boullion chicken.

Build soup & ginger oil:

In a medium pot or Dutch oven, heat 1 TBS oil over high. Add chicken and cook, without stirring, until browned on one side, about 2 minutes, transfer to a bowl. Add ginger and 2 TBS oil and cook until well browned, for about 2 minutes. Spoon ½ of the ginger mixture into a small bowl for garnish. Add broth to pot, bring to a boil, then simmer for 2 minutes.

Finish soup & serve:

Return chicken to pot and simmer until nearly cooked through, 1 minute. Add peas, season with salt and pepper. Add beaten egg, remove from heat, and let sit for 30 seconds, then gently stir once to break up slightly. Spoon ⅓ cup rice into each bowl and ladle soup on top. Drizzle with reserved ginger mixture, serve with remaining rice alongside. Enjoy!

Chicken and Rice (IP)

Chicken and Rice (IP)

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Yield: 4 to 6

Adapted from: Simply Recipes

Classic chicken and rice adapted for the pressure cooker! Combine everything in the pot and come back to a perfectly cooked casserole. Easy, cozy weeknight dinner.
Prep: 20 Cook: 25

For the sauce:

  • ¼cup dry sherry
  • ¾cup chicken broth
  • ½cup sour cream
  • ¼cup heavy cream
  • 1½tsp Italian seasoning
  • 1¼tsp salt
  • ½tsp ground pepper
  • ½tsp paprika

For the casserole:

  • 1TBS olive oil
  • 1medium onion, diced
  • ½lb cremini mushrooms, sliced
  • 2cloves garlic, minced
  • 1½lb (5 to 6) boneless, skinless chicken thighs, cut into 1½-inch pieces
  • 1½cups long-grain white rice

To serve:

  • ¼cup chopped parsley


Whisk together the sauce:

In a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika. Set it aside.

Sauté the vegetables in the pressure cooker:

Select the “Sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)

Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and sauté for 1 more minute.

Add the chicken:

Stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it’s fine if they’re still a little pink in the middle).

Add the rice and the sauce:

Use your spatula to pat the chicken and vegetables down into an even layer. Sprinkle the rice over the top of the chicken in an even layer.

Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid.

Pressure cook the chicken and rice:

Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 5 minutes at high pressure. (If using a stovetop pressure cooker, the cooking time is the same.)

The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins.

Let the pressure release naturally for at least 10 minutes, then quick release the pressure:

by immediately moving the vent from “Sealing” to “Venting.” Be careful of the steam! Alternatively, you can let the pot continue to depressurize naturally, which takes about 20 minutes total.

The sauce may look a little bit separated when you initially open the pot. Don’t worry, it’s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole.

Serve the casserole:

Spoon the casserole into shallow bowls or onto plates, digging all the way down to the bottom so you get both rice and chicken in each scoop. Sprinkle generously with chopped parsley and serve hot.

Leftovers will keep for about a week and can be warmed in the microwave.

Lebanese Rice with Vermicelli

Lebanese Rice with Vermicelli

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Yield: 4

https://www.themediterraneandish.com/lebanese-rice-with-vermicelli/

Basic Lebanese rice typically consists of broken vermicelli pasta, a short, thin pasta that’s used in a few traditional dishes like Catalan Fideuà. You’ll also need rice (medium or long grain rice works), and extra virgin olive oil or butter (or a combination of both). I use only extra virgin olive oil here. There is but a pinch of salt to season this rice.
I like topping the rice with toasted pine nuts adds a nice nutty flavor and texture.

  • 2cups long grain or medium grain rice
  • water
  • 1cup broken vermicelli pasta
  • 2½TBS olive oil
  • salt
  • ½cup toasted pine nuts, optional to finish


Prep rice:

Rinse the rice well (a few times) then place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.

Cook Vermicelli:

In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden-brown but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).

Cook rice:

Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.

Now add 3½ cups of water and bring it to a boil until the water significantly reduces (see the photo below). Turn the heat to low and cover.

Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in its cooking pot for 10-15 minutes, then uncover and fluff with a fork.

Transfer to a serving platter and top with the toasted pine nuts. Enjoy!

Easy Red Beans and Rice

Easy Red Beans and Rice

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Yield: 8

All Recipes

This is an easy red beans and rice recipe that is a delicious take on a Louisiana classic. It can be prepared and cooked in 40 minutes! You can use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.

Notes: As a stand alone meal it would be nice. As a side dish it had too much meat and was really coarse. Probably be better with minced sausage, onion and pepper.

  • 2cups water
  • 1cup uncooked rice
  • 1(14 oz) package Andouille sausage or turkey kielbasa, cut diagonally into ¼ inch slices (half as much and minced)
  • 1onion, chopped (minced)
  • 1green bell pepper, chopped (minced)
  • 1clove chopped garlic
  • 2(15 oz) cans canned kidney beans, drained
  • 1(15 oz) can whole peeled tomatoes, chopped
  • ½tsp dried oregano
  • ½tsp pepper
  • salt to taste

Gather the ingredients.

Prepare the rice:

Bring water to a boil in a saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.

Make the red bean mixture:

Meanwhile, cook sausage in a large skillet over low heat for 5 minutes.

Stir in onion, green pepper, and garlic, sauté until tender.

Add in beans and tomatoes with juice. Season with oregano, pepper, and salt.

Simmer uncovered for 20 minutes. Serve over rice.