Can you tell me a tasty meal with veg, chicken and rice?

Question

easy and quick but tasty. Many thanks!

Loly 99 you are a star....will go with the chicken and rice casserole with some extra veg....cheers!

one question tho...isnt 1 cup rice a bit too little for 1 can soup?

Answer 1

here we go Recipe number 1:
Chicken and Rice with Curry Powder
This rice and chicken bake is packed with flavor, and it's easy to prepare. Use convenient cooked chicken cubes for an even easier meal.
INGREDIENTS:
1 cup long-grain rice
4 boneless chicken breast halves, without skin
4 tablespoons butter
1/4 cup chopped red or green bell pepper, or combination green and red
1 clove garlic, minced
1 cup chopped onion
1/2 cup chopped sliced celery
1 can (14.5 ounces) tomatoes
1/4 cup raisins
3 tablespoons blanched sliced or slivered almonds
1/2 to 3/4 teaspoon curry powder
1/2 teaspoon dried leaf thyme, crumbled
salt and pepper
sliced or slivered almonds for garnish
PREPARATION:
Heat oven to 375°.
Cook rice with water as package directs, just until tender. Wash chicken and pat dry. Heat the butter in a large skillet; brown chicken on both sides; remove to a 2-quart casserole.
Pour off excess butter and add the bell pepper, garlic, onions, celery, tomatoes, raisins, almonds, and seasonings. Simmer the mixture for 10 minutes. Spoon the rice over the chicken then pour the sauce over all. Cover with foil and bake for about 25 minutes, or until chicken is tender. Garnish with almonds, if desired.


Recipe Number 2:
Broccoli Rice and Chicken
INGREDIENTS:
2 pounds chicken tenders or boneless chicken breasts cut in strips
1 1/4 cups uncooked converted rice
1 package Knorr's Cream of Broccoli Soup Mix
1 1/2 cups chicken broth
pepper, to taste
PREPARATION:
Place rice in a lightly greased slow cooker/Crock Pot. Sprinkle with parsley and pepper. Top with chicken pieces. Mix together the soup mix and broth. Pour over chicken and rice. Cover and cook on low for 6 to 8 hours.

Recipe Number 3:
Chicken Rice Recipe
This chicken rice recipe is baked in the oven.
INGREDIENTS:
1 cup long-grain rice, uncooked
1 cup sliced celery
1 (10oz) package frozen peas, about 1 1/2 cups
2 cups water
2 teaspoons salt
2 tablespoons butter
1 to 1 1/2 cups cooked diced chicken
2 tablespoons flour
1/8 teaspoon pepper
2/3 cup evaporated milk
1 cup shredded mild Cheddar or American cheese
PREPARATION:
In a medium saucepan, combine rice, celery, water and 1 teaspoon salt. Heat to boiling. Cover and simmer for about 8 minutes; add peas and cook an additional 8 to 10 minutes, or until rice is tender and water is absorbed.
Melt butter in a medium saucepan or skillet.

Saute chicken for about 1 minute; stir in flour, pepper, and remaining 1 teaspoon salt. Continue to cook, stirring constantly, just until bubbling. Stir in milk and 1 1/3 cups water. Continue cooking and stirring until sauce thickens and gently boils for about 1 minute. Pour sauce over the chicken rice mixture; transfer to shallow buttered 2-quart baking dish. Sprinkle with cheese; bake chicken rice recipe at 375° for 20 minutes

Recipe Number 4:
Chicken and Rice Casserole
Another great chicken and rice casserole.
INGREDIENTS:
1 c. uncooked rice
1 can cream of chicken soup, or cream of mushroom
1 envelope Good Seasons Italian dressing mix
2 cups boiling water
2 1/2 pounds cut up chicken or chicken breasts
salt and pepper to taste
PREPARATION:
Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice. Lay chicken, skin side up, on top of rice mixture; season with salt and pepper.
Cover tightly with foil and cook for 1 hour at 350°. Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender. Put casserole under broiler for a few seconds to brown chicken.
Serves 6 to 8.

Enough or you need more ** wink**

Answer 2

Take chicken thighs, pierce the skin several times with a knife, marinade for at least one hour at room temperature or overnight in the fridge in grated garlic and ginger, soy sauce, a few drops of sesame oil (has a really strong flavour) and a sprinkling of Chinese five spice powder, you might like to add some sliced red or green chilis - that's up to you.

When you want to cook, take a stick of celery, a carrot and a leak. Cuts these into equal sized pieces. Fry the marinaded chicken in sunflower oil for about 15 minutes, (if you stick a knife into the fleshy part,the juices sholud run clear). Place the chicken in a wrm place. If necessary add more oil to the pan and quickly fry the prepared veg. At this stage you can add pak choi. When the vegetables are still crunchy, put the chicken back in the pan, mix some cornflour with soy sauce and water and stir into the dish. Garnish with spring onions (aka scallions)
Rice takes about 15 minutes to cook, so don't forget to put it on.

For all my Chinese friends, I am not suggesting that this is a Chinese dish!

Answer 3

For 4 people:

4 chicken breast - strips
2 cloves garlic - crushed
1 onion - chopped
2 carrots - diced
sweetcorn (canned or frozen)
Knorr Vegetable Stock Cube

Brown the chopped onion and garlic, add chicken strips and brown. Dissolve the Veg. Stock Cube in half pint of boiling water and add to onion, garlic and chicken. Add carrot and sweetcorn, cook for approx. 20 minutes. Serve with baby potatoes or rice!

Answer 4

Spicy Chicken & Rice - Takes 30 mins -
Chicken joints 4-6 depending how hungry you are
1red ,1 green and 1 yellow pepper
2 green chillies
1lb tomatoes
1 onion
salt and cayenne pepper
1 tsp paprika
150g long grain rice
450ml hot veg stock (veg oxo)
1tsp thyme
few drops of tabasco

Cut peppers in half remove pith. Chop toms (skin removed)
Dice onion. Season chicken with salt & cayenne and fry in large fry pan for 8 mins. Remove from pan. add peppers & onion fry for 5 mins, remove from pan. add chillies,paprika and rice stir for 1 min. Add hot stock cover and simmer 10mins over low heat.
Add everything else back to pan with thyme and toms cover ,simmer for 20mins, Add tabasco then tast and season. Delicious

Answer 5

Try the following
chicken with stir-fried vegetables
For the chicken:
450g/1lb boneless chicken breasts, skinned
1 egg white
1 tsp salt
2 tsp cornflour
310ml/11oz groundnut (or peanut) oil or water
2 tsp groundnut (or peanut) oil
55g/2oz cashew nuts
1 tbsp shaoxing rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp spring onions, finely chopped, for garnish
For the vegetables:
225g/8oz bean sprouts
110g/4oz red or green chillies
225g/8oz water chestnuts, peeled if fresh, rinsed if canned
2 tbsp groundnut oil
1½ tbsp garlic, finely chopped
2 tsp fresh ginger, finely chopped
6 spring onions, shredded
1 tsp salt
½ tsp freshly ground white pepper
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp whole yellowbean sauce
2 tbsp shaoxing rice wine or dry sherry
5 tbsp chicken stock or water

Method
1. Cut the chicken into 1cm/½in cubes. Mix with the egg white, salt and cornflour in a small bowl and put in the refrigerator for 20 minutes.
2. Heat a wok or large frying pan until very hot. Add the oil and when it is very hot and slightly smoking remove the wok from the heat. Immediately add the chicken, stirring vigorously to prevent it from sticking. After about 2 minutes when the chicken turns white, drain the chicken and all the oil in a stainless steel colander set in a bowl. Discard the oil. (If you use water instead of oil, bring it to a boil in a saucepan. Remove from the heat and immediately add the chicken, stirring vigorously to prevent it from sticking. After about 2 minutes when the chicken turns white, drain into a stainless steel colander set in a bowl. Discard the water.)
3. If you have used the wok or pan, wipe it clean. Heat it until it is very hot, add 2 tbsp oil and the cashew nuts and stir-fry them for 1 minute. Add the rest of the ingredients. Return the chicken to the wok and stir-fry the mixture for another 2 minutes.
4. Make the vegetables: trim the bean sprouts at both ends. Finely shred the chillies and the water chestnuts.
5. Heat a wok or large frying pan until it is very hot. Add the oil and when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir fry for 15 seconds. Then add the bean sprouts, shredded chillies and shredded water chestnuts and stir fry for about 1 minutes. Then add the rest of the ingredients and stir-fry for about 3 minutes until it is well mixed and heated through. Serve at once with some steamed rice and the chicken garnished with the spring onions.

Answer 6

Our diets are as varied as any others, for example i had a packet of rich tea biscuits for breakfast cause i was coming home from a party & then had some fruit before going to bed to sleep off my hangover. Basically do some googling of recipes, you're in the mindset many westerners are of picturing your meat + carrots & potatoes dinner minus the meat as a vegetarian recipe. Be somewhat more inventive & trying than that. As for calories, don't know don't care i eat healthy & dont feel tired etc so im fine. As for cheese, rennet is enzymes from a cows stomach (far as im aware always a dead cow), vegetarians avoid it for this reason. There are vegetarian cheeses which you've probably bought many a time they're quite common & commerical amongst the population regardless of diet. Gelatine is another one vegetarians avoid which is found in jelly like substances, however again there are numerous popular vegetarian jelly sources (eg Pectin used in jaffa cakes are vegetarian). You learn quite quickly what is and isnt vegetarian, i know it may seem daunting at first. A vegetarian usually ie ''standard vegetarian'' eats egg & milk, many use vegetarianism as a stepping stone to veganism & so may further reduce their use of animal consumption over time. A vegan is one who seeks to not use any animal derived product in their lives (ie in the main areas of food/clothes/cosmetics)

Answer 7

I love both fruits and fruit and vegetables better, however they look and taste. You desire a little of both.

Answer 8

In the event that it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 9

My pepole call it chicken & rice soup