My husband is hungry for....?

Question

something that includes onions, green peppers, chicken, rice...any suggestions?

Answer 1

Stuffed Peppers!! YUMMMMMM

Answer 2

Cook up some boneless chicken breasts and cut into small pieces. Sautee up some onion and peppers. Add some tomato sauce and the cooked chicken and place over Rice A Roni chicken flavored rice. Yummy. You could also add mushrooms and anything else you can think of, like broccoli

Answer 3

I have a quick and easy chicken casserole recipe:

Chicken parts
Can of Mushroom Soup (condensed)
Can of Chicken Broth
Onions (chopped), I use frozen
Green Peppers (chopped), I use frozen
2 cups of raw rice (plain white)
1 envelope of Lipton Onion Soup Mix

Add all ingredients together, mix well, the mushroom soup mix tends to clump if not blended. Put in a 13X9 pan and place raw chicken on top. Then cover with foil. Place in the oven at 375 for 1 hour and 15 minutes.

It really is good. Maybe it will curb that craving.

Answer 4

I do not have a name for this dish but call it chicken and rice. Instant rice about, 1-1/2 and about 2 cups of water and a can of cream of chicken or cream of mushroom, add the ingredients you want pepper, dash of hot sauce, mix all together place chicken on top you pick what type of chicken you want to use I use legs and thighs three pieces of each, cook at 350 for one hour uncovered.

Answer 5

Try Jambalaya.

1 lb. boneless chicken, cubed; AND/OR
1 lb. shrimp, boiled in Zatarain's and peeled; OR
1 lb. leftover holiday turkey, cubed; OR
1 lb. of any kind of poultry or fish, cubed; OR
Any combination of the above
1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR
1 lb. diced smoked ham
1 large onion, chopped
1 bell pepper, chopped
3 - 6 cloves garlic, minced (amount to taste; I like lots)
4 ribs celery, chopped
3 small cans tomato paste
4 large Creole tomatoes, peeled, seeded and diced; OR
1 28-oz. can tomatoes
8 cups good dark homemade chicken stock
Creole seasoning blend to taste (or 2 - 3 tablespoons); OR
2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked (Some people like converted rice, others prefer good old Mahatma. I use Uncle Ben's converted, as the rice doesn't get sticky or lumpy that way.)


In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.

Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn. Some friends of mine hate this step, so you can skip it if you want, but then it won't be Chuck's jambalaya. :^)

Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done.

Serve with salad and French bread.

Answer 6

Use whole skinless chicken breast.
Marinate in Liquid Smoke.
Break onions and green peppers in one inch chunks they look better that way.
Put a little olive oil in pan and heat.
Coat chicken with lemon pepper.
Put chicken in and let it brown before removing,yet avoid offer cooking , leave oil in pan.
Put onions,green peppers in same pan.
Just before vegetables are cooked pour enough water in to cook desired amount of rice.
Now fix you a deluxe tropical fruit salad with this and enjoy.
Don't forget to say Grace.

Answer 7

Try serving some chicken with rice around it.

Here are some sites where you can cook chicken WITH green peppers and onions in it.

http://chicken.betterrecipes.com/sauteedchickenbreastswgreenpeppersonions.html
http://www.cdkitchen.com/recipes/recs/1156/Honey-Chicken-With-Peppers-And87094.shtml

Just make those and add rice to the side of the meal.

Hope i helped!

Answer 8

Instead of making Pepper Steak (steak, peppers, onions, rice). You can make Pepper Chicken. In a frying pan just add the ingredients and add some chicken gravy too. I love this.

Answer 9

Arroz con Pollo.........better known as Chicken and Rice.

In an electric skillet (or 12" cast iron pan, deep sided), simply brown your chicken (I use boneless breasts, but if you have bone in, allow for an extra 15-20 minutes of cooking time), then add 1 cup regular rice, 2 cups chicken broth, 1 med chopped onion, and one med chopped bell pepper.

Cover and simmer for 30 minutes, stirring on occasion, until broth is absorbed, and veggies are tender.

Bon Apetit'

Answer 10

Cut up some chicken into cubes or thin slices, sautee in butter, add the onions and peppers--- sautee all together, add some chicken gravy, and serve over the rice.

Answer 11

Chicken Curry!