Chicken and Brown Rice Recipes

Classic Chicken and Brown Rice Casserole

Ingredients:

1 cup brown rice
2 cups chicken broth
1 tablespoon olive oil
1 onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
2 cups cooked chicken, shredded
1 cup frozen peas
1 cup shredded cheddar cheese
Salt and pepper to taste

Instructions:

Preheat oven to 350°F.
Cook brown rice according to package directions, using chicken broth instead of water.
In a large skillet, heat olive oil over medium heat. Add onion and celery and sauté until softened, about 5 minutes.
Add garlic and sauté for 1 more minute.
Add cooked chicken, peas, and cooked brown rice to the skillet. Mix well.
Pour mixture into a greased 9×13 inch baking dish.
Sprinkle shredded cheese on top.
Bake for 25-30 minutes, or until cheese is melted and bubbly.
Serve hot.

Lemon Chicken and Brown Rice Skillet

Ingredients:

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup brown rice
2 cups chicken broth
1 lemon, juiced and zested
1/4 cup chopped fresh parsley

Instructions:

Heat olive oil in a large skillet over medium-high heat.
Add chicken and sauté until browned on all sides, about 5-7 minutes.
Add onion and garlic to the skillet and sauté until softened, about 3 minutes.
Add thyme, paprika, salt, and pepper to the skillet. Stir well.
Add brown rice and chicken broth to the skillet. Bring to a boil.
Reduce heat to low, cover, and simmer for 35-40 minutes, or until the rice is cooked through.
Stir in lemon juice, lemon zest, and chopped parsley.
Serve hot.

Coconut Curry Chicken and Brown Rice

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 can (14 ounces) coconut milk
1 cup brown rice
2 cups chicken broth
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste

Instructions:

Melt coconut oil in a large skillet over medium heat.
Add onion and garlic to the skillet and sauté until softened, about 3 minutes.
Add curry powder, cumin, cinnamon, ginger, and cayenne pepper to the skillet. Stir well.
Add coconut milk, brown rice, and chicken broth to the skillet. Bring to a boil.
Reduce heat to low, cover, and simmer for 35-40 minutes, or until the rice is cooked through.
Add chicken to the skillet and cook until no longer pink, about 10 minutes.
Season with salt and pepper to taste.
Serve hot.

Conclusion

Chicken and brown rice are a classic combination that can be used in a variety of ways. From casseroles to skillets, the possibilities are endless. These recipes are just a starting point to inspire your creativity in the kitchen. Experiment with different flavors and ingredients to create your own unique dishes. With chicken and brown rice as your base, the possibilities are endless.