Best 3 Chicken On Rainbow Rice Recipes

Indulge in a vibrant and flavorful culinary experience with our savory Chicken on Rainbow Rice recipe, where tender chicken breasts marinate in a harmonious blend of herbs and spices, then grilled to perfection. Accompanied by an array of colorful rice varieties cooked in a savory broth, this dish is a feast for both the eyes and the palate. Treat yourself to our mouthwatering Chicken and Shrimp Paella, a traditional Spanish dish featuring succulent chicken and shrimp, nestled amidst a medley of aromatic rice, vegetables, and delectable seafood. Embark on a culinary adventure with our flavorful Chicken Satay with Peanut Sauce, where tender chicken skewers are grilled and served with an irresistible peanut sauce, complemented by cucumber, onion, and tomato. Prepare to tantalize your taste buds with our aromatic Chicken Biryani, a fragrant Indian dish featuring succulent chicken, aromatic basmati rice, and an array of spices, nuts, and dried fruits.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST CHICKEN AND RICE

The Best Chicken and Rice image

Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
4 to 6 bone-in, skin on chicken thighs (about 6 ounces each)
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds
3 stalks celery (about 9 ounces), sliced 1/4-inch thick
2 large shallots (about 4 ounces), finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice
1 cup long-grain rice
4 cups low-sodium chicken stock
1 tablespoon chopped fresh chives

Steps:

Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

RAINBOW RICE

Rainbow rice image

This colourful salad is a good way of getting lots of veggies and seeds into your childrens diet

Provided by Lesley Waters

Categories Buffet, Lunch, Side dish, Snack

Time 30m

Yield Serves 2 big kids or 4 small

Number Of Ingredients 8

Ingredients

100g basmati rice , long grain rice or brown rice
1small red pepper , deseeded and finely chopped
½ cucumber , deseeded and finely chopped
1large carrot , grated
6 dried apricots , chopped
2 tbsp toasted pumpkin seed or sunflower seeds
2 tbsp olive oil
½ orange , juice only

Steps:

Cook the rice as per pack instructions. Drain, rinse and drain again. Mix with the red pepper, cucumber, grated carrot, dried apricots and toasted pumpkin seeds. Drizzle over olive oil and the orange juice.

Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.07 milligram of sodium

ONE-POT CHICKEN AND RICE WITH SWISS CHARD

One-Pot Chicken and Rice with Swiss Chard image

To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 55m

Number Of Ingredients 9

Ingredients

4 chicken leg quarters (about 2 pounds total), patted dry
Coarse salt and ground pepper
3 garlic cloves, roughly chopped
1 bunch Swiss chard (10 ounces), stems cut into 1/2-inch pieces, leaves torn into 2-inch pieces
1 small yellow onion, diced small
2 medium carrots, diced medium
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
1 1/2 cups basmati rice
2 1/2 cups low-sodium chicken broth

Steps:

Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high. Add chicken, skin side down, and cook until browned on both sides, 12 minutes, turning once. With tongs, transfer chicken to a plate.
Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until chard stems and onion are translucent, 4 minutes. Add chard leaves, lemon zest, and rice; cook 1 minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 664 g, Fat 23 g, Fiber 3 g, Protein 48 g, SaturatedFat 6 g

Tips:

Use high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, organic vegetables and free-range chicken.
Cook the rice perfectly: The rice is the base of this dish, so it's important to cook it perfectly. Rinse the rice thoroughly before cooking and use a ratio of 1 cup rice to 2 cups water. Bring the water to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand for 5 minutes before fluffing with a fork.
Don't overcook the chicken: Chicken is best when it's cooked to an internal temperature of 165 degrees Fahrenheit. Overcooking will make the chicken dry and tough.
Use a variety of vegetables: The more vegetables you use, the more colorful and flavorful the dish will be. Some good options include broccoli, carrots, bell peppers, and snow peas.
Add some flavor enhancers: A little bit of soy sauce, ginger, and garlic can really elevate the flavor of this dish. You can also add a squeeze of lime juice or a teaspoon of honey.

Conclusion:

Chicken on Rainbow Rice is a healthy and delicious dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. With its colorful vegetables and flavorful chicken, this dish is sure to be a hit with the whole family.