Best 3 Middle Eastern Chicken And Rice Recipes

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MIDDLE EASTERN-STYLE CHICKEN, VEGGIES AND RICE



Middle Eastern-Style Chicken, Veggies and Rice image

This one-dish meal is packed with flavor, and as easy as it is healthy. Rotisserie chicken, microwavable brown rice and pre-trimmed beans make this meal a cinch to prepare in less than 30 minutes. The bold spice blend and toasted nuts bring warm Moroccan flavor that'll make this dish memorable.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Two 8.5- to 8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice
1 tablespoon grapeseed or canola oil
8 ounces fresh green beans, trimmed and halved on the diagonal
1 large white onion, thinly sliced
1 large red bell pepper, thinly sliced
Kosher salt
3/4 cup low-sodium chicken broth
10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken)
3/4 teaspoon Moroccan spice blend (ras el hanout) or ground cinnamon
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons toasted pine nuts

Steps:

  • Prepare the rice according to package directions. Set aside.
  • Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
  • Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt.
  • Transfer to a platter, sprinkle with the parsley and pine nuts and serve.

Nutrition Facts : Calories 489 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 59 milligrams, Sodium 631 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 29 grams, Sugar 6 grams

MIDDLE EASTERN CHICKEN AND RICE



Middle Eastern Chicken and Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 small onion, chopped
1 1/4 cups basmati rice
1/4 cup dried apricots, roughly chopped
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
5 cups loosely packed baby spinach (3 ounces)
1 1/4 pounds thin-cut skinless, boneless chicken breasts
Freshly ground pepper
Juice of 1 lemon
1/4 cup fat-free plain Greek yogurt
3 tablespoons almonds, roughly chopped

Steps:

  • Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until just softened, 3 minutes. Add the rice; cook, stirring, until slightly toasted, 2 minutes. Add 2 cups water, the apricots, cumin, cinnamon and 1/4 teaspoon salt. Increase the heat to medium high; bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender, about 15 minutes. Remove from the heat. Add the spinach (do not stir). Let sit, covered, until wilted, about 7 minutes.
  • Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cookuntil golden, about 3 minutes per side. Drizzle with the lemon juice.
  • Fold the spinach into the rice and serve with the chicken. Divide the rice and chicken among plates. Thin the yogurt with 1 teaspoon water; drizzle over the chicken. Sprinkle with the almonds.

Nutrition Facts : Calories 445 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 97 milligrams, Sodium 503 milligrams, Carbohydrate 97 grams, Fiber 4 grams, Protein 38 grams

MIDDLE EASTERN-STYLE CHICKEN, VEGGIES AND RICE



MIDDLE EASTERN-STYLE CHICKEN, VEGGIES AND RICE image

Categories     Chicken     Vegetable

Yield 4

Number Of Ingredients 11

Two 8.5-to-8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice
1 tablespoon grapeseed or canola oil
8 ounces fresh green beans, trimmed and halved on the diagonal
1 large white onion, thinly sliced
1 large red bell pepper, thinly sliced
Kosher salt
3/4 cup low-sodium chicken broth
10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken)
3/4 teaspoon Moroccan spice blend ( ras el hanout) or ground cinnamon
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons toasted pine nuts

Steps:

  • Prepare the rice according to package directions. Set aside. Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt. Transfer to a platter, sprinkle with the parsley and pine nuts and serve. Recipe courtesy Food Network Kitchens

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