Best 5 Sunshine Chicken And Rice Recipes

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Sunshine Chicken and Rice is a vibrant and flavorful dish that incorporates juicy chicken, fluffy rice, a medley of colorful vegetables, and a zesty lemon-herb sauce. This delightful meal is not only visually appealing but also packed with nutrients and bursting with freshness. The chicken is expertly seasoned and cooked to perfection, while the rice is cooked in a savory broth infused with aromatic herbs and spices. The vegetables, such as bell peppers, carrots, and zucchini, add a delightful crunch and vibrant colors to the dish. The lemon-herb sauce provides a tangy and refreshing element that perfectly complements the savory chicken and rice. If you're looking for a healthy, delicious, and visually stunning meal, Sunshine Chicken and Rice is the perfect choice. This recipe also includes a vegetarian version, where the chicken is replaced with tofu, making it a versatile dish that caters to various dietary preferences. Additionally, there are instructions for preparing the dish in a slow cooker, offering a convenient and hands-off cooking method.

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

EASY ONE-POT CHICKEN AND RICE RECIPE



Easy One-Pot Chicken and Rice Recipe image

Simple, comforting, one-pot chicken and rice recipe with chopped veggies, chickpeas, and warm Middle Eastern spices. Ready in just over 30 minutes.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 15

2 tsp ground allspice (more for later)
1 tsp black pepper
3/4 tsp ground green cardamom (more for later)
1/4 tsp ground turmeric (more for later)
6 boneless skinless chicken thighs
Kosher salt
Extra virgin olive oil
1 cup chopped yellow onions, (about 1/2 large onion)
2 carrots, (chopped)
1 cup frozen peas
1 cup cooked chickpeas (or from canned chickpeas, drained and rinsed)
2 cups Basmati rice,
2 cinnamon sticks
1 dry bay leaf
2 cups low-sodium chicken broth, (boiling)

Steps:

  • In a small bowl, mix the spices to make the spice mixture. Set aside for now.
  • Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).
  • In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now.
  • To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, 1/2 tsp allspice and 1/4 tsp ground cardamom. Stir to combine.
  • Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.
  • Turn the heat to low. Cover and cook for 20 minutes or until fully cooked.
  • Remove from the heat, garnish with parsley.

Nutrition Facts : Calories 401.2 kcal, Sodium 306.8 mg, SaturatedFat 1.8 g, Carbohydrate 45 g, Fiber 6.1 g, Protein 24.9 g, Cholesterol 71.8 mg, ServingSize 1 serving

SUNSHINE CHICKEN



Sunshine Chicken image

This recipe is great to serve for large groups because it can be easily doubled and takes little time or effort to prepare. Even my husband likes to make this chicken dish, and he usually hates to cook! -Karen Gardiner, Eutaw, Alabama

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 to 3 teaspoons curry powder
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (5 ounces each)
1-1/2 cups orange juice
1 cup uncooked long grain rice
3/4 cup water
1 tablespoon brown sugar
1 teaspoon ground mustard
Chopped fresh parsley

Steps:

  • Combine curry powder, 1/2 teaspoon salt and the pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Add chicken pieces; bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 20-25 minutes. , Remove from the heat and let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 317 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 562mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

EASY CHICKEN WITH RICE



Easy Chicken With Rice image

You can make a big deal out of chicken with rice -- at its zenith, it becomes paella -- but it is a dish that takes well to short cuts. And even at its simplest, it's a crowd-pleaser. For fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. To reduce greasiness, I remove the skin from the chicken before cooking it. (In a moist dish like this one, the skin is not especially appetizing anyway.) You can easily vary this dish by using any stock instead of water; by substituting another grain, like pearled barley, for the rice; by sautéing or roasting the chicken separately and combining it with the rice at the last minute; by adding sausage or shellfish, like shrimp, along with the chicken, or, most excitingly, by adding strips of red pepper, pitted olives, capers, chopped tomatoes or shelled peas to the initial onion mix.

Provided by Mark Bittman

Categories     dinner, weeknight, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons olive oil
2 medium onions, about 8 ounces, peeled and sliced
Salt and freshly ground black pepper
1 chicken, cut up into serving pieces
1 1/2 cups white rice
Pinch saffron, optional
Freshly minced parsley or cilantro for garnish
Lemon or lime wedges

Steps:

  • Set 3 cups of water to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Remove skin from chicken.
  • Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water. Turn heat to medium-low, and cover.
  • Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 30 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 8 grams, Sodium 578 milligrams, Sugar 1 gram, TransFat 0 grams

SUNSHINE CHICKEN WITH RICE



Sunshine Chicken with Rice image

This is a recipe that was on the box of Uncle Ben's rice many years ago. It's a one pan meal that your family will surely enjoy.

Provided by Pat DiMercurio

Categories     Chicken

Time 35m

Number Of Ingredients 10

2-3 tsp curry powder
1 1/2 tsp salt
1/4 tsp black pepper
6 chicken breast halves, skinless and boneless
1 1/2 c orange juice
1 c uncle ben's converted brand rice
3/4 c water
1 Tbsp brown sugar
1 tsp dry ground mustard
chopped fresh parsley

Steps:

  • 1. Combine curry powder, 1/2 tsp. salt and pepper. Sprinkle over chicken and set aside.
  • 2. In a 10" skillet, combine orange juice, water, rice, brown sugar, dry mustard and rest of salt; mix well.
  • 3. Arrange chicken pieces over the rice mixture. Bring to a boil. Cover and simmer for 20 minutes and chicken is cooked through. Remove from heat and let stand until liquid is absorbed. Garnish with fresh parsley and serve.

15 MINUTE CHICKEN & RICE FLORENTINE



15 Minute Chicken & Rice Florentine image

The rice in this chicken and rice recipe is cooked in condensed cream of chicken soup with a dash of nutmeg before being mixed with spinach and cheese.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 8

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1-1/2 cups water
1 can (10-3/4 oz.) condensed cream of chicken soup
1/8 tsp. ground nutmeg
2 cups instant white rice, uncooked
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Swiss Cheese

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet.
  • Add water, soup and nutmeg to skillet; stir. Bring to boil.
  • Stir in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 5 min.

Nutrition Facts : Calories 520, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 780 mg, Carbohydrate 46 g, Fiber 3 g, Sugar 1 g, Protein 40 g

Tips:

  • Use a variety of vegetables: This will add flavor and nutrition to your dish. Some good options include carrots, celery, onions, bell peppers, and broccoli.
  • Don't skip the seasoning: Seasoning is essential for bringing out the flavor of your chicken and rice. Be sure to use a generous amount of salt, pepper, and garlic powder.
  • Cook the chicken and rice separately: This will help to ensure that both the chicken and the rice are cooked properly.
  • Use a nonstick skillet: This will help to prevent the chicken and rice from sticking to the pan.
  • Serve the chicken and rice with a variety of toppings: This could include things like shredded cheese, diced tomatoes, salsa, or sour cream.

Conclusion:

Sunshine chicken and rice is a delicious and easy-to-make dish that is perfect for a quick and easy meal. With its simple ingredients and flavorful seasoning, this dish is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give sunshine chicken and rice a try. You won't be disappointed!

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