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Question by Lexy: What is a dish that uses tomato, chicken and rice….(do not need to use all 3 in one dish)?
I have to make 3 dishes, and i must use the ingredients tomato, chicken, and rice…I can either make 3 seperate dishes each one with one of the ingredients or i can use all three in one dish, or i can make two dishes and a random one….if anyone has any good recipes for a dish please tell me!!
Best answer:
Answer by Heaven Lee
Cook your rice. Cut your chicken into bite sized pieces and cook.
Cut the tomatoes into diced squares. Set a side.
Once the rice is done, drain it. Add some lemon juice and spices. I use chili pepper and garlic.
Then add your chicken and tomatoes. You can top with some shredded cheese.
It is really quite good.
Give your answer to this question below!
Campbell soup has a recipe for chicken and rice casserole. Go to campbellsoup.com and click on recipes. Got me on tomatoes. I only use them for slicing. My family loves the casserole. They also have some other good ones.
I have the perfect recipe for this! It’s one of my favorites!
Cut boneless pork or chicken into 1 inch strips. Brown them in a little oil, salt and pepper. You can add a little onion if you like it.
Once the chicken is brown, pour plain tomato sauce into the pan (I sometimes also add canned green beans if I have it on hand), cover and simmer for about 5 minutes.
Serve over rice and enjoy!
Just cook chicken and rice separately. When done, add all 3 ingredients and some chili powder, garlic salt, pepper and a little bit of chicken broth and you have spanish rice!
I really love this one, and it has all the ingredients!
Chicken Curry with spinach and tomatoes.
salt
11/3 cups long grain rice
1 pound skinless boneless chicken breast halves
1 tablespoon veg. oil
1 large onion (1 cup chopped)
2 cloves fresh garlic, minced or 2 tsp. bottles minced garlic
1 can (14.5 oz.) diced tomatoes
1 tsp. minced ginger (fresh or bottled)
1/4 cup mango chutney
2 tsp. curry powder
9 cups fresh spinach, washed, tough stems removed (if necessary)
1/2 cup sour cream
black pepper
1. Boil 2 2/3 cups lightly salted water in covered, med. sized saucepan. Add rice, stir, turn heat to low. Cover pan and simmer til rice is tender, about 20 min.
2. Heat oil in deep 12 in. skillet over med. heat. Peel and coarsely chop onion, adding to skillet as you chop. Cook, stirring occasionally, while you cut the chicken into bite sized pieces, adding to the skillet as you cut. Cook Stirring occasionally. While chicken cooks, add garlic to skillet.
3. When chicken is no longer pink in center (5-6 min) add tomatoes with juice, ginger, chutney and curry. Stir to mix well.
4. Scatter spinach over chicken mixture and cover. Steam 2 minutes. Remove skillet form heat and add sour cream. Stir until cream is mixed in. Season with black pepper to taste.
5. To serve, spoon mixture over rice.
*note: do not use reduced fat sour cream in this recipe.
Crock Pot Chicken Cacciatore
1/4 cup Italian salad dressing
3 lb. whole fryer chicken, cut up into pieces
1 large onion, coarsely chopped
1 green bell pepper, sliced in strips
1 large can crushed tomatoes
1/2 tsp. garlic powder
1/4 tsp. salt
3/4 tsp. thyme
1.Heat Italian dressing in a large skillet over medium/high heat.
2.Add chicken and cook until browned on both sides.
3.Meanwhile, place onions and peppers in crock pot.
4.Layer cooked chicken over the onion and peppers.
5.Combine tomatoes with salt, garlic powder and thyme; pour over top of chicken.
6.Cover and cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).
7.Serve over cooked rice or wide noodles.
Makes 8 or more servings
Chicken Skillet Dinner
1 lb shredded chicken
1 onion, chopped
2 cans crushed tomatoes
2 cups uncooked elbow macaroni
1 green pepper, chopped
1 small (8 oz.) can tomato sauce
½ cup water
2 tsp. chili powder or cumin
1.In a large skillet brown onions.
2.Add shredded chicken, crushed tomatoes, macaroni, green pepper, tomato sauce, water and chili powder.
3.Bring mixture to a boil
4.Reduce heat; cover and simmer for 20 minutes or until macaroni is tender.
Substitute rice for macaroni
Chicken Jambalaya
1 lb. cubed cooked chicken
1 onion, chopped
1 bell pepper, chopped
3 to 6 cloves of garlic, chopped
(3/4 tsp. garlic powder or 3 tsp. minced garlic or garlic flakes)
4 ribs of celery, chopped
2 small cans tomato paste
1 can (28 oz.) diced or crushed tomatoes
8 cups chicken broth
2 tsp. cayenne pepper
2 tsp. black pepper
1 tsp. orangano
½ tsp. thyme
2 bay leaves
Salt to taste
4 cups long grained rice, uncooked.
1.Sauté diced chicken meat in salt, black pepper and cayenne pepper until just warmed thoroughly.
2.In a large pot, sauté onions, garlic, peppers and celery in oil until onions begin to turn transparent.
3.In same pot, add tomato paste and let it brown a little.
4.Once the vegetables are translucent. deglaze the pan with 2 cups of broth.
a.Scraping the bottom of the pan to mix up any browned bits.
b.Stir until smooth, making sure the sautéed vegetables, tomato paste and stock are combined.
5.Add remaining seasoning, tomatoes and salt to taste.
6.Cook over low-medium heat for about 10 minutes.
7.Add chicken and cook additional 10 minutes.
8.Add rest of stock (broth) and stir in rice, combining thoroughly.
9.Cook for about 20 to 25 minutes or until the rice has absorbed all the liquid and is tender.
10. Turn heat down and let the sauce thicken, with pot uncovered.
11. Stir frequently for about 10 minutes.
Almost Home Made Chicken Stew
2 large cans cooked chicken, drained
2 cans diced or crushed tomatoes, undrained
1 can sliced potatoes, drained
1 can French cut green beans, drained
1 can sliced carrots, drained
1 small can sliced mushrooms, drained
½ tsp. instant minced onions
½ tsp. minced garlic
¼ tsp. celery seeds
¾ tsp. dried rosemary
1½ tsp. dried parsley flakes
1/8 tsp. black or red pepper
2 tbsp. all-purpose flour
¾ cup water
1.Combine all ingredients except chicken, flour, ¼ cup of water
and parsley flakes in a large pot or Dutch oven.
2.Bring to a boil over medium/high heat.
3.Meanwhile, dissolve flour in ¼ cup of water and stir into stew.
4.Continue to cook until liquid thickens to desired consistency;
stirring frequently.
5.Add chicken along with parsley and reduce heat to medium/low.
6.Simmer stew for about 8 minutes or until chicken is thoroughly heated.
7. Serve over cooked rice
Makes 6 to 8 servings
This is one of the easiest of my recipes and the fam loves it.
Chicken and Yellow Rice
1 3.5 pound chicken cut into 8 pieces
1 16oz bag seasoned yellow rice (I like Vigo brand)
4 medium size ripe tomatoes
1/4 lb real butter (1 stick)
1/4 cup peanut oil
4 cups hot water
salt and pepper
Salt and pepper the chicken pieces and brown them in peanut oil in skillet.
While browning chicken, pour rice from a 16oz bag of seasoned yellow rice into a 9×13 baking dish. quarter 4 tomatoes and set aside.
Preheat oven to 350 degrees
When chicken is browned (appx 15 mins) place each piece of chicken onto the dry rice burying slightly. cut 1 stick real butter into 1/2 inch thick pieces and place on the rice around the chicken. Press tomato pieces into the rice around the chicken. Pour 4 cups of hot water into baking dish.(optional, you can substitute 2 cups chicken broth for 2 cups of the water, it adds fat but the dish is a little richer) Put dish in oven on center rack and cook for 1 hour, remove from oven let sit for 10 minutes and serve.
if they tomtoes are the big kind, not the lime sized ones, the ones that are closer to an aorange, do this:
chicken:
1: grill the chicken like you would normally grill chicken.
(you can go on to step three while the chiken cooks)
2: cover the grilled chicken with itilan dressing after it is cooked. let this sit.
3: prepare the tomato & the rice
tomato:
1: cut the tomato in half, and scoop out the seeds, but don’t throw them away.
2:throw the hollowed out tomato in a frying pan and let it cook open end down for about 2 minutes, or untill it looks slightly soft
3: when you complete above, lightly glaze the tomato in itlain dressing
rice: cook the white rice normalley
now:
dice the chicken into very small pecies
put a little bit of rice in the bottom of the tomato
put a layer of chicken
more rice
and then paramsian cheese
cook in the oven open part up in a bread pan
serve open end down
enjoy!!!!
you can also substiut the itilan dressing for amranira souce, just dont add it untill you are about to cut it up
arroz con pollo – chicken with rice
INGREDIENTS
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
3/4 cup chopped onion
1 1/2 teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
1/2 cup white wine
1/8 teaspoon saffron
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley
DIRECTIONS
Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
Return chicken to the skillet, and cook to reheat. Stir in parsley