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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Chicken and Rice

This Chicken and Rice recipe is a quick and easy family favorite. One online reviewer says, "Followed the recipe exactly and will make again as it was an easy weeknight dinner served with broccolini."

Cooking Light OCTOBER 2010

  • Yield: 4 servings (serving size: 2 chicken thighs and 1/2 cup rice mixture)
  • Cost Per Serving:$2.41

Ingredients

  • 1 tablespoon olive oil
  • 8 bone-in chicken thighs, skinned
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups chopped onion
  • 1 carrot, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 cup long-grain white rice
  • Cooking spray
  • 1 cup fat-free, lower-sodium chicken broth
  • 1/4 cup water
  • 3 tablespoons heavy whipping cream
  • 1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese

Preparation

1. Preheat oven to 350°.

2. Heat oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add 4 chicken thighs to pan; sauté 3 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining chicken.

3. Add onion and carrot to pan; sauté 4 minutes. Add mushrooms; sauté 5 minutes. Add garlic; sauté 1 minute, stirring constantly. Add rice; sauté 1 minute. Spoon rice mixture into a 13 x 9-inch glass baking dish coated with cooking spray; stir in broth, 1/4 cup water, and cream. Arrange chicken over rice mixture; sprinkle with cheese. Bake at 350° for 45 minutes or until chicken is done.

Nutritional Information

Amount per serving
  • Calories: 519
  • Fat: 16.3g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 37.3g
  • Carbohydrate: 53.5g
  • Fiber: 2.9g
  • Cholesterol: 141mg
  • Iron: 3.8mg
  • Sodium: 717mg
  • Calcium: 188mg
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Chicken and Rice recipe

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