Chicken and RiceCategoriesRecipes
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Chicken and Rice

Serves 4People

Prep and Cook Time 35Min.

INGREDENTS

1000 ml water

2 Knorr chicken stock pot

300 g long grained rice

1 tbsp vegetable oil

1 small onion, chopped

1 medium red pepper, chopped

1 medium green pepper, chopped

1 small red chilli pepper, sliced finely Robertsons paprika (to season)

150 ml extra water

225 g frozen peas and carrots

400g fresh roast chicken, skinless

INSTRUCTIONS

Place the water and 1 Knorr Chicken Stock Pot in a saucepan and bring to the boil.

Add the rice, stir once, and return to the boil, then turn the heat down and follow cooking times on packaging.

Heat the oil in a wok and stir-fry the red pepper, green pepper, chilli pepper and crushed garlic for 2-3 minutes

.Now add the Robertsons Paprika and stir-fry for 2 minutes.

Add the cooked rice, frozen peas and carrots plus olives (if using) and stir in gently.

Add 150 ml water and 1 Knorr Chicken Stock Pot and bring the heat up until water is hot.

Add the shredded chicken and stir the chicken in with the rice.

Reduce heat and simmer for until extra water is absorbed by rice.

It’s ok for the rice to get quite soft in this dish.

Serve once the extra water is absorbed and the chicken and vegetable are hot.

Short-rib-stewCategoriesRecipes
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Slow-Cooker Short Rib Stew

YIELDS:4

PREP TIME:30 MINS

TOTAL TIME:8 HOURS 30 MINS

INGREDIENTS

4 1/2 lb. ribs (about 3 large short ribs)

kosher salt

1/2 c. all-purpose flour

2 tbsp. butter

1 onion, chopped

4 cloves garlic, minced

2 bay leaves

1 tsp. freshly chopped thyme

3 carrots, chopped

3 celery stalks, chopped

2 c. chopped potatoes (Yukon Gold or new potatoes)

1 tsp. Worcestershire sauce

3 tbsp. tomato paste

2 c. beef broth

2 c. red wine

1 28-oz. can crushed tomatoes

2 c. wild rice

DIRECTIONS

  1. In a large mixing bowl, pat short ribs dry with a paper towel.
  2. Salt generously and dredge in flour until evenly coated.
  3. In a large Dutch oven over medium-high heat, melt butter.
  4. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes.
  5. Remove meat and add to slow cooker. Stir in all remaining ingredients except rice; season with salt and cook on low, 8 hours.
  6. Meat should be tender and fall off the bone. Skim off top layer of fat and remove bay leaves.
  7. Meanwhile, cook wild rice according to package directions. Serve stew over wild rice.
Creamy One-Pot Turkey and RiceCategoriesRecipes
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Creamy One Pot Turkey and Rice

PREP TIME 5 minutes

COOK TIME 25 minutes

TOTAL TIME 30 minutes

Ingredients

  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup chopped mushrooms
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 2 cups chicken stock
  • 1 cup milk (I used 2%)
  • 2 cups cooked turkey, chopped (or chicken)
  • 1 cup rice
  • 1 cup frozen corn kernels
  • 1 cup frozen peas

Instructions

  1. In a large skillet with a lid, melt the butter over medium heat.
  2. Add the onion, garlic and mushrooms and cook, stirring for 2-3 minutes or until the onion is softened.
  3. Add the flour, salt, pepper, thyme and paprika and continue to cook, stirring, for 1 minute.
  4. Slowly stir in the milk and chicken broth.
  5. Add the turkey and the rice and bring to a boil over medium heat.
  6. Stir, reduce the heat to low, and cover with a lid.
  7. Simmer for 15-20 minutes or until the rice is tender.
  8. Stir in the corn and peas and heat through.

For this recipe I used long grain white rice. If you’re using a different type of rice, you may need to adjust the amount of liquid or the cooking time. For the rice I use, I needed 2 cups of liquid for 1 cup of rice and 20 minutes of cooking time. If the rice you are using is different (according to the package directions), adjust the amount of chicken broth and cooking time accordingly

mushroom-risottoCategoriesRecipes
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Mushroom Chicken “Risotto”

  • Cooking Time15 mins
  • Recipe Makes4 servings
  • Prep time15 mins
  • Recipe Makes4
  • Ingredients
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 Tbsp. margarine or butter, divided
  • 1 medium onion, chopped
  • 1 package (227 g) cremini mushrooms, sliced
  • 1 pouch Knorr® Sidekicks® Country Mushroom Rice & Vermicelli Side Dish
  • 1/2 cup (125 mL) milk
  • 1/2 cup (125 mL) frozen green peas

Directions

  •  1SEASON chicken, if desired, with salt and pepper. Melt 1 Tbsp, (15 mL) margarine in large nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.
  •  2MELT remaining 1 Tbsp. (15 mL) margarine in same skillet over medium-high heat and cook mushrooms, stirring occasionally, until golden, about 3 minutes.
  •  3ADD 1 1/2 cups (375 mL) water, Knorr® Sidekicks® Country Mushroom Rice & Vermicelli Side Dish, milk and peas to same skillet and bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, 7 minutes, or until rice is tender. Stir in chicken until heated through and garnish if desired with chopped fresh chives and grated parmesan cheese; now it’s delicious. Dig in!