Microwave Chicken Rice and Corn
By
Donna Graffagnino
@StillWild
8
I've always liked to mix up these ingredients on my plate so one day I experimented by pan searing the chicken then throwing everything into a casserole dish and cooking it in the microwave. It came out great, so since then I've doctored it up a little, sometimes I add the corn and sometimes I don't. Many of the rice dishes are coming out in low sodium so it's easy to watch your sodium intake while enjoying the convenience of rice mixes, and I'm all about quick and easy meals that taste good.
Add peas, broccoli, carrots, or any other veggies you like.
Add peas, broccoli, carrots, or any other veggies you like.
Ingredients
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7-8boneless skinless chicken tenders
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1 stickmargarine, divided
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1 boxrice a roni chicken flavor
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1 boxzatarain's yellow rice
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1 tspgarlic powder
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2 tspminced dried onions
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1 tspdried parsley
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1 box(32 oz) swansons chicken broth, low sodium
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1 cwater
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1 can(s)whole kernel corn, drained
How to Make Microwave Chicken Rice and Corn
- In a skillet brown the chicken tenders in a 2 tablespoons margarine until nicely brown on both sides. When chicken is cool pull apart into bite size chunks and set aside.
- In a 4 quart microwave safe casserole add yellow rice, seasoning packet from Rice a Roni box, drained corn, 4 tbsp margarine, dried onions, parsley and garlic. Set aside.
- In same skillet melt 1 or 2 tablespoons margarine and Rice a Roni dry rice; cook over medium heat until vermicelli is golden brown, scraping up the bits from the bottom of the skillet. Add this to the casserole dish.
- Add chicken broth, water, and chicken to the rice mixture and stir well. Microwave uncovered for 5 minutes and stir.
- Microwave another 5 minutes on high and stir. Continue to cook on high, stirring every couple of minutes until liquid is absorbed.
- Test rice for doneness and if needed add 1/2 cup water and cook 2 more minutes. Remove from microwave, cover and let stand a few minutes before serving. Big and little kids love this!
