14 Ground Chicken and Rice Recipes You’ll Want to Save Forever

I’ve gathered a delightful list of 14 ground chicken and rice recipes that I know you’ll adore. From classic casseroles to vibrant skillet meals, there’s something for every craving. Each recipe is easy to customize with your favorite spices and ingredients. Whether you’re craving comfort or need a quick weeknight fix, you’ll find something special here. Let’s explore these flavor-packed recipes together!

Classic Chicken and Rice Casserole

Savor the comforting and hearty flavors of a classic chicken and rice casserole, a dish that combines simplicity with deliciousness. This dish is perfect for a cozy family dinner, a potluck, or even meal prepping for the week. Ground chicken is a lean protein that quickly absorbs the savory flavors of the herbs and spices, while the rice acts as a perfect base to soak up the creamy sauce. The casserole is topped with a golden, cheesy crust that adds a delightful texture to each bite.

This recipe is designed to serve 4-6 people, making it ideal for small gatherings or a family meal with leftovers. The preparation is straightforward and doesn’t require any complicated techniques, making it accessible for cooks of all skill levels. Plus, it’s a versatile dish that allows for variations if you want to add vegetables or adjust the seasoning to your liking.

Ingredients:

• 1 pound ground chicken
• 1 cup uncooked long-grain white rice
• 1 can (10.5 oz) cream of chicken soup
• 1 3/4 cups chicken broth
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees it will be hot enough to cook the casserole evenly once it’s assembled.
2. Cook the Ground Chicken: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant—about 2 minutes. Add the ground chicken and cook until browned, breaking it into smaller pieces with a spatula. Season with thyme, paprika, salt, and pepper.
3. Combine Ingredients: In a large mixing bowl, combine the cooked ground chicken mixture, uncooked rice, cream of chicken soup, and chicken broth. Stir until all ingredients are well combined and the rice is evenly coated with the sauce.
4. Assemble the Casserole: Transfer the chicken and rice mixture into a greased 9×13 inch baking dish. Spread it evenly across the dish to guarantee even cooking.
5. Add the Cheese Topping: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. This will melt into a delicious, gooey layer during baking.
6. Bake the Casserole: Place the dish in the preheated oven and bake for 40-45 minutes, or until the rice is tender and the cheese is bubbly and golden brown.
7. Garnish and Serve: Once done, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving to add a pop of color and freshness.

Extra Tips:

When preparing the casserole, feel free to add vegetables like peas, carrots, or broccoli for extra nutrition and flavor. If you prefer a spicier dish, consider adding a pinch of cayenne pepper or a few dashes of hot sauce to the chicken mixture.

Also, confirm the rice is fully submerged in the liquid before baking to prevent it from drying out. Leftovers can be stored in an airtight container in the refrigerator for up to three days, making this dish a great option for meal prep.

Spicy Ground Chicken Fried Rice

Spicy Ground Chicken Fried Rice is a delectable fusion dish that combines the bold flavors of Asian cuisine with the savory appeal of ground chicken. This dish is perfect for those who love a spicy kick and the satisfying texture of fried rice. It’s a one-pan wonder that makes for a quick and easy weeknight dinner, yet it’s impressive enough to serve at a dinner party. With its balance of protein, vegetables, and rice, this dish isn’t only delicious but also nutritious.

The beauty of Spicy Ground Chicken Fried Rice lies in its versatility. You can easily adjust the spice level to suit your taste, and it’s a great way to use up any leftover rice you might’ve in the fridge. Plus, the addition of fresh vegetables adds color, crunch, and a nutritional boost. This recipe serves 4-6 people, making it an ideal choice for family meals or when you’re entertaining guests.

Ingredients:

• 1.5 pounds ground chicken
• 4 cups cooked jasmine rice (preferably chilled)
• 3 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 2 teaspoons chili paste or sriracha
• 1 red bell pepper, diced
• 1 cup frozen peas and carrots
• 4 green onions, sliced
• 2 large eggs, beaten
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish (optional)

Cooking Instructions:

1. Prepare the Ingredients: Make sure all your ingredients are prepped and ready. Dice the onion and bell pepper, mince the garlic, grate the ginger, and slice the green onions. It’s important to have everything ready as this dish cooks quickly.
2. Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground chicken and cook until browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes. Once cooked, transfer the chicken to a plate and set aside.
3. Sauté Aromatics and Vegetables: In the same skillet, add another tablespoon of oil. Add the diced onion, garlic, and ginger, cooking until fragrant and the onion becomes translucent, about 2-3 minutes. Stir in the red bell pepper and cook for another 2 minutes.
4. Add Rice and Sauces: Push the vegetables to the side of the skillet and add the last tablespoon of oil. Add the cooked rice, soy sauce, oyster sauce, fish sauce, and chili paste. Stir everything together, ensuring the rice is well-coated with the sauces. Stir-fry for about 3 minutes.
5. Incorporate Chicken and Vegetables: Return the cooked chicken to the skillet, along with the frozen peas and carrots. Mix everything together and cook for an additional 2-3 minutes until everything is heated through.
6. Scramble the Eggs: Make a well in the center of the rice mixture and pour the beaten eggs into it. Let them set for a few seconds, then scramble them and mix them into the rice.
7. Finish with Green Onions: Stir in the sliced green onions, and season with salt and pepper to taste. Cook for another minute, ensuring everything is well combined.
8. Serve and Garnish: Transfer the fried rice to a serving platter. Garnish with fresh cilantro and lime wedges, if desired, for an extra burst of flavor.

Extra Tips:

For the best texture, use day-old rice as it tends to be drier and won’t clump together when stir-fried. If you don’t have leftover rice, cook fresh rice, spread it out on a baking sheet, and let it cool in the fridge for at least 30 minutes.

Adjust the level of spice according to your preference by increasing or decreasing the amount of chili paste or sriracha. Additionally, feel free to add or substitute vegetables based on what you have on hand, such as broccoli, snap peas, or corn, to make the dish your own.

Creamy Chicken Risotto With Peas

Creamy Chicken Risotto With Peas is a comforting and flavorful dish that combines the tenderness of ground chicken with the richness of creamy rice and the subtle sweetness of peas. This delightful meal is perfect for any occasion, whether it’s a family dinner or a special gathering with friends.

The creamy texture and the blend of aromatic herbs and spices make this risotto a satisfying and heartwarming dish that everyone will love.

The recipe for Creamy Chicken Risotto With Peas involves a few simple steps and ingredients. By using ground chicken, the dish becomes both time-efficient and packed with protein. The addition of peas not only adds a pop of color but also infuses the risotto with a fresh, slightly sweet flavor that complements the savory elements perfectly.

With a preparation time of about 45 minutes, you can enjoy this delicious risotto that serves 4-6 people.

Ingredients:

• 1 pound ground chicken
• 1 1/2 cups Arborio rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 4 cups chicken broth
• 1 cup dry white wine
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients. Chop the onion and mince the garlic. Measure out the rice, chicken broth, and wine.
2. Cook the Ground Chicken: In a large skillet or saucepan, heat the olive oil over medium heat. Add the ground chicken and cook until browned, breaking it up with a spoon as it cooks. Once cooked, remove the chicken from the pan and set aside.
3. Sauté the Aromatics: In the same pan, add the butter and let it melt. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
4. Toast the Rice: Add the Arborio rice to the pan and stir well to coat the grains with the oil and butter. Cook the rice for about 2-3 minutes until it begins to look slightly translucent at the edges.
5. Deglaze with Wine: Pour in the white wine and stir continuously until the wine is absorbed by the rice. This step will add a depth of flavor to the risotto.
6. Add Broth Gradually: Begin adding the chicken broth, one cup at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process usually takes about 15-20 minutes.
7. Incorporate the Chicken and Peas: Once the rice is cooked to a creamy consistency, return the cooked ground chicken to the pan and add the frozen peas. Stir everything together and cook for an additional 5 minutes, allowing the peas to heat through.
8. Finish with Cheese and Seasonings: Stir in the grated Parmesan cheese until melted and creamy. Season the risotto with salt and pepper to taste.
9. Serve and Garnish: Remove from heat and let it rest for a couple of minutes. Serve the risotto hot, garnished with fresh parsley.

Extra Tips:

When making risotto, it’s important to stir frequently to release the starches from the rice, which contributes to the creamy texture.

If you prefer a richer flavor, you can substitute part of the chicken broth with vegetable broth. For a vegetarian version, simply omit the ground chicken and use vegetable broth instead.

Remember to taste and adjust the seasoning at the end, as the Parmesan cheese can add a good amount of saltiness to the dish. Enjoy your creamy chicken risotto with a glass of your favorite white wine for a perfect pairing.

Teriyaki Chicken and Rice Bowls

Teriyaki Chicken and Rice Bowls are a delicious and satisfying meal perfect for any family dinner or meal prep. This dish combines the savory and sweet flavors of teriyaki sauce with tender ground chicken and fluffy rice, creating a harmonious balance of taste and texture.

The addition of colorful vegetables not only enhances the visual appeal but also adds nutritional value, making it a wholesome and well-rounded meal.

This recipe isn’t only easy to prepare but also customizable, allowing you to adjust the ingredients to suit your family’s preferences or dietary needs. With just a few ingredients and minimal cooking time, you can have a restaurant-quality meal on your table in no time.

Whether you’re a novice cook or a seasoned chef, these Teriyaki Chicken and Rice Bowls are sure to become a staple in your meal rotation.

Ingredients (Serves 4-6):

• 1 ½ pounds ground chicken
• 2 cups jasmine rice
• 1 tablespoon vegetable oil
• 1 cup teriyaki sauce
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 1 cup snap peas
• 3 green onions, sliced
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear. This helps to remove excess starch and prevent the rice from becoming sticky.

In a medium saucepan, bring 4 cups of water to a boil, add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.

2. Prepare the Vegetables: While the rice is cooking, chop the red bell pepper, broccoli florets, and snap peas into bite-sized pieces. Set them aside.

3. Cook the Ground Chicken: Heat the vegetable oil in a large skillet over medium heat. Add the ground chicken, breaking it apart with a wooden spoon. Cook for about 5-7 minutes, until the chicken is no longer pink. Season with salt and pepper to taste.

4. Add Vegetables and Teriyaki Sauce: Add the chopped bell pepper, broccoli, and snap peas to the skillet with the chicken. Stir fry the mixture for about 5 minutes, or until the vegetables are tender-crisp.

Pour in the teriyaki sauce and stir to coat everything evenly. Allow it to simmer for an additional 2-3 minutes until the sauce is heated through and slightly thickened.

5. Assemble the Bowls: Divide the cooked rice among serving bowls. Top each portion of rice with the teriyaki chicken and vegetable mixture. Garnish the bowls with sliced green onions and a sprinkle of sesame seeds for added flavor and crunch.

Extra Tips:

For an even more robust flavor, consider marinating the ground chicken in a mixture of soy sauce, garlic, and ginger for about 30 minutes before cooking.

You can also make this dish gluten-free by using a gluten-free teriyaki sauce. If you prefer a spicier kick, add a dash of red pepper flakes or a drizzle of sriracha sauce to the final dish.

Additionally, feel free to swap in your favorite vegetables such as zucchini or carrots to make the dish your own.

Southwest Chicken and Rice Skillet

This Southwest Chicken and Rice Skillet is a delicious, one-pan meal that combines the savory flavors of ground chicken with the earthy spices and ingredients typical of the Southwest.

It’s a quick and easy recipe perfect for busy weeknights or when you’re in the mood for something hearty and satisfying. With just the right amount of spice and a variety of textures, this dish is sure to become a family favorite. Plus, it’s a fantastic way to use ground chicken in a new and exciting way.

The dish is seasoned with a blend of cumin, chili powder, and lime juice, which infuse the rice and chicken with a zesty kick. Black beans and corn add both color and nutrition, making this meal not only delicious but also healthy.

Topped with melted cheese and fresh cilantro, this skillet meal is ideal for serving 4-6 people. Pair it with a simple green salad or tortilla chips for a complete meal that everyone will love.

Ingredients:

• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cups chicken broth
• 1 tablespoon lime juice
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Heat the Skillet: In a large skillet over medium heat, add the olive oil. Once the oil is hot, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
2. Cook the Chicken: Add the ground chicken to the skillet. Use a spatula to break up the meat into small pieces and cook until it’s no longer pink, about 5-7 minutes.
3. Season and Combine Ingredients: Stir in the cumin, chili powder, salt, and pepper. Mix well to coat the chicken evenly with the spices. Add the rice and sauté for another 2 minutes, allowing the rice to absorb some of the flavors.
4. Add Liquids and Simmer: Pour in the chicken broth, lime juice, and the can of diced tomatoes with their juice. Stir to combine, and bring the mixture to a boil.
5. Cook the Rice: Once boiling, reduce the heat to low and cover the skillet. Let it simmer for about 15 minutes or until the rice is cooked and has absorbed most of the liquid.
6. Add Beans and Corn: Stir in the black beans and corn kernels. Continue to cook for another 5 minutes or until everything is heated through.
7. Melt the Cheese: Sprinkle the shredded cheddar cheese over the top of the skillet. Cover the skillet again and let the cheese melt, about 2-3 minutes.
8. Garnish and Serve: Remove the skillet from heat and garnish with freshly chopped cilantro. Serve immediately.

Extra Tips:

For added depth of flavor, consider adding a dash of smoked paprika or a pinch of cayenne pepper if you prefer a spicier dish.

If you find the dish too dry, add a splash more chicken broth or water to reach your desired consistency. This recipe is also versatile; feel free to add in other vegetables like bell peppers or zucchini for extra nutrition.

If you have leftovers, this dish reheats well and can be stored in an airtight container in the fridge for up to three days.

Mediterranean Chicken and Rice Pilaf

Mediterranean Chicken and Rice Pilaf is a delightful dish that combines the rich, savory flavors of the Mediterranean with the comforting texture of rice pilaf. This dish is a perfect blend of ground chicken seasoned with aromatic herbs, perfectly cooked rice, and a medley of vegetables that not only add a burst of color but also a depth of flavor.

It’s an ideal choice for a family dinner or when you’re hosting guests, as it offers a hearty, satisfying meal that can cater to a variety of palates. This recipe is designed to serve 4-6 people and is relatively simple to prepare, making it a great option for both novice cooks and those more experienced in the kitchen.

The key to this dish is in the layering of flavors, starting with the browning of the chicken and building up to a final flourish with fresh herbs. The use of a single pot for cooking guarantees that the flavors meld beautifully while also making cleanup a breeze.

Ingredients:

• 1 pound ground chicken
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon

Cooking Instructions:

1. Prep the Ingredients: Begin by preparing all your ingredients. Chop the onion, mince the garlic, dice the bell pepper, and halve the cherry tomatoes. Set all these aside for easy access while cooking.
2. Cook the Ground Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground chicken and cook for about 5-7 minutes, or until it’s no longer pink. Break it apart with a wooden spoon as it cooks to guarantee even browning.
3. Add Aromatics: Once the chicken is cooked, add the chopped onion and garlic to the pot. Sauté for about 3 minutes until the onions are translucent and the garlic is fragrant.
4. Incorporate Vegetables and Spices: Stir in the diced bell pepper and halved cherry tomatoes. Sprinkle the cumin, oregano, smoked paprika, salt, and pepper over the mixture. Cook for another 2 minutes, allowing the spices to bloom.
5. Cook the Rice: Pour in the rice and stir well to coat it with the oil and spices. Add the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the rice is fully cooked and has absorbed most of the liquid.
6. Finish the Dish: Once the rice is cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes. Then, uncover and fluff the rice with a fork. Stir in the lemon juice and chopped parsley.

Extra Tips:

For an added layer of flavor, consider toasting the rice in the pot with the oil and spices before adding the broth. This step can enhance the nutty flavor of the rice.

If you prefer a spicier dish, add a pinch of red pepper flakes along with the other spices. Additionally, for a bit of crunch, sprinkle some toasted pine nuts over the dish just before serving.

Remember to taste for seasoning and adjust the salt and pepper to your liking before serving.

Curried Chicken and Rice Soup

Curried Chicken and Rice Soup is a hearty and flavorful dish that combines the comforting warmth of chicken soup with the robust spices of curry. This dish is perfect for those chilly days when you need something that will both fill and warm you up. The rich, aromatic flavors blend beautifully with the tender pieces of chicken and the soft grains of rice, creating a soup that’s both satisfying and delicious.

The soup isn’t only easy to prepare but also adaptable to suit your taste preferences. You can adjust the level of spice to make it as mild or as hot as you like, and it’s a great way to use up leftover chicken or rice. This dish is ideal for serving a family of 4-6 people, providing a wholesome meal that everyone can enjoy.

Ingredients for 4-6 Servings

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound ground chicken
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 6 cups chicken broth
• 1 cup coconut milk
• 1 cup jasmine rice
• 2 cups mixed vegetables (such as carrots, peas, and bell peppers)
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime

Cooking Instructions

1. Prepare Ingredients: Begin by gathering all your ingredients and chopping the onion, mincing the garlic, and grating the ginger. This will guarantee a smooth cooking process.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
3. Cook Chicken: Add the ground chicken to the pot, breaking it up with a spoon. Cook until the chicken is browned and fully cooked through, about 5-7 minutes.
4. Add Spices: Stir in the curry powder, cumin, and coriander. Cook for another minute to allow the spices to release their aromas and infuse the chicken.
5. Simmer Soup: Pour in the chicken broth and coconut milk, stirring to combine. Add the jasmine rice and mixed vegetables. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the rice is tender.
6. Season and Serve: Taste and season the soup with salt and pepper as needed. Stir in the chopped cilantro and lime juice just before serving for a fresh, zesty finish.

Extra Tips

For a creamier texture, you can blend a portion of the soup before adding the cilantro and lime juice. If you prefer a thicker consistency, allow the soup to simmer longer until it reaches your desired thickness.

Additionally, you can substitute ground chicken with shredded rotisserie chicken for convenience. To add more heat, consider adding a pinch of cayenne pepper or a dash of hot sauce.

Finally, if you’re planning to make this soup ahead of time, cook the rice separately and add it to the soup just before serving to prevent it from becoming too soft.

Lemon Herb Chicken and Rice Bake

The lemon herb chicken and rice bake isn’t only flavorful but also easy to prepare, making it an ideal choice for busy weeknights. The lemon juice adds a tangy brightness that complements the savory profile of the chicken and the richness of the rice. Fresh herbs like thyme and parsley add an earthy depth, while the garlic and onion infuse the dish with a warm, comforting aroma.

This dish is versatile and can be adjusted to include your favorite vegetables or additional spices to suit your taste preferences.

Ingredients (Serves 4-6):

• 1 lb ground chicken
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to guarantee it’s ready once your preparation is complete.
2. Sauté the Aromatics: Heat the olive oil in a large oven-safe skillet or casserole dish over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Cook the Chicken: Add the ground chicken to the skillet, breaking it up with a wooden spoon as it cooks. Season with salt and pepper, and cook until the chicken is no longer pink, approximately 5-7 minutes.
4. Combine Ingredients: Stir in the rice, ensuring it’s well-coated with the oil and chicken juices. Add the chicken broth, lemon juice, and lemon zest, stirring to combine. Bring the mixture to a gentle simmer.
5. Add Herbs: Sprinkle the fresh thyme leaves and half of the chopped parsley over the mixture. Stir gently to incorporate the herbs throughout.
6. Bake the Dish: Cover the skillet or casserole dish with a lid or foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice is tender and has absorbed the broth.
7. Finish and Serve: Remove the dish from the oven and let it sit, covered, for about 5 minutes to allow the flavors to meld. If desired, sprinkle the top with grated Parmesan cheese and the remaining parsley before serving.

Extra Tips:

For a more robust flavor, consider adding a pinch of red pepper flakes or a dash of hot sauce to the dish when sautéing the aromatics.

You can also incorporate vegetables like peas, bell peppers, or spinach to make the dish more nutritious and colorful.

If you find that the rice isn’t fully cooked after the baking time, simply add a bit more broth and continue baking for an additional 5-10 minutes until the desired texture is achieved.

Adjust the seasoning according to your taste preferences, and enjoy this comforting and flavorful meal with your loved ones.

Buffalo Chicken and Rice Stuffed Peppers

Buffalo Chicken and Rice Stuffed Peppers is a delightful and spicy twist on the classic stuffed pepper recipe. This dish combines the zesty flavors of buffalo chicken with the heartiness of rice, all encased in sweet, tender bell peppers.

It’s a perfect meal for those who enjoy a bit of heat and is sure to be a crowd-pleaser at family dinners or gatherings. The combination of flavors and textures in this dish makes it both satisfying and nutritious, providing a balanced meal with protein, carbs, and vegetables all in one.

This recipe serves 4-6 people and is relatively simple to prepare, making it a great option for a weeknight dinner. The ingredients are straightforward, and once you have everything prepped, the oven does most of the work.

Whether you’re a fan of buffalo wings or just looking to try something new, these Buffalo Chicken and Rice Stuffed Peppers are sure to become a favorite.

Ingredients:

• 6 large bell peppers (any color)
• 1 pound ground chicken
• 1 cup uncooked rice
• 1 cup buffalo sauce
• 1 cup shredded cheddar cheese
• 1/2 cup diced celery
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon dried parsley (optional, for garnish)

Cooking Instructions:

1. Preheat and Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.
2. Cook the Rice: In a pot, cook the rice according to package instructions, then set aside.
3. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the onions and celery, sautéing until they become translucent. Add the minced garlic and cook for another 30 seconds. Add the ground chicken, cooking until it’s browned and no longer pink. Season with salt and pepper.
4. Combine the Filling: Once the chicken is cooked, stir in the cooked rice and buffalo sauce. Mix until everything is well combined and heated through. Remove from heat and stir in half of the shredded cheddar cheese.
5. Stuff the Peppers: Spoon the buffalo chicken and rice mixture into each bell pepper, packing it tightly. Top each pepper with the remaining shredded cheddar cheese.
6. Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Garnish and Serve: Remove from the oven, garnish with dried parsley if desired, and allow to cool slightly before serving.

Extra Tips:

When preparing Buffalo Chicken and Rice Stuffed Peppers, consider using a mix of different colored bell peppers for a more visually appealing presentation. If you prefer a milder flavor, you can adjust the amount of buffalo sauce to taste or use a milder sauce altogether.

For added creaminess, consider mixing a bit of cream cheese into the filling. If you have leftovers, these stuffed peppers reheat well in the oven or microwave, making them perfect for meal prep or next-day lunches.

Cajun Chicken and Rice Jambalaya

Cajun Chicken and Rice Jambalaya is a flavorful and hearty dish that brings the vibrant tastes of the Louisiana bayou to your kitchen. This one-pot meal combines tender ground chicken with aromatic vegetables and spices, creating a symphony of flavors that dance on your taste buds. Perfect for family gatherings or a cozy night in, this dish is sure to satisfy both your hunger and your craving for something zesty and satisfying.

The beauty of this Cajun Chicken and Rice Jambalaya lies in its simplicity and depth of flavor. The spicy kick from traditional Cajun seasoning is balanced by the earthiness of rice and the sweetness of bell peppers, onions, and tomatoes. As the ingredients simmer together, they create a rich and savory sauce that envelops each grain of rice and every bite of chicken.

Whether you’re a seasoned cook or a beginner in the kitchen, this jambalaya is a must-try recipe that will transport you straight to New Orleans.

Ingredients (Serves 4-6):

• 1 pound ground chicken
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 1/2 cups long-grain white rice
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 cups chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients. Dice the onion, bell peppers, and celery, mince the garlic, and set them aside.
2. Cook the Ground Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground chicken and cook until it’s browned and fully cooked, about 5-7 minutes. Break up any large pieces with a wooden spoon.
3. Sauté the Vegetables: Add the diced onion, green and red bell peppers, celery, and garlic to the pot. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
4. Add the Rice and Seasonings: Stir in the rice, Cajun seasoning, paprika, thyme, and a pinch of salt and pepper. Cook for about 2 minutes, allowing the rice to toast slightly and the spices to bloom.
5. Incorporate the Liquids: Pour in the diced tomatoes and chicken broth. Stir well to combine all ingredients, ensuring no rice is sticking to the bottom of the pot.
6. Simmer the Jambalaya: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. Stir occasionally, ensuring the rice absorbs the liquid and becomes tender.
7. Final Touches: Once the rice is fully cooked, taste and adjust the seasoning if necessary. Remove from heat and let it sit, covered, for an additional 5 minutes.
8. Serve and Garnish: Fluff the jambalaya with a fork, then serve hot, garnished with sliced green onions for added freshness and color.

Extra Tips:

When making Cajun Chicken and Rice Jambalaya, feel free to adjust the level of spiciness according to your preference by increasing or decreasing the Cajun seasoning. For an authentic touch, you can add sausage or shrimp to the dish, cooking them alongside the chicken for added depth of flavor.

If you find the rice isn’t fully cooked after the initial simmering time, add a bit more broth and continue to cook until the rice reaches the desired tenderness. Remember, jambalaya is a versatile dish, so get creative with the ingredients to make it your own!

Chicken and Rice Lettuce Wraps

Chicken and Rice Lettuce Wraps are a delightful and healthy meal option, perfect for a light lunch or dinner. This dish combines the savory flavors of ground chicken and rice, all wrapped in crisp lettuce leaves. It’s an ideal choice for those looking to enjoy a low-carb meal without compromising on taste. The wraps are easy to prepare and provide a revitalizing crunch with every bite, making them a hit for family meals or casual gatherings.

The preparation involves cooking ground chicken with aromatic spices and mixing it with fluffy rice, creating a satisfying filling. The mixture is then spooned into fresh lettuce leaves, adding a crisp contrast to the warm filling. This recipe is designed to serve 4-6 people, making it perfect for a family meal or a small dinner party. With just a few simple ingredients, you can create a dish that’s both nutritious and full of flavor.

Ingredients (serves 4-6):

• 1 pound ground chicken
• 1 cup cooked rice (white or brown)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• 1 head of butter lettuce or iceberg lettuce
• 2 green onions, chopped
• 1/4 cup cilantro, chopped
• Optional: Sriracha or hot sauce for serving

Cooking Instructions:

1. Prepare the Rice: Begin by cooking the rice according to the package instructions. Once done, set it aside to cool slightly.
2. Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
3. Add Chicken and Spices: Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until the chicken is browned and fully cooked. Stir in the soy sauce, hoisin sauce, grated ginger, salt, and pepper. Mix well to combine all the flavors.
4. Combine with Rice: Add the cooked rice to the skillet with the chicken mixture. Stir to combine thoroughly, allowing the rice to absorb the flavors. Cook for an additional 2-3 minutes.
5. Prepare Lettuce Wraps: Carefully separate the lettuce leaves and rinse them under cold water. Pat them dry with a paper towel. Arrange them on a serving platter.
6. Assemble Wraps: Spoon the chicken and rice mixture into each lettuce leaf, adding a sprinkle of chopped green onions and cilantro on top. If desired, add a dash of Sriracha or hot sauce for an extra kick.
7. Serve: Serve the wraps immediately, allowing your guests to pick them up and enjoy the flavors and textures.

Extra Tips:

For the best results, choose fresh, crisp lettuce leaves that can hold the filling without tearing. Butter lettuce is especially recommended for its pliability and mild flavor.

If you prefer a spicier version, add more ginger or a pinch of red pepper flakes during cooking. Also, feel free to customize the wraps by adding other ingredients such as shredded carrots, bell peppers, or peanuts for added crunch and nutrition. Enjoy experimenting with different flavors to make the dish your own!

Thai Basil Chicken and Rice

Thai Basil Chicken and Rice is a flavorful and aromatic dish that brings the vibrant tastes of Thailand right to your kitchen. This dish features ground chicken cooked in a savory sauce with fragrant Thai basil, served over a bed of steamed jasmine rice. It’s a perfect balance of spicy, sweet, and salty flavors, making it a great choice for a family meal or a dinner party.

Whether you’re a fan of Thai cuisine or just looking to try something new, this dish is sure to impress.

The key to this recipe is the use of fresh Thai basil, which has a distinct anise-like flavor that sets it apart from regular basil. Combined with garlic, chilies, and a blend of soy sauce and fish sauce, the ground chicken absorbs all the delicious flavors, resulting in a dish that’s both comforting and exotic.

Not only is this recipe easy to make, but it also comes together quickly, making it an excellent option for busy weeknights.

Ingredients (Serves 4-6):

• 2 cups jasmine rice
• 2 tablespoons vegetable oil
• 1 pound ground chicken
• 4 cloves garlic, minced
• 2-3 Thai chilies, sliced
• 1 red bell pepper, sliced
• 1/4 cup chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sugar
• 1 cup fresh Thai basil leaves
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions or use a rice cooker for best results. Once cooked, fluff with a fork and set aside.
2. Cook the Chicken: Heat the vegetable oil over medium-high heat in a large skillet or wok. Add the minced garlic and Thai chilies, stirring until fragrant, about 30 seconds. Add the ground chicken and cook, breaking it up with a spoon until it’s browned and cooked through, about 5-7 minutes.
3. Add Vegetables and Sauces: Add the sliced red bell pepper to the skillet and stir-fry for an additional 2 minutes. Pour in the chicken broth, soy sauce, fish sauce, oyster sauce, and sugar. Stir everything together and let it simmer for 3-4 minutes until the sauce has slightly thickened and coats the chicken.
4. Incorporate Thai Basil: Turn off the heat and fold in the fresh Thai basil leaves, stirring until they’re wilted and well distributed throughout the chicken mixture.
5. Serve: Serve the Thai basil chicken over the prepared jasmine rice. Garnish with lime wedges on the side for an extra burst of flavor.

Extra Tips:

When preparing Thai Basil Chicken and Rice, it’s important to use fresh Thai basil for the most authentic flavor. If you can’t find Thai basil, you can substitute it with regular basil, but note that the flavor profile will be slightly different.

Adjust the number of Thai chilies to your heat preference; fewer chilies will result in a milder dish. Finally, make certain all ingredients are prepped before you start cooking, as the process moves quickly once you begin. Enjoy your homemade taste of Thailand!

Italian Chicken and Rice Meatballs

Italian Chicken and Rice Meatballs are a delightful twist on traditional meatballs, incorporating the wholesome flavors of Italian cuisine with the lightness of ground chicken. They offer a comforting and delicious meal that can be served as a main dish or a hearty appetizer. The inclusion of rice adds a tender texture to the meatballs, while Italian herbs and Parmesan cheese bring a flavorful depth that’s sure to gratify.

Whether you’re preparing a family dinner or entertaining guests, these meatballs are a versatile and convenient option. Perfect for a serving size of 4-6 people, this recipe combines the savory flavors of garlic, onions, and herbs with the subtle sweetness of tomato sauce.

Once cooked, these meatballs can be enjoyed on their own, over a bed of pasta, or even stuffed into a crusty bread roll for a tasty sandwich. The following ingredients and instructions will guide you through creating a dish that’s both pleasing to the palate and easy to prepare.

Ingredients:

• 1 pound ground chicken
• 1 cup cooked rice
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups marinara sauce
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Mixture: In a large mixing bowl, combine the ground chicken, cooked rice, Parmesan cheese, breadcrumbs, parsley, minced garlic, chopped onion, egg, oregano, salt, and black pepper. Mix everything thoroughly until all ingredients are well incorporated.
2. Form the Meatballs: Using your hands, shape the mixture into small balls, approximately 1.5 inches in diameter. This should yield around 18-24 meatballs, depending on the size.
3. Preheat the Pan: In a large skillet, heat the olive oil over medium heat. Confirm the pan is well-coated with oil to prevent the meatballs from sticking.
4. Cook the Meatballs: Place the meatballs in the skillet, making sure not to overcrowd them. Cook for about 8-10 minutes, turning occasionally, until they’re browned on all sides.
5. Simmer in Sauce: Once browned, reduce the heat to low and add the marinara sauce to the skillet. Cover and let the meatballs simmer in the sauce for an additional 15-20 minutes, allowing them to cook through and absorb the flavors.
6. Serve and Garnish: Transfer the meatballs and sauce to a serving dish. Garnish with fresh basil leaves if desired, and serve hot.

Extra Tips:

For even cooking, confirm the meatballs are similar in size. If you prefer a spicier version, add a pinch of red pepper flakes to the meat mixture.

To make the recipe gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or omit them altogether. These meatballs can also be baked in the oven at 400°F (200°C) for about 20 minutes if you prefer a lighter version without frying. Enjoy them as they’re or pair them with your favorite pasta or salad for a complete meal.

Honey Garlic Chicken and Rice Stir Fry

Honey Garlic Chicken and Rice Stir Fry is a delicious and satisfying dish that brings together tender ground chicken, aromatic garlic, and a sweet honey glaze, all tossed with perfectly cooked rice and fresh vegetables. This stir fry isn’t only quick to prepare, making it an ideal choice for weeknight dinners, but it’s also packed with flavors that will tantalize your taste buds. Perfect for serving a family or a small gathering, this dish combines the sweetness of honey with the savory notes of garlic and soy sauce, creating a harmonious balance that everyone will love.

The beauty of this recipe lies in its simplicity and versatility. You can easily adapt the vegetables to suit what you have on hand, making it a great way to use up leftovers or seasonal produce. Plus, cooking everything in one pan means less cleanup, allowing you to enjoy more time with loved ones. This Honey Garlic Chicken and Rice Stir Fry is sure to become a staple in your meal rotation, thanks to its quick preparation and satisfying flavors.

Ingredients for 4-6 Servings:

• 1 pound ground chicken
• 2 cups cooked white or brown rice
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1/2 cup carrots, julienned
• 1/4 cup green onions, chopped
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Cooking Instructions:

1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and ground ginger. Set aside for later use.
2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken, breaking it up with a spatula, and cook until it’s browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside.
3. Sauté the Garlic: In the same skillet, add another tablespoon of vegetable oil if needed, and reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Cook the Vegetables: Increase the heat to medium-high and add the bell peppers, broccoli, and carrots to the skillet. Stir fry the vegetables for 4-5 minutes until they’re tender-crisp.
5. Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat everything evenly.
6. Add the Rice: Gently fold in the cooked rice, making sure it’s well mixed with the chicken and vegetables. Cook for an additional 2-3 minutes until everything is heated through.
7. Finish with Green Onions: Add the chopped green onions and stir them into the stir fry. Taste and adjust seasoning with more salt and pepper if necessary.
8. Serve and Garnish: Transfer the stir fry to serving plates and garnish with sesame seeds if desired. Enjoy this dish hot.

Extra Tips:

For a more flavorful dish, marinate the ground chicken in a little soy sauce and ginger for about 15 minutes before cooking. If you prefer a bit of heat, consider adding a pinch of red pepper flakes or a splash of sriracha to the sauce. Ascertain the vegetables are cut into similar sizes for even cooking, and avoid overcooking to maintain their crunch.

Feel free to experiment with other vegetables like snap peas or zucchini for variety. Finally, if you’re using leftover rice, break up any clumps before adding it to the stir fry for better integration.