Italian Chicken & Rice *
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 2/3 c Parmesan cheese
- 250 g Velveeta; diced
- 1/4 c Onion; finely chopped
- 1 1/2 ts Italian seasoning; divided
- 1 1/4 kg Chicken pieces; skinless
- 1 c Uncooked rice
- 1 1/2 c Water
- 15 oz Canned tomatoes; undrained, chopped
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Stir together water, rice, tomatoes, Velveeta, onion, and 1 tsp of Italian seasoning. Pour into a greased 9"x13" baking dish. Top with chicken, sprinkle with Parmesan cheese and remaining seasoning. Bakeat 375F for 45-50 mins or until chicken is tender. Let stand for 5 mins and serve.
- My notes: Convenient and tasty! I used chicken pieces from a whole chicken. I made it up the night before and left it in the fridge until I got home from work. For next time: Add more rice, more tomatoes (just to make it go further), and it would still be good with less Velveeta (to make it less expensive).
Plating
Cookware for this recipe
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Baking dish
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Chef's knife
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Cutting board
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Wooden spoon