Chicken And Hot Rice(From The Files Of James N. Heiskell)
A hearty chicken and rice dish featuring tender chicken, flavorful tomatoes, and seasoned rice, baked to perfection. Ideal for comforting family dinners and flavor lovers.
Ingredients
Instructions
- Brown the cut-up fryer in about 1/3 cup fat.
- Drain and pour off all but about 1 tablespoon of fat.
- Add long grain rice and coat with grease; brown until light golden.
- Add garlic powder, onion powder, tomatoes, and salt.
- Mix well and add chicken and 3 cups boiling water.
- Cover and bake at 350°F for approximately 1 hour or until chicken is tender.
Tips & Substitutions
For extra flavor, consider marinating the chicken in a mixture of spices or buttermilk before cooking. If you don't have Ro-Tel tomatoes, you can substitute with diced tomatoes and a bit of hot sauce to achieve a similar taste. Using brown rice instead of long grain rice will add texture but may require longer cooking time. Ensure to adjust water accordingly if using different rice types.
Serving Suggestions
This Chicken and Hot Rice dish pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. For a heartier option, serve alongside cornbread or a warm biscuit. To elevate the dish, consider a side of 'Abc' Sweet Potato Souffle for a delightful contrast in flavors.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture, heating in 1-minute intervals until warmed through. Alternatively, reheat in a covered skillet over low heat, adding a splash of water if necessary.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Hot Rice(From The Files Of James N. Heiskell) contains roughly 401 calories, with 12g protein, 83g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (28% of the Daily Value) and protein (24% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1781mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice for this recipe?
Yes, you can use brown rice, but keep in mind that it requires more cooking time and additional water. Typically, brown rice takes about 45-50 minutes to cook, so adjust the baking time and liquid accordingly to ensure both the chicken and rice are properly cooked.
What can I substitute for garlic powder if I don’t have any?
If you don’t have garlic powder, you can use 1-2 cloves of fresh minced garlic as a substitute. Just add it to the pan when you’re browning the chicken to infuse the flavor into the dish. Alternatively, garlic salt can be used, but reduce the overall salt in the recipe to avoid making the dish too salty.
Is it possible to make this dish in a slow cooker?
Absolutely! To make this dish in a slow cooker, brown the chicken first, then combine all ingredients in the slow cooker. Cook on low for 5-6 hours or high for 3-4 hours. Make sure to add the boiling water to help the rice cook evenly and absorb the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).