250 chicken rice recipes

Crispy fried rice sticks tossed with stir-fried snow peas, bean sprouts, dried mushrooms, and a curry-chicken broth sauce. A crunchy, savory Asian noodle dish served with soy sauce.

Basmati rice simmered in chicken broth with sliced mushrooms and a bay leaf. A simple, fragrant 4-ingredient side dish ready in 35 minutes.

Michaelmas broth is a traditional Irish chicken and rice soup served on the Feast of Saint Michael in late September. Whole chicken simmered with mirepoix, then strained and finished with long-grain rice.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

Five-ingredient baked chicken smothered in a sweet and spicy picante glaze with brown sugar and Dijon mustard. On the table in 30 minutes, this weeknight winner pairs with fluffy rice.

Diced chicken simmered with bell pepper, onion, garlic, and rice in a spicy tomato sauce with a dash of nutmeg and hot sauce. Southern Creole comfort served with crusty bread.

Southern-style wild rice pilau with browned chicken livers, brown rice, and fresh herbs simmered in low-sodium broth. A rustic, iron-rich side dish that's lighter than you'd expect.

Easy chicken broccoli casserole with Rice-a-Roni, creamy chicken soup, and melted cheddar. A hint of curry powder gives this cozy weeknight bake a warm, unexpected twist.

Microwave orange chicken roulade with cinnamon-rice stuffing, finished with a glossy orange juice sauce and broken walnuts. A 30-minute dinner that looks dinner-party fancy.

Fried rice casserole with toasted long grain rice, chicken gumbo soup, bouillon broth, sauteed onions, and scrambled egg on top. A hands-off baked version of fried rice.

Brown rice pilaf with mushrooms, shredded carrots, marjoram, and green onions cooked in chicken broth. A light, low-calorie side dish ready in under 20 minutes.

Chilled orzo pasta salad with fresh corn, smoked chicken, red pepper, and basil in a sweet-spicy rice vinegar and lime dressing. Topped with toasted pine nuts.

Curry-roasted pork loin glazed with mango chutney, surrounded by caramelized pineapple chunks. Tropical Indian-inspired roast with fresh mango garnish.

Pan-seared pork chops with a quick peanut ginger sauce made from chicken broth, peanut butter, and lemon juice. Served over noodles and topped with chopped peanuts.

Orange honeyed chicken breasts simmered in orange juice and honey, then topped with a wine-thickened pan sauce studded with fresh orange sections and zest. Served over rice.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.