Place chicken into a large stock pot. Step 2 Stir the rice in the saucepan. Home > Recipes > chicken long grain rice. Add stock and water to cover. In this case, you will need the 1 1/2 cup broth. Turn the stove burner to a medium-high flame until the broth starts to bubble. Easy Substitution: This recipe will work with any variety of Swanson® Broth. I always make it out of leftover rotisserie chicken bones and skin, usually in the crockpot. Serves 4. After adding other liquid ingredients (soy sauce and sesame oil) plus the juice released from cooked chicken, you will get perfect fluffy rice. Shred chicken and return to the pot along with the broth; stir in chopped carrots and lemon juice. Chicken broth already contains salt, so use a lesser amount of salt than you would normally use. Results 1 - 10 of about 890 for chicken long grain rice. Stir in the spinach and cheese. Add salt and pepper to taste. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Step 1 Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil. ... with Uncle Ben's Long Grain and Wild Rice the tart flavor of the ... make enough for left-overs. Remove chicken from the stock and set aside to cool. Chicken and Rice Soup Recipes My Favorite Chicken and Wild Rice Soup ... package long grain and wild rice mix (such as Uncle Ben's ® Original) ... discarding cooked vegetables. Long grain white rice: I usually just use standard long grain white rice but jasmine rice would be another delicious option. Then add 1 ½ cups of long-grain white rice and 2 ½ cups of chicken broth. Bring to the boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes. Low-sodium chicken broth: Another option for even more flavor is to use homemade chicken stock. Put in the onion, celery stalk and carrot. Discard onion, celery and carrot. ... broth and the rice and arrange the pieces of ... absorbed. Serve hot with a green salad. This recipe was tested using regular long grain rice, which usually calls for a 2:1 water:rice ratio.