Close up view of orange chicken and rice topped with sliced almonds on a yellow plate with orange wedges and asparagus.

Chicken and Rice L’orange

"Rice to the Rescue!" Recipe Contest Grand Prize Winner - Debbie Vanni

  • Servings


  • 1 cup uncooked rice
  • 1 cup orange juice
  • 1 cup water
  • 1 teaspoon salt
  • 3 tablespoons butter, divided
  • ¼ cup sliced almonds
  • 4 boneless, skinless chicken breast halves
  • ¼ cup orange marmalade
  • ¼ cup green onions, sliced


  • Combine rice, orange juice, water and salt in a 2- to 3-quart saucepan. Heat to boiling; stirring once or twice. Reduce heat; cover and simmer 15 minutes.
  • While rice is cooking, melt 1 tablespoon butter in large skillet over medium-high heat. Add almonds and cook and stir until golden, about 2 to 3 minutes. Remove almonds and set aside.
  • Melt remaining 2 tablespoons butter in skillet. Add chicken; cook until brown on both sides. Add orange marmalade to skillet and stir to coat chicken. To serve, spoon rice onto plate, top with chicken. Sprinkle with toasted almonds and green onions.

Nutrition Facts

  • Calories 524
  • Total Fat 17g
  • Cholesterol 99mg
  • Sodium 774mg
  • Carbohydrates 59g
  • Dietary Fiber 2g
  • Protein 33g