August 16, 2020 • 0

Chicken and Rice.

So, if you bought a bunch of rice at the start of this pandemic, (like I did) you are likely looking for some good recipes to use it up! lol

I created this recipe during the first few weeks of the Covid-19 outbreak. It makes a big pan full which is great if you need/want to pack your lunch. I made it again for supper tonight (since I am due to report back to the office in the morning) and I will take the leftovers to work and reheat them for my lunch this week.

Ingredients

2 chicken breasts cubed small ( You will see 3 in the photos….the extra one is for Scott’s lunch)

1/2 yellow onion, minced

2 tablespoons butter

1 tablespoon garlic, minced

1 bag frozen peas and carrots

1 tablespoon parsley

2 cups long grain white jasmine rice

(Do not use instant or minute rice)

1 carton (4+ cups) chicken stock

1 chicken Bullion cube

Salt/pepper to taste

Seasoning salt to taste (1/2 teaspoon)

Preparation

Preheat oven to 400. Season 2 chicken breasts generously with salt, pepper and dried rosemary. Place in a baking dish and Roast for about 30-35 minutes or until juices run clear. Remove from oven, cover with foil and allow to rest until cool enough to handle.

While the chicken is roasting, prepare the rice. In a large pan, sauté onions in butter until they are tender. Add peas/carrots and and garlic, cook on med about 3-4 minutes, add remaining ingredients and bring to a boil. Reduce heat, cover and simmer until rice is cooked through and liquid is absorbed.

Cube the chicken into small pieces and add to the rice while there is still a slight amount of liquid. Continue cooking until all liquid is absorbed and the rice is cooked through.