We’ve been a real comfort food rut lately. I’m not complaining AT ALL. M recently asked for chicken Alfredo and the one night he asked for chicken and rice. I’ve never seen a recipe for chicken and rice but I was eager to get into the kitchen to whip it up! Here’s what I came up with!
1 lb chicken breast, cut into a 1 inch dice
2 carrots, sliced
3 celery stalks, sliced
1 small white onion, diced
1 cup dry white rice
1 cup chicken stock and 1 cup water
salt and pepper to taste
Cook 1 cup dry white rice in 1 cup chicken broth and one cup water. This should yield about 2 cups cooked rice.
While the rice is cooking, slice your veggies. In a deep pan or dutch over, heat a little olive oil over medium heat. Cook carrot, celery and onion for 8 to 10 minutes, until the carrot begins to soften and onion is almost translucent. Season chicken with salt and pepper and move veggies to the side of the pan. Turn up the heat to medium high and cook the chicken, turning often so it can brown on all sides. After 10 to 12, chicken should be cook through. Add in the cooked rice and stir to mix veggies, chicken and rice together. I let mine cook for another few minutes so the rice would crisp up a bit but you can serve it right away.