One Pot Chicken and Rice

Name: One Pot Chicken and Rice
Ingredients: 4 - 6 Tablespoons butter, divided; 1 heaping cup shredded or chopped carrots (from 1 cup baby carrots or 2 large carrots); homemade seasoned salt and pepper (see notes); 2 scant cups long grain white rice (I like Lundberg White Jasmine Rice); 1 Tablespoon dried minced onion; 1 teaspoon dried minced garlic; 2 Tablespoons dried parsley flakes; 8 cups chicken stock; 2 small chicken breasts (14oz), cut into bite-sized pieces

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Servings: 6

Author : Iowa Girl Eats

chicken and rice

Ingredients

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4 - 6 Tablespoons butter, divided1 heaping cup shredded or chopped carrots (from 1 cup baby carrots or 2 large carrots)homemade seasoned salt and pepper (see notes)2 scant cups long grain white rice (I like Lundberg White Jasmine Rice)1 Tablespoon dried minced onion1 teaspoon dried minced garlic2 Tablespoons dried parsley flakes8 cups chicken stock2 small chicken breasts (14 ounces), cut into bite-sized pieces

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Instructions

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Step 1

Melt 2 Tablespoons butter in a large soup pot over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.

Step 2

Add rice, dried onions and dried garlic then stir to coat in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil.

Step 3

Turn heat down to medium-low then simmer for 15 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a bubble if necessary. Turn the heat back down to medium-low then continue to simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end.

Step 4

Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 - 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve. Note: dish will thicken as it cools and I prefer the flavor better when it's warm vs piping hot.

Step 5

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