One-Pot Chicken and Rice
Ingredients
4 - 6 Tablespoons butter or vegan butter, divided
1 heaping cup 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 gluten free chicken stock
2 small chicken breasts (14oz), cut into bite-sized pieces
Directions
Melt 2 Tablespoons butter in a 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.
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 rice doesn’t stick to the bottom of the pot as it comes to a boil.
Turn heat down to medium-low then simmer for 10 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turn heat up slightly to bring back up to a bubble, then turn back down to medium-low and continue to simmer until chicken is cooked through and rice is al dente, 12-15 more minutes, stirring occasionally and more frequently near the end.
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.
Notes
To avoid ending up with mush, use good quality rice - no Minute Rice, please! I use Lundberg California White Jasmine Rice.