One Pot Chicken and Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4-6 tablespoons butter or vegan butter, divided
02 -
1 heaping cup shredded or chopped carrots
03 -
2 scant cups long grain white rice (Lundberg California White Jasmine Rice recommended)
04 -
1 tablespoon dried minced onion
05 -
1 teaspoon dried minced garlic
06 -
2 tablespoons dried parsley flakes
07 -
8 cups chicken stock
08 -
2 chicken breasts (~1lb), cut into bite-sized pieces
09 -
Homemade seasoned salt and pepper, to taste
# Instructions:
01 -
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, about 5-6 minutes, stirring occasionally.
02 -
Add rice, dried onions, and dried garlic to the pot, then stir to coat the rice 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 prevent rice from sticking.
03 -
Turn the heat down to medium-low, then simmer for 15 minutes, stirring occasionally.
04 -
Season chicken with seasoned salt and pepper, then add to the pot. Turn heat up slightly to bring back to a simmer, if necessary. Turn heat back down to medium-low and simmer until chicken is cooked through and rice is al dente, about 7-10 minutes, stirring occasionally.
05 -
Stir in the remaining 2-4 tablespoons butter as desired. Adjust seasoning with additional salt and pepper, if necessary. Let sit for 5 minutes to thicken and cool, then serve.
# Notes:
01 -
Use high-quality long grain white rice, such as Lundberg California White Jasmine Rice, to avoid mushy results.
02 -
Cut chicken into small, bite-sized pieces for even cooking.
03 -
The dish will thicken as it cools, and flavors improve when served warm rather than piping hot.