Description
A comforting and hearty one pot dish combining tender chicken, fluffy rice, and bright carrots, perfect for weeknight dinners.
Ingredients
- 4 – 6 Tablespoons butter or vegan butter (divided)
- 1 heaping cup shredded or chopped carrots
- Homemade seasoned salt and pepper (to taste)
- 2 scant cups long grain white rice (Lundberg White Jasmine Rice recommended)
- 1 Tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 Tablespoons dried parsley flakes
- 8 cups chicken stock
- 2 chicken breasts (~1lb, cut into bite-sized pieces)
Instructions
- Melt 2 tablespoons of butter in a large soup pot over medium heat. Add the shredded or chopped carrots, seasoning them with seasoned salt and pepper. Cover and cook for about 5-6 minutes, stirring occasionally until tender.
- Add the rice, dried minced onion, and dried minced garlic to the pot. Stir to coat the rice in the melted butter and sauté for 1 minute.
- Sprinkle in the dried parsley flakes and pour in the chicken stock. Turn the heat up to high and bring to a boil, stirring occasionally.
- Once boiling, decrease the heat to medium-low and let it simmer for 15 minutes, stirring occasionally.
- Season the chicken pieces with seasoned salt and pepper and add them to the pot. If necessary, turn the heat up slightly to return to simmer. Cook until chicken is done and rice reaches an al dente texture, about 7-10 minutes.
- Stir in the remaining 2-4 tablespoons of butter, adjusting as preferred. Check the seasoning and let it rest for 5 minutes before serving.
Notes
For additional flavor, consider adding a squeeze of fresh lemon juice before serving. Leftovers can be stored in the refrigerator for up to 3-4 days.
