Name: Easy Chicken & Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 large boneless chicken breasts (approximately 2 to 2 ½ pounds total), cut into halves (4 pieces); 1 tablespoon mixed dried herbs (we used a mix of rosemary, thyme, sage and parsley) – 2 tablespoons of mixed fresh herbs may be substituted; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons butter; 1½ cups carrot ,diced; 1 cup onion, diced; ¼ cup celery, minced fine; 1 cup Texmati rice; 1 bay leaf; 2 cups chicken stock; 1 cup frozen peas, thawed to room temperature; Kosher salt, to taste; Freshly ground black pepper, to taste

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Easy Chicken & Rice

Yield: 6-8 servings 1x

Prep: 10 minsCook: 25 minsTotal: 35 minutes

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Ingredients

2 large boneless chicken breasts (approximately 2 to 2 1/2 pounds total), cut into halves (4 pieces)
1 tablespoon mixed dried herbs (we used a mix of rosemary, thyme, sage and parsley) – 2 tablespoons of mixed fresh herbs may be substituted
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 1/2 cups carrot ,diced
1 cup onion, diced
1/4 cup celery, minced fine
1 cup Texmati rice
1 bay leaf
2 cups chicken stock
1 cup frozen peas, thawed to room temperature
Kosher salt, to taste
Freshly ground black pepper, to taste

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Instructions

Preheat oven to 375 degrees F.
Place the boneless chicken breasts in a foil-lined baking dish. Sprinkle herbs, salt and pepper generously over the top of the breasts and roast until cooked through and tender, approximately 20-25 minutes.
While the chicken roasts, in a saucepan with a lid, melt butter over medium high heat then add carrots, onion and celery and sauté until tender – approximately 5 minutes. Add rice and sauté for two more minutes stirring often. Add bay leaf, pour in chicken stock and bring to a boil. Cover with lid and reduce heat to a simmer, cooking rice until tender (approximately 12 minutes.) When rice is tender, add peas and stir. Cover and allow to sit for a few minutes in order for the peas to heat through. Remove and discard bay leaf.
Remove chicken from the oven and place on a cutting board. Pour juices from roasted chicken into the pot of rice and vegetable. Cut chicken breasts into bite-sized chunks, then stir into rice.
Add salt and pepper to taste if desired. Serve immediately

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Notes

This recipe calls for cooked chicken which is mixed in at the end. Feel free to substitute a supermarket rotisserie chicken if you don’t have time to cook the chicken. If using pre-cooked chicken, skip the steps below to roast your own.

Cuisine: American Method: Baked

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