I have no inspiration recipe for this. I wanted to do a stove top chicken and rice but Google was not my friend this time. Way too many recipe with cans of soup again. And again, I refuse to participate in that farce. I wanted tasty rice with a little spice.
What I wanted:
- I didn’t want that bland white rice taste. The rice needed some “pop” to it.
- I wanted chicken included in the cooking method. Precooked chicken would work but I don’t usually have that.
- Some great taste with a little spice.
- Easy and quick enough I can do it after a 12 hour day.
- It must use things I always have. No special trip to the store.
High 4 or low 5.
A heat note: skip the chili powder if you are totally heat adverse but most will like the 1/2 to 1 teaspoon but you manly men can
do 1 1/2 t.
I as a little nervous about ratios but all came out great. More stove top rice recipes will be coming.
Without the chicken, this rice would be a great “Mexican Rice” side dish for a complete Mexican meal.
Start with things I always have on hand. Take 1 T butter and melt over medium high heat.
Trim and cut two skinless boneless chicken breast. Cut into convent size pieces. Mine were medium large so I chose thirds.
When the butter is starting to bubble, add the chicken. Cook about 5 minutes per side initially. While the chicken is cooking. dice a small or 1/2 medium onion and crush two large cloves of garlic.
After the chicken has cooked 10 minutes, add the onion and garlic. Cook until chicken has internal temp of 160. About 5 more minutes. (a total of 15 minutes)
Add one 14.5 oz can chicken broth, a 10.5 oz can RoTel, 1/2 tsp salt, 1/4 tsp pepper and 1/2 to 1 t chili powder. Mix well and bring to boil over medium high heat.
Add 2 cup Minute Rice and stir in well and get most of the rice off the top of the chicken.
Cover and remove from heat. In 5 minutes stir well and serve. Done in 25 minutes.
November 30 2013