Chicken and RiceCourse: MainCuisine: AmericanDifficulty: Easy
3 tbs butter, divided
4 large carrots, sliced
1 white onion, diced
2 cup uncooked jasmine rice
1 tbs minced garlic
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp pepper
1 tsp Lawry’s seasoned salt
2 tbs dried parsley
8 cups chicken broth
1 lb chicken breast, cubed and seasoned with a dash of salt and pepper
- To a large pot over medium add 2 tbs of the butter, once melted add in the sliced carrots and onion cook for 5-6 minutes or until the carrots start to soften.
- Stir in rice, minced garlic, and seasonings. Stir in the chicken broth and scrape and bits off the bottom of the pot. Bring mixture up to a boil.
- Stir in the cubed chicken breast and simmer uncovered stirring frequently until the rice is tender.
- Stir in the last 1 tbs of butter and season with additional salt and pepper if desired. Enjoy!