One Pot Chicken and Rice
One Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistible gluten free dinner recipe again and again.
Ingredients
- 4 tablespoonsbutter or vegan butter (divided)
- 1heaping cup shredded or chopped carrots
- homemade seasoned salt and pepper (to taste)
- 2scant cups long grain white rice (lundberg white jasmine rice recommended)
- 1 tablespoondried minced onion
- 1 teaspoondried minced garlic
- 2 tablespoonsdried parsley flakes
- 8 cupschicken stock
- 2chicken breasts (~1lb, cut into bite-sized pieces (not hunks))
Directions
- 1
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, 5-6 minutes, stirring occasionally.
- 2
Add rice, dried onions, and dried garlic 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 ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil.
- 3
Turn heat down to medium-low then simmer for 15 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a simmer if necessary. Turn the heat back down to medium-low then continue to simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end.
- 4
Stir in remaining 2 - 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Let the dish sit for 5 minutes to thicken and cool then scoop into bowls and serve.