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Chicken and rice Recipe
by Heather

Chicken and rice

White rice with diced seasoned chicken and with onions and green peppers added if liked. It’s a good meal if you are on a budget and have to cook for a large group or just have a big family and you need ideas on budget friendly meals to cook during the week. It’s not considered per say the healthiest tip top meal since there’s butter and I personally use instant white rice to make my cooking time easier, but if you choose and prefer to use brown rice or non instant rice you can substitute. This feeds my family of four and there is always a decent amount left that we heat up for lunch the next day or have later that week on leftover night. I usually will double if I plan to be cooking for more.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Ingredients

  • 3 Large Chicken Breast Boneless
  • 3 Cups of instant white rice
  • 1 carton of 32 ounces chicken broth
  • 1 sweet onion
  • 1 green pepper
  • Onion powder
  • Garlic powder
  • Two packets of Sazon Goya con culantro (This is usually found in the international isle of stores and its a orange box that has individual packs inside. There’s picture of a pot with veggies and chicken/steak on front)
  • Stick of butter or margarine

Directions

  1. Wash off chicken breast and cut off fat then cut the breasts into cube or bite size pieces
  2. Chop both the green pepper and onion and place into same pan with quarter stick butter.
  3. Take another quarter stick butter and cut that in half and place into pan to cook chicken breast on stove top. Melt a bit then add diced chicken and season with the onion and garlic powder and the sazon goya packets.
  4. Make sure to stir and move around the chicken while it’s cooking. Try to cook on a lower heat to prevent it burning and sticking.
  5. While chickens cooking turn on low heat to onion and pepper to let cramalize. Stir occasionally to prevent it sticking.
  6. If using instant white rice measure three cups and put into microwave safe bowl and add the 32 ounces of chicken broth in substitution of water. It gives the rice added flavor.
  7. Microwave rice for roughly 8-10 minutes depending on you microwave watts and power.
  8. If you choose to use regular rice versus instant or even use instant but on stove top versus microwave you can still use the chicken broth in place of the water you just might need an extra cup or two since some will evaporate more than it would in microwave.
  9. Once chicken is fully cooked which takes about fifteen minutes on medium to low heat on stove top and with consistent mixing move aside and leave in pan with the juices also.
  10. Turn heat off to onion and pepper once brown and cramalized.
  11. When rice is done you can add half a stick of butter to make less sticky and gives also more flavor, but this isn’t required. If so once mixed and butters melted into rice mix it in the pan with the chicken. Turn on stove heat to low and keep mixing the rice and chicken together while with the low heat giving the rice a bit of a fried rice texture.
  12. Then serve and can serve as is or add the browned onion and peppers to it. Which it’s basically a chicken type stir fry but made with white rice