Chicken and Rice Skillet Recipe
Rice in America began
by accident in 1685, after a storm damaged ship from Madagascar docked in the
harbor of Charleston, SC. The captain of the ship gave a small bag of “Golden
Seede Rice, “as a gift to a local planter.
It was not
likely to be the first appearance of rice in the New World. Colonists from
Europe had also brought rice with them in the 1600s. 1726, Charleston was
exporting more than 4,000 tons of rice a year, and “Carolina Golde” later became
the standard of rice throughout the world. When America gained independence 50
years later, rice was one of the major agricultural crops.
America has exported
more rice than it consumed. From the 18th century until the beginning of the Civil War, rice was a major crop of the Carolina and Georgia. Very labor intensive crop but wealthy rice
plantations had hundreds of slaves, and from 100 to 300 were required, depending of the size of the plantation. Familiar with African
rice cultivation, the slaves are credited with contributing significantly to
the area’s industry before it was destroyed by the Civil War. Following the
war, and with the mechanization of agriculture, rice growing moved west to
Louisiana, Arkansas, Louisiana, Missouri, Texas and Mississippi.
1849, gold
rush brought many immigrants to California, including an estimated 40,000
Chinese, whose staple food was rice. Rice production became a necessity.
Fortunately, it grew well in California’s Sacramento Valley, in clay soil that
was largely unsuited to other crops. Today, California is second largest rice
producer, after Arkansas, the twelfth largest rice producer worldwide and the second
largest exporter of rice, the first is Thailand.
I’m
not surprise one pot recipes are on the top of so many of our list when it
comes to dinnertime. Try this one pot chicken and rice skillet recipe.
Chicken
and Rice Skillet
Copyrighted
2014, Christine’s Pantry. All rights reserved.
Ingredients:
2
- cups cooked rice
- 1
- 1/2 cups cooked chicken, chopped
- 1
- (10.5 oz.) can cream of chicken soup
- 1
- (14.5 oz.) can green beans, drained and rinsed
- 1
- onion, chopped and sauteed
- salt
- and pepper, to taste
- 1/2
- cup shredded cheddar cheese
- 1
- tablespoon vegetable oil
Directions:
In
a skillet, heat oil over medium heat.
Mix
all ingredients and pour into the skillet. Heat through. Serve and enjoy!
Note: