Stove-top Chicken and Rice
Chicken and rice is classic comfort food. This recipe is very mild with a slight Italian flavor from the dried herbs but you can increase the herbs, add more vegetables or change up the rice to your liking. Adding green beans or asparagus would hold up well with the rice. Using Jasmine or Basmati rice provides a wonderful aroma while cooking! If using brown rice you may need to increase the broth to the higher amount as it absorbs more liquid during cooking and may take a little longer to cook.
1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
2 Tbsp olive oil
1 medium onion, chopped (yellow or white)
1 tsp garlic, chopped
1 ½ cups rice, uncooked (white, brown, Jasmine or Basmati)
2 ½ - 3 cups low sodium chicken broth
1 tsp salt
½ tsp pepper
2 tsp dried parsley, divided
1 tsp dried basil
1 tsp dried oregano
½ cup shredded parmesan cheese
In a Dutch Oven or large pot with a lid heat the olive oil over medium high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until browned. Add the onion and garlic and sauté for 3 minutes.
Increase the heat to high and add 2 ½ cups of chicken broth, rice, 1 tsp parsley, basil and oregano. Bring to a boil stirring constantly. Reduce the heat to low, cover and simmer for 15 to 20 minutes or until the rice is cooked. (Check the rice after 10-15 minutes, if it appears dry add the additional ½ cup chicken broth.)
Remove from heat and stir in the parmesan cheese. Sprinkle with the remaining parsley before serving.
Modifications: Add more herbs or fresh herbs. Add vegetables such as green beans, asparagus, squash or mushrooms.