One-Pot Chicken and Rice

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One-Pot Chicken and Rice

4 - 6 Tablespoons butter or vegan butter divided
1 heaping cup chopped carrots (from 1 cup baby carrots or 2 large carrots)
2 scant cups long grain white rice (I like Lundberg White Jasmine Rice)
1 Tablespoon dried minced onion
1 teaspoon dried minced garlic

  • Step 1. Melt 2 Tablespoons butter in a 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.
  • After that Add rice dried onions and dried garlic then stir to coat 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 rice doesn’t stick to the bottom of the pot as it comes to a boil.
  • And now Turn heat down to medium-low then simmer for 10 minutes stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot turn heat up slightly to bring back up to a bubble then turn back down to medium-low and continue to simmer until chicken is cooked through and rice is al dente 12-15 more minutes stirring occasionally and more frequently near the end.
  • Complete Instructions:

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