This recipe is my take on the classic "Southern Chicken and Rice" recipe and is full of some of my favorite vegetables, brown rice, and that southern heat and flavor that I can't get enough of. Southern chicken and rice usually is chicken and white rice simmered together in a pot with a few simple spices. If you've seen any of my recipes, you know that recipes without any vegetables are kind of boring to me and a lack of nutrition and as a food enthusiast and home cook, I like to experiment with my creative takes on any food I take an interest in. I love one-pot meals and meals that are packed with protein and vegetables especially if they can be cooked in 30 minutes or less. This recipe is perfect for anyone who has tried my "Chicken and Gravy with Vegetables and Rice" or my "Cajun Stewed Chicken" and like tender chicken with a savory and semi-spicy kick. If you're cooking for your family or multiple people this recipe makes enough for everyone and then some leftovers also.
Ingredients:
-2 cups chopped boneless skinless chicken breasts lightly seasoned with McCormick Rotisserie Chicken Seasoning and black pepper
-1 cup chopped baby bella mushrooms or portabella mushrooms
-1 cup chopped celery
-1 cup chopped carrots
-1/2 cup chopped onions
-2 cups long grain brown rice
-4 cups chicken broth
-1 cup water
-1 dry chicken gravy packet
-half a stick of unsalted butter
-1 tsp. McCormick Rotisserie Chicken Seasoning
-2 tbs. minced garlic
-1 tsp. salt
-1/4 tsp. cayenne pepper or 1/2 tsp. for a more heat
-1/2 tsp. dried thyme
-1/2 tsp. smoked paprika
-black pepper to taste
Steps:
In a pot, melt the butter on med-high heat. Add the vegetables and cook for 5 minutes. Add the chicken and cook until browned.
Add the broth, water, rice, and the seasonings. Stir and bring the mixture to a boil. Cover and cook on low heat for 50-60 minutes, stirring occasionally to make sure the rice cooks evenly. Serve and enjoy!
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