Description

Easy, economical, and delicious are all words that describe this comforting dish. One pot makes clean up easy.

Ingredients

• 4 - 6 T. butter, divided
• 1 heaping c. shredded or chopped carrots (from 2 large carrots)
• seasoned salt
• black pepper
• 2 scant c. long grain white rice or white jasmine or basmati rice*
• 1 T. dried minced onion
• 1 t. dried minced garlic
• 2 T. dried parsley flakes
• 8 c. chicken stock
• 2- 14 oz. chicken breasts, cut into bite-sized pieces

Steps

1. Melt 2 T. butter in a large soup pot/dutch oven over medium heat. Add carrots; season with seasoned salt and pepper. Cover; cook until carrots are tender, 5-6 minutes, stirring occasionally.
2. Add rice, dried onions and dried garlic; stir to coat in butter; saute 1 minute. Add dried parsley and chicken stock; turn heat to high to bring to a boil, stirring occasionally so the rice doesn’t stick to the bottom while it comes to a boil. Turn heat down to medium-low; simmer for 15 minutes, stirring occasionally.
3. Season chicken with seasoned salt and pepper; add to the pot, turning the heat up slightly to bring it back up to a bubble. Turn the heat down to medium-low; simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end.