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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken and Rice Recipe

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This recipe for Chicken and Rice is from The Aguilera Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Tbsp butter
1 lb boneless, skinless chicken cut into strips
1 clove garlic, minced
1 1/2 cups uncooked white rice
1/4 lb mushrooms, sliced (optional)
3 green onions, chopped
3 cups chicken broth
1 tsp basil
1 cup shredded cheese (cheddar or Mexican blend)
Directions:
Directions:
In large skillet, melt 2 Tbsp butter. Add chicken and cook over medium heat, stirring constantly until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and green onion. Continue cooking, stirring occasionally, until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil, cover and simmer 15 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately.


Oven Variation:
In a greased casserole dish, layer 1 cup raw rice, 1 onion (chopped), 1/2 package sliced mushrooms, and 1 1/2 cups of chicken broth (very hot). Season chicken with salt, pepper, garlic powder, paprika, and others to taste. Place chicken on top of rice. Cover and bake 350º for 1 1/2 hours.
Personal Notes:
Personal Notes:
This recipe was given to me by our dear friend Pamm Nutsugah. She and her husband Kofi became our good friends in Tampa as a newly married couple. They were the ones who shared the gospel with me and Kofi baptized me the night I was saved.

 

 

 

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