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Chicken & Rice Recipe

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This recipe for Chicken & Rice, by , is from The Thompson 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!

Contributor:  
Contributor:  
Keith Thompson

Category:
Category:

Ingredients:  
Ingredients:  
6 T. butter , divided
1 cup chopped carrots (from 1 cup baby carrots or 2 large carrots)
2 cups long grain white rice (I like Lundberg White Jasmine Rice)
1 Ea minced onion
1 Ea Clove minced garlic
8 cups chicken stock
2 Ea. chicken breasts (14oz), cut into bite-sized pieces
seasoned salt and pepper

Directions:
Directions:
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.
Add rice,onions and garlic then stir to coat in butter and saute for 1 minute. Add 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.
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.
Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 - 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve.

 

 

 

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