Try this One-Pot Chicken and Rice recipe, or contribute your own.
- 1 tablespoon dried minced onion
- 2 tablespoons dried parsley flakes
- 4 - 6 tablespoons butter or vegan butter divided
- 1 heaping cup chopped carrots (from 1 cup baby carro
- homemade seasoned salt and pepper (see notes)
- 2 scant cups long grain white rice (i like lundberg
- 1 teaspoon dried minced garlic
- 8 cups gluten free chicken stock
- 2 small chicken breasts (14oz) cut into bite-sized pieces
- Carbohydrate 1.23845615740564 g
- Cholesterol 0 mg
- Fat 0.0353184416101813 g
- Fiber 0.251681001248131 g
- Protein 0.275051326056787 g
- Saturated Fat 0.00266252682242303 g
- Serving Size 1 1 Serving (2g)
- Sodium 2.95285977438442 mg
- Sugar 0.986775156157509 g
- Trans Fat 0.00641592248084481 g
- Calories 6 calories
Step-by-step
- 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, 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.
- 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. Note: dish will thicken as it cools.
Long-grain white rice acts as the architectural backbone of this dish, absorbing eight cups of stock while releasing just enough starch to bind the mixture without turning pasty. Using exact grain measurements prevents the bottom from scorching before the liquids fully reduce. Rice varieties with high starch contents, such as arborio, will alter the final consistency and require more frequent stirring over the medium-low burner.
Scaling quantities up or down requires maintaining the core ratio of two parts liquid to one part grain, though larger batches demand a wider pot to ensure even heat distribution. A soup pot measuring at least six quarts accommodates the full volume safely. Stirring regularly prevents the grains from adhering to the base during the initial ten-minute simmer.
Dairy-free substitutions integrate smoothly into the base without altering the cooking times. Plant-based butter substitutes melt at identical rates to dairy butter during the initial sauté and the final enrichment step. Adjusting the seasoning blend accounts for the varying sodium levels found in commercial vegan butter brands.
Leftovers maintain quality for up to three days when stored in an airtight container in the refrigerator. Reheating requires a splash of water or additional stock to loosen the starches that set during cooling. The dish thickens considerably once removed from the heat source due to ongoing moisture absorption by the grains.
