Dumb Rice

A favorite.

My kids call it by the endearing name “Chicken and Rice”.

Someone else I know calls it “Dumb Rice.” Not quite as endearing.

So you choose what you want to call it.

Which ever you pick probably says a lot about your personality (See what I named this recipe? Not so endearing. Ya, that probably fits!)

 

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A few notes:

 

The original recipe calls for chicken breasts, lightly browned and then put on top of the rice, in the 9×13. I did not do this, since I had canned chicken on hand.

It is a very rich and buttery, so I think next time I might try it with half and half or even milk, instead of cream. Might need a little thickener in that case?

I am eager to try it with brown rice, because that’s even better for you and I prefer the taste in general!

Sometimes we like to stir in some broccoli while it is still in the pan. Delicious and gets some green food in there!

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Ingredients

  • 2 T. butter
  • ½ cup onions, chopped
  • 2 cups broth
  • 1 cup cream
  • 1 tsp sea salt
  • ¼ tsp pepper
  • ½ granulated garlic
  • 1 T. parsley
  • 1½ cup organic white rice
  • 1 can premium chunk chicken breast, drained
  • A sprinkle of shredded Parmesan cheese

Instructions

  1. Melt butter in a skillet over medium high heat.
  2. Add onions and saute until tender.
  3. Add broth, cream, salt, pepper, and herbs. Bring to a bubble.
  4. Add rice and chicken.
  5. Transfer to a 9×13 baking dish.
  6. Sprinkle liberally with Parmesan cheese.
  7. Cover and bake at 350 degrees for 30 minutes, and another 10 without foil. (Or until rice is tender.)
  8. Serve hot and enjoy!

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