Chicken and Rice (Or… Dumb Rice!)

So simple. A toddler favorite…. Something you probably grew up eating your whole childhood, but won’t make for your kids.

(Duhn duh duh DUH!)

RICE A RONI! 

Hailee simply calls it by the endearing name “Chicken and Rice”.

My nephew calls it, “Dumb Rice.” Not quite as endearing.

So I’ll call this Chicken and Rice! :)

It was a regular in our home. But….. This mama’s new budget dislike the price per box. And mom dislikes the random items in the ingredients list!

So I decided to look for a recipe for something very similar, using only basic ingredients from my kitchen. My first test was SO spot on, we all loved it! The adults agree it was better than the boxed kind, and the toddler’s didn’t notice a difference so THAT is certainly a win! I just had to share, and record for myself, since I did make a few adjustments to the original find.

It’s Claire approved.

Which… I’ll admit it. She eats a lot! Soooo this just means you can trust it wasn’t disgusting! ;)

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And it’s Hailee approved!

Which means a lot. Little picky eater. I have to work hard to make sure the things she actually likes enough to eat a significant amount of are nutritious, because she tends to only like starchy, snacky, or sweet foods. So her stamp of approval is one hard earned!!!

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Try it. It’s easy and delicious!

Saute some onions in butter until translucent.

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While onions cook, mix together broth, cream, and spices.

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Once onions are cooked, pour the liquid and spice mix over the top and stir well to combine.

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Add your rice and chicken, and bring to a low boil. Turn off the fire and transfer to a 9×13 baking dish. Top with Paremesan cheese and cover with tin foil.

Bake at 350 degrees for 30 minutes covered and then another 10 uncovered, so it gets golden on the edges. So good!

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(A few of my notes.)

*The original recipe calls for chicken breasts, lightly browned and then put on top of the rice, once placed in 9×13. I did not try this, since I had canned chicken on hand but it is definitely an option.

*It is a little 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!

 

Here are the steps to follow while actively cooking!

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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