Every time I think of dinners from my childhood, I think of rice with some sort of meat. It varies from chicken to pork to steak to so much more. But I love everything about it. The smell, the familiarity, the memories.
I remember wanting to help my mom cook so bad, and when she let me help, it was so wonderful to learn her tips and tricks and how she did things in the kitchen.
Coming home after school, I would walk into the house, and hear my mom in the kitchen and I always hoped it was rice and meat of some sort for dinner. It was (and still is) my absolute favorite.
This recipe I have shared has a nice “chicken noodle” taste to it. It is not a soup, like you may be used to, but it is just plain old chicken and rice with a chicken noodle taste.
Chicken and Rice Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
INGREDIENTS:
1/2 tablespoon oil
1/2 onion, minced
2 carrots, peeled and chopped
2 ribs celery, diced
1/2 teaspoon garlic, minced
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
2.5 cups chicken broth
1/2 cup rice
1 chicken breast, raw
1/2 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS:
In a medium pot, heat oil over medium heat. Add onion, carrots, and celery. Cook and stir for 3 to 4 minutes until onion begins to turn golden.
Add garlic, parsley, and thyme. Cook for one minute.
Add broth, chicken, rice, salt, and pepper. Stir and bring mixture to a boil over medium-high heat.
Reduce to low and cook for 30 minutes, stirring every 10 minutes. Make sure to scrape the bottom of the pan.
Remove chicken and shred or cut into bite size pieces. Add back to pot and stir until well mixed.
Note: This recipe makes three servings.
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