| Prep Time | 10 |
| Cook Time | 30 |
| Servings |
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Ingredients
- 3 Each Chicken Breast de-boned
- 4 TBL olive oil
- 4 TBL Butter
- 2 Cup Mushrooms rough chopped
- 1/2 Each Onion diced
- 4 Cup Chicken Stock will vary
- 1 Each Pepper red, orange, green, optional
- 2 Cup Rice
- 2 Cup Peas
- 1 TBL Paprika
- Salt and Pepper to taste
Ingredients
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Instructions
- PREP and Set Aside: Cut chicken breasts into small bite-sized pieces Dice Onion Rough chop Mushrooms Dice Pepper
- Place butter and olive oil in saute pan. Add chicken when hot and saute until done. Add onions and mushrooms: you may need to add some more oil and/or butter here if the mushrooms soaked up all of what was in the pan. Saute briefly until onions and mushrooms are soft.
- Add 2 cups of the chicken stock (or if you want to use water and chicken base, that is fine). Add rice and bring to a boil. Reduce heat to simmer. Add more stock when necessary as mixture cooks.
- While simmering, continue to add liquid until rice is tender
- Add chopped vegetables (pepprs, peas) when liquid is nearly gone. Simmer until these are tender. Remove from heat and serve.
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