Simple and easy classic chicken and rice done in 30 minutes. The recipe can be adjusted for serving sizes by adding or removing items. If adjusting the rice you will need to add more stock, and so forth.
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.