Chicken and Rice

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.

Course

Main Dish

Cuisine

American

Keyword

Chicken

Prep Time

Cook Time

Servings

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

Course

Main Dish

Cuisine

American

Keyword

Chicken

Prep Time

Cook Time

Servings

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

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.

I promised good food and recipes. Here is one I want to share. My mom has been making stuffed mushrooms for years. Some of the best if you ask me and many others who have had the pleasure of tasting these over time. Ours is stuffed with Italian Sausage…not crab, or lobster, or other proteins. We love our Italian sausage, and if I don’t say so myself I make a pretty good home-made one.

I cannot share a recipe but I can share how I prepare them. First, remove the stem from the mushroom and place the caps on a baking sheet lined with parchment or non-stick liner.

Prepare the other ingredients. Small dice a couple peppers. Green, red, yellow, orange…it does not matter. Set them aside. Take the mushroom stems and place in food processor to rough chop and set aside. Place sausage in skillet and brown. Scrape the bottom several times to prevent sticking. Drain off the fat. Return back to burner and add chopped stems and peppers. Sautee for a few more minutes.

Remove this mixture from the skillet and place in large bowl. Now add mozzarella cheese and bread crumbs. I add about 12 ounces of cheese when I use 2 pounds of sausage. Mix this quickly to help it melt. Add bread crumbs to make mixture stick together. This is why I cannot provide a recipe. It all depends on how much fat is in your sausage and how much cheese you used. What you are looking for is a nice mixture that forms a ball and will not fall apart when you stuff the mushroom.

Let this mixture set until cool enough to stuff the caps. Once cool, just scoop up a small ball and fill the mushroom. Make sure you have enough mixture to make a nice round ball on the top of the cap. At this time, you can either bake them in a 350 degree oven or put them in a container and freeze. I make a large batch and freeze them all the time. Makes it easy to pull out and bake for quick appetizers. At the end of baking put a little more cheese on the top. Choose your flavor here. Enjoy.

Well, comment below and let me know how your’s turned out or what other type of recipe you would like to see.

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Tag: Mushrooms

Chicken and Rice

Stuffed Mushrooms