Tuesday, October 29, 2013

Chicken and Rice

Ready for another Tasty Tuesday Recipe?

The recipe this week is my favorite go-to food right now! I am on a rice spree and it seems like I just don't get tired of it!

This is the kind of recipe that you can throw in whatever your family likes (with a little discretion of course) and it is still as delicious as ever.

Here's what you'll need: 

2 T olive oil
3/4 c sliced carrots
1/2 c chopped cauliflower*
1/2 c chopped broccoli*
1 pint cooked chicken (drain the broth)
1 cube chicken bullion
1 t salt
1 t garlic salt
1 t pepper
1 c brown rice**
2 1/4 c hot water


Put olive oil, carrots, cauliflower, and broccoli in a skillet and cook for about 10 minutes. (Until vegetables are soft) 
Add chicken and all the seasoning and heat through. 
Add the rice and stir until its hot, about 2 minutes.
Add hot water and turn heat to medium/low. You want it to continue cooking slightly but not boiling viciously lol. Cover and let cook for 25-30 minutes. If you have to stir it after 20 minutes you can but its better to not stir as long as you don't have to.
I like using my non stick pan to make this, it doesn't stick to the bottom of the pan as easily. Once the liquid is cooked away it is probably done, however taste the rice to be sure it is soft. 
*You can use Potatoes instead of cauliflower and broccoli if you prefer, I just enjoy the healthier version.
** White rice can be used as well. Brown is healthier that is why I have started using brown. If using white, you will only have to use 2 c water and reduce cooking time to 15 minutes.
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  1. Does sound yummy! I need to save these as I will be cooking more often these days.


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