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Chicken & Rice


Quick Chicken and Rice in Broccoli Florets


1 lb. (about 4 pieces) Chicken breast halves, boneless and skinless
1 lb. Fresh Broccoli florets, separate into florets
1 small Carrot, sliced in coin ring pieces
1 package (192 grams) Rice with Chicken flavor
3 tbsp. Unsalted butter or margarine
1 tsp. Fresh or dried Basil
4 oz. Shredded cheddar or Mozzarella cheese
1 small Onion, chopped roughly
2 cups Water

Wash the chicken breast and pat dry in paper towel.

Heat large size skillet in medium heat, sauté onion in 1 tbsp. butter, until translucent and pour the rice and sauté until golden brown.

Add two cups of water and the seasoning in packet and Basil herbs.

In a medium skillet, heat the remaining butter, fry the chicken breast quickly both sides for 5-6 minutes.

Sauté in the carrot in the same pan and add the broccoli, stirring twice for 4 minutes.

Combine and stir in the vegetables and arrange the chicken breast on the top of the rice and cover, bring to boil in high heat.

Reduce the heat into low and simmer for at least 10 minutes or until the chicken is cook and the rice is tender.

Last thing is to sprinkle the cheese over the top, cover and let it it stand for 3-4 minutes just enough time to slightly melt the cheese.

Serve in 4 individual dishes for 4 people.

Cooking time: 30 minutes

Preparation time-10-15 minutes

Simple tips and variations:

Frying the chicken in this recipe is optional, you can just combine straight when cooking the rice which it make a difference.

Different meat are different texture, I fry them slightly, and mix while boiling the rice, and I get a wonderful flavor.

Also, you can grill them (only it takes another 10 -12 minutes extra cooking).

Then just mix and combine them on the rest of cooked mixture and ready to serve.

Sprinkle and melt the cheese on top for 3 minutes, just before you finish grilling. and they almost taste delicious.



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Last modified: May 26, 2003