Mixed Spice Chicken and Rice

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the butter in a pan in which you can later cook the rice (I used a dutch oven).
  • Sautee the onion and garlic in the butter, and add the chicken after they appear to be done. Cook it thoroughly.
  • Remove the chicken, onion and garlic from the pan and set aside.
  • Add the water and boullion (or broth) to the pan along with the mixed spice.
  • Bring to a boil and add the jasmine rice.
  • Cover the pan with a tight fitting lid and turn down to simmer for 15 minute (these are the directions for my rice - cook your rice as directed using the broth/boullion instead of water).
  • After the rice is done, remove from the heat, quickly add the chicken, onion and garlic, stir well, and put the lid back on for 5 minutes.
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