Back when I was in college a friend of mine and I celebrated the news of her pregnancy over a plate of pork and rice. Her recipe began with a box of chicken falvored Rice-a-Roni and 2 pork chops. She cooked the rice according to the directions, sauteing the grain with a little butter. She then added the chops after she stirred in the water. Cover and in 30 minutes we had a delicious simple meal.
Occasionally when I see a box of Rice-a-Roni on sale I’ll pick one up to save for those busy nights when I do not have a lot of time to cook. If I do have time to spend chopping and sauteing vegetables I use this flavorful rice recipe. I like to roast a chicken in the crock pot throughout the day. Then when I am ready to make the rice I will add both of the legs with the water. The extra cooking time does not dry out the dark meat and the added chicken helps to give the rice that flavorful hint of chicken. You can also use raw chicken breasts.
2 celery stalks, diced
1 medium onion, chopped
1 carrot, peeled and diced (optional)
7 small white mushrooms, chopped
2 large garlic cloves, finely chopped
4 tbsp unsalted butter
Salt & Pepper- to taste
1 bullion cube or 1 tsp condensed chicken base
1 cup long grain rice
2 cups chicken stock
1 tbsp dried parsley
Melt the butter in a large skillet with a lid over medium-high heat. Add the vegetables: onions, carrots, celery, garlic and mushrooms. Saute until onions are transparent and the celery is tender, about 8 minutes.
Season with salt and pepper. Add the rice and cook until rice turns white. Cook 3 minutes longer. Slowly pour in the chicken stock stirring the rice mixture at the same time. Add the parsley. Cover, reduce heat to low and simmer for about 30 minutes or until rice is tender.
*Add chicken if using with the broth.