Weekly Recipe
Chicken Breast and Rice Pilaf
Pantry Ingredients
Chicken breast: 1 pound (or 2 large cans of chicken breast, drained).
Rice: 1 cup dry long-grain white rice.
Bouillon cube: 1 chicken bouillon cube dissolved in 2 cups hot water (or canned broth).
Canned peas and carrots: 1/2 can (drained).
Oil or butter: 1 tablespoon.
Seasonings: Garlic powder, onion powder, salt, and pepper to taste.
Simple Instructions
Cut chicken: Chop the chicken breast into small, bite-sized cubes.
Sear chicken: Heat oil in a pot and cook chicken until outside is white.
Toast rice: Stir the dry rice directly into the pot with the chicken for 1 minute.
Add liquid: Pour in the 2 cups of dissolved bouillon water and seasonings.
Boil: Bring the liquid to a boil over medium-high heat.
Simmer: Cover with a tight lid, turn heat to low, and cook 15 minutes.
Add veggies: Stir in the drained peas and carrots, then cover for 2 more minutes.
Fluff and serve: Remove from heat, fluff the rice with a fork, and serve.
💡Easy Cooking Tips One-pot wonder:
This recipe uses only one pot, saving electricity and dishwashing water.
Canned chicken shortcut: If using canned chicken, skip steps 1 and 2; just toast the rice in oil, add liquid, and stir the chicken in at step 7.
No tight lid?: Place a heavy plate or a piece of aluminum foil over the pot to trap the steam.
Flavor booster: Toasting the dry rice in oil before adding water is the secret to a rich pilaf flavor.
Noodle variation: Crush up broken pieces of cheap spaghetti or ramen noodles and toast them with the rice.