Chicken and Rice

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 40 minutes

Ingrédients

6 tablespoons butter divided

1 large onion diced

3 ribs celery diced

2 carrots diced

3 boneless skinless chicken thighs (or 2 breasts) (cut into 1” pieces)

3 cups chicken stock

1 ½ cups rice (long grain white, basmati, or brown)

2 teaspoons Poultry seasoning

Instructions

In a large deep skillet over medium heat, melt 4 tablespoons of the butter.

Add the onion, celery, and carrots and cook until softened but not browned.

Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.

Add remaining ingredients. Bring to a boil.

Reduce the heat to low, cover and cook 20 minutes or until rice is tender.

Nutrition

• Taille de Portion: 1
• Calories: 389 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 8 g
• Acides Gras Trans: 1 g
• Cholestérol: 87 mg
• Sodium: 1102 mg
• Glucides Totaux: 43 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 3 g
• Protéines: 18 g