EASY CHICKEN & RICE
Art called this recipe "uninspired" at first but ultimately gave it a B+. I found it quick and easy. Perfect for a weeknight dish that you can throw together and enjoy. From New York Times cooking with some modifications:
Ingredients:
3 tablespoons olive oil
2 medium onions, diced
1.5 pounds of skinless, boneless chicken. I prefer thighs for the taste. Feel free to use lower-fat breast meat. Cut the meat into bite-size pieces.
1.5 cups of long-grain white rice
Optional pinch of saffron. I didn't have any and used Turmeric
1 cup frozen veggies - peas, mixed veggies, or small broccoli florets. (Not in the original recipe, but I wanted to add some veggies.
Salt and pepper
Lemon or lime wedges, optional
Prep:
Set 3 cups of water to boil in a saucepan
While the water is heating, add the olive oil to a deep skillet that can be covered.
On medium heat, add the onions with some salt and pepper and cook for about 5 - 10 minutes until the onions are soft and translucent.
Add the rice to the onions and mix until the rice starts to glisten
Sprinkle in the saffron if using, then mix.
Add in the chicken pieces and add more salt and pepper.
Pour in the 3 cups of boiling water
Turn the heat down to low and cover
Cook for about 20 minutes until the rice absorbs the water and the chicken is cooked through. You can stir on occasion.
Add your cup of frozen veggies and cook for an additional few minutes.
Serve and squeeze some lime or lemon juice over top if using
Enjoy!