Rice with Chicken
2 lb. chicken, cut up into bite-sized pieces
2 c. water
1 c. uncooked rice
2 med. onions, diced
1 1 lb. can diced tomatoes
1/4 tsp. garlic powder
Salt and pepper to taste
10 oz. frozen peas OR 2 c. fresh peas
Combine chicken and water in saucepan. Cover and bring to a boil. Simmer 30 minutes. Drain chicken, reserving broth. In a very large saucepan, layer rice, onions, and tomatoes over chicken. Stir seasonings into broth and pour over rice/chicken mixture. Cover and cook on low heat for 30 minutes, until rice is tender. Place peas over hot chicken mixture. Cover tightly and cook for 5 minutes.
Hokay, so, here's the deal: this is a very liquid-y recipe (see above picture!) if you don't drain the tomatoes, use all the broth, and use instant rice. Some suggestions to fix this:
- Don't use minute/instant rice! Since stuff is cooking for 30 minutes, this is probably what you're supposed to do.
- If you DO use minute/instant rice, perhaps just cook the rice/chicken mixture for 5 or 10 minutes instead of 30.
- Maybe just set aside half the chicken broth instead of all of it (especially if using minute/instant rice)
- Drain the tomatoes? I'm not such a big fan of this idea...
Unrelated food note: I'll be out of town and moving and out of town again this next week, so no new recipes until early August. Let me know if there's anything you'd like to see for when I get back from Nashville! Maybe I'll be inspired by some good Southern cookin'!