Saturday, December 21, 2013

Creamy Chicken Rice

2 T butter
2 cups low sodium chicken broth
1 cup water
1-1/2 cups medium grain brown rice
2 large shallots, minced (or 1/2 medium onion diced)
1 t dried oregano
1/2 teaspoon salt
3/4 cup finely shredded Italian cheese blend (optional)

Preheat oven to 350 degrees. In a saucepan melt 2 T butter. Add onions and garlic and cook for 5 minutes. Add rice. Stir and cook for 2 minutes. Add oregano, chicken broth and water. Bring to a boil in the saucepan. 
Pour mixture into a 2 quart baking dish. Bake, covered, for 30-35 minutes, or until rice is tender. Optional: Add in cheese and stir until melted. Let rice sit for 5 minutes to thicken before serving.

Microwave Version:
2 T butter
3 c low sodium chicken broth
3 cups instant rice
2 t minced onion
1 t dried oregano
In microwave safe rice cooker, combine all ingredients and stir well. Cook on high power for 10 minutes. If chicken broth is hot, only cook 8 minutes. Let sit a few minutes before removing lid. Then fluff and serve.

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