Chicken and Garden Vegetable Rice
Summer vegetables from my garden make this Chicken and Veggie Rice. I also make this Rice and Green Bean version without chicken. It’s delicious as a mean dish or serve as a side dish.
8 to 10 pieces of chicken (I used drumsticks and thighs) (remove skin if desired)
2 cups long grain rice
1 medium onion (finely chopped)
2 large carrots or 8 oz baby carrots (chopped)
1 pound fresh green beans (chopped)
2 tablespoons olive oil
2 tablespoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1/4 teaspoon paprika
1 bay leaf
5 cups boiling water
1 chicken bouillon cube or 1 cup chicken broth
chopped parsley for garnish
Season the chicken with the spices and let marinade for a few hours or overnight in the refrigerator.
Brown the chicken on both sides in the olive oil in a very large deep skillet. Add the onion and bay leaf and saute for about 5 minutes.
Add water, bouillon, cover and let simmer for about 30 minutes.
Add the vegetables and rice. Stir let come to a boil and cover. Let cook for about 15 minutes longer. Taste the rice for doneness.
I like a firm rice, but if you prefer a more well done rice cook longer. Add more boiling water if you find the rice has dried out.
When ready to serve top with chopped parsley.