Restful Rice

I love this recipe for more reasons than its flavor. I loved this recipe before I even tasted it because of its method of preparation for the rice. Although I cook often and have tried my hand at several cooking techniques and believe I have triumphed over many of them, one thing I have not excelled in is rice preparation. I am never satisfied with the way my stove top rice turns out. It is either too crunchy or too mushy or too wet. That is why when I found this recipe I was fired up to give it a try. I didn't have to boil rice on the stove to enjoy the groovy grain. This rice was perfectly cooked. It was a perfect texture coupled with the fabulous flavor of the dish. This recipe is a definite winner!

Chicken and Rice
Adapted from Cooking Light October 2010

Ingredients

• 1 tablespoon olive oil
• 8 bone-in chicken thighs, skinned
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups chopped onion
• 1 carrot, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 4 garlic cloves, minced
• 1 cup long-grain white rice
• Cooking spray
• 1 cup fat-free, lower-sodium chicken broth
• 1/4 cup water
• 4 tablespoons heavy whipping cream
• 2/3 cup (1 1/2 ounces) grated fresh Pecorino Romano cheese

Preparation

1. Preheat oven to 350°.

2. Heat oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add 4 chicken thighs to pan;

sauté 3 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining chicken. Place chicken on a plate on the side.

3. Add onion and carrot to pan; sauté 4 minutes.

Add mushrooms; sauté 5 minutes.

Add garlic; sauté 1 minute, stirring constantly.

Add rice; sauté 1 minute.

Spoon rice mixture into a 13 x 9-inch glass baking dish coated with cooking spray;

stir in broth, 1/4 cup water,

and cream.

Arrange chicken over rice mixture;

sprinkle with cheese.

Bake at 350° for 45 minutes or until chicken is done.

Click Here for My Adapted Printable Recipe