Comfort Food Night. Gluten Free Chicken and Rice. Freezer Friendly and Fast!

Stovetop Chicken and Rice

Here’s What You Need:

1 lb. of Chicken (boneless, skinless)

Olive Oil


1 Stick of Celery, sliced

1/2 Medium Onion, chopped

2 1/2 C. Chicken Broth

1 C. Milk or Cream

1 1/2 C. Jasmine Rice

1 C. Fresh Mushrooms, chopped (I like the baby bella one’s personally)

Salt and Pepper

Heat 1 T. of Olive Oil in a large pan over medium heat.  Slice Chicken into bite sized pieces and add to the oil along with the chopped Onion, and sliced Celery.

IMG_3744Give it a good sprinkle of salt and a few turns of cracked pepper.  Stir and cook until the chicken is cooked through and no longer pink.  Remove from pan and set aside.

In the sIMG_3749ame pan and over medium heat, add 1 more T. of Olive Oil and 1 T. of Butter.  Brown the uncooked Jasmine Rice, stirring frequently until fragrant – about 3 minutes.  It will smell slightly nutty.  This is a trick I learned from my sister-in-law’s Mom Mimi and I use it just about every time I make a dish with rice.  It really brings out the flavor of the rice.  Thanks Mimi!IMG_3753

Add Chicken Broth, Milk or Cream, and chopped Mushrooms.  Bring the mixture to a simmer and, stirring occasionally, cook until all liquid is absorbed.  IMG_3760

Remember the chicken and veg that you set aside earlier?  Toss that back in the pan and stir, heating on low until warmed through.  Give it taste and add more salt and freshly cracked pepper as needed.

Serve and enjoy!IMG_3765

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