Recipe By GAYLEMAE
Rating
Published Apr 24th
Prep 20m Cook 40m Additional - Ready In 1h
Servings 6 servings Calories 411.5

One pan, easy to prepare, delightful to smell and eat. I throw this on when I have company coming, as I know I don’t have to watch it. The recipe can be expanded easily by adding more rice, water and vegetables. It’s always delicious!

Recipe Ingredients

  • ¼ cup butter
  • 1 cup long-grain white rice
  • 1 bay leaf
  • 1 teaspoon ground black pepper
  • 1 tablespoon salt-free herb and spice blend
  • 2 cubes chicken bouillon
  • 2 ¼ cups water
  • 6 skinless, boneless chicken breasts
  • 2 (16 ounce) packages chopped mixed vegetables
  • 2 teaspoons hot pepper sauce

Cooking Directions

  1. 1 In a large skillet melt butter/margarine over medium heat. Add rice and bay leaf. Stir until rice is translucent but not browned. Add pepper, herb-and-spice blend, bouillon and water. Mix well and bring all to a boil.
  2. 2 Add chicken, submerging under water. Cover skillet and reduce heat to low. Let simmer as long as rice dictates. Add the mixed vegetables in the last 10 minutes of cooking. Add hot pepper sauce and stir well.

Nutrition Facts

  • Calories 411.5
  • Carbohydrate 45.7 g
  • Cholesterol 89 mg
  • Fat 10.2 g
  • Fiber 6.6 g
  • Protein 34.8 g
  • Saturated Fat 5.5 g
  • Sodium 629.3 mg
  • Sugar 0.1 g

Reviews

  1. This was delicious! I was looking for a great chicken & rice recipe & found it here...so moist too. I did modify it to suit my family's taste however: I did omit the hot sauce & next time I will also leave out the pepper...it was too hot & spicy. Also I substituted a carton - Read more ...
  2. This reminded me of chicken soup gone wrong where all the broth had evaporated. It is a one timer recipe for us. I did cut back to a quarter tsp of black pepper as recommended and instead of the hot pepper sauce I used a couple dashes of cayenne which made it peppery enough.
  3. I'm really glad I read the other reviews before starting and only used 1/4 tsp pepper because even with that this was getting pretty hot. Very very good tho! I put in peas carrots and onions with a scrambled egg. Excellent easy recipe! My chicken came out a little chewy but all in all tasted - Read more ...
  4. We didn't care for this very much. Sorry! I'm not sure why but the flavors just did not seem to work together. I LOVE black pepper; it's among my favorite spices. This to me is what made this even possible to eat.
  5. Good and easy to prepare. The recipe asks for an excessive amount of pepper making the dish very hot. Had I also added the indicated 2 T of hot sauce a hole would have been burned through the pot. Glad I tasted before adding hot sauce and was able to thus prevent the dish from - Read more ...
  6. This calls for way too much pepper! Cut the pepper to 1/2 or even 1/4 teaspoon and it'll be delicious.
  7. I didn't use the chicken in the recipe as I only needed a side for our lobster dinner last night. I used basmati rice and my own medley of vegies. The whole family enjoyed this very much Gayle!
  8. I made the vegetable version and it was the perfect side dish for my daughter's birthday dinner Grandson ate 4 large helpings. It was easy to prepare leaving my attention to the more complicated main dish.

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