Chicken and Rice Recipe

Name: Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, cup up; ½ cup butter, divided in half; 4 cups water, divided; 1 teaspoon chicken bouillon; 1 ½ cups long grain rice, uncooked; ¼ cup diced onion; 1 celery rib, chopped; 2 green onions with tops, diced; ¼ cup green bell pepper, diced; salt; pepper; garlic powder

Servings: persons

1 whole chicken, cup up
½ cup butter, divided in half
4 cups water, divided
1 teaspoon chicken bouillon
1 ½ cups long grain rice, uncooked
¼ cup diced onion
1 celery rib, chopped
2 green onions with tops, diced
¼ cup green bell pepper, diced
salt
pepper
garlic powder

1
Season chicken pieces with salt, pepper and garlic powder.
2
Melt 1/2 stick butter in large heavy skillet that is oven proof.
3
Saute chicken in butter until brown, turning frequently.
4
Once it is browned well, pour in 1 cup water with 1 tsp chicken bouillon dissolved, place cover over pan and turn heat to low and let it simmer approximately 15 minutes.
5
While chicken simmers, in a pot large enough to cook rice, melt the other 1/2 stick butter, saute cut up vegetables briefly, stir in uncooked rice and saute rice until starting to brown slightly.
6
Pour in 3 cups water, bring to a boil, turn heat to very low, cover and cook for 15 minutes.
7
Take chicken out of the heavy skillet after simmering, leaving the liquid in the skillet.
8
Pour the partially cooked rice and vegetables into the skillet.
9
Add chicken pieces back on top of the rice.
10
Bake at 350 degrees with a lid on for approximately 30 minutes.
11
Remove lid and bake for an additional 15 minutes until it starts to brown nicely on top.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole chicken, cup up, ½ cup butter, divided in half, 4 cups water, divided, 1 teaspoon chicken bouillon, and more.

Yes, Chicken and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions