Chicken With Rice

1. 1

   Preheat oven to 350 degrees.

2. 2

   Melt the butter in a large heavy skillet over med-high heat and cook chicken for about 4 minutes on each side, or until browned.

3. 3

   Transfer the chicken to a pie plate or bowl.

4. 4

   Decrease heat to medium and saute onion, celery, and carrots until the onion is soft and translucent, about 5 minutes.

5. 5

   Add the rice and stir to coat in the butter.

6. 6

   Add the chicken broth; return the chicken and any juices to the pan.

7. 7

   Add the salt and pepper.

8. 8

   Let the chicken come to a boil over med-high heat; cover with an oven-proof lid or foil and cook in the oven for 30 minutes, or until the chicken is cooked through and the rice is tender and the liquid is absorbed.

* Per serving · 4 servings · Values may vary.

No additional tips available.