Mixed Spice Chicken And Rice

1. 1

   Melt the butter in a pan in which you can later cook the rice (I used a dutch oven).

2. 2

   Sautee the onion and garlic in the butter, and add the chicken after they appear to be done. Cook it thoroughly.

3. 3

   Remove the chicken, onion and garlic from the pan and set aside.

4. 4

   Add the water and boullion (or broth) to the pan along with the mixed spice.

5. 5

   Bring to a boil and add the jasmine rice.

6. 6

   Cover the pan with a tight fitting lid and turn down to simmer for 15 minute (these are the directions for my rice - cook your rice as directed using the broth/boullion instead of water).

7. 7

   After the rice is done, remove from the heat, quickly add the chicken, onion and garlic, stir well, and put the lid back on for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.