Chicken and Rice

Simple, filling and good left over

1½ pounds of Boneless Skinless Chicken thighs, cut into 1" pieces
Cooling Olive oil
1 cup chopped onion
At least 1-2 garlic cloves chopped
½ cup long grain rice
¼ cup white wine
1 14 oz. can chicken broth
½ cup peas (from salad bar or frozen)
½ cup corn (from salad bar or frozen)

Heat oil in pan over high heat. Brown chicken, stirring for 3 minutes. Add onions and stir for 3 minutes. Add garlic and cook for one more minute

Add rice and stir for 1 minute. Add wine and boil until “winey” smell gone, about 1 minute. Add broth, bring to boil and then turn to simmer, covered, for 15 minutes.

Add peas and corn and serve


4 servings

1 half hour

Add lemon juice and or red pepper flakes if you have it at end