This Chicken and Rice is one of my favorite recipes from my Mom, and I can’t remember the last time I made it! I don’t know why I always forget about it because it’s definitely in my top 3 most favorite things she makes. I made this for dinner the other night and I was a little worried about the reviews I would get from my two toughest critics. Isabella seems to be in a phase where she doesn’t like anything (even if we had it the week before and she ate it all) and I was afraid it might be a touch too spicy for Sophia. Much to my surprise, they both had seconds! We ended up eating every bite, which meant no leftovers for me the next day. 🙂
This rice is delicious- spicy from the sausage and full of flavor from the chicken bouillon cube. Isabella has already asked for this twice since I made it. It reheats really well the next day, if you do end up with any leftovers.
I actually posted about this recipe back in February of 2011… right after I got my new DSLR camera, but obviously before I knew anything about using it. The pictures on that post are painfully awful. I’ve hidden the post, mainly because I don’t want two of the same recipes coming up in my search, but just for fun I’ll share one of my original photos:
This family-style chicken and rice is filled with pimento and sausage.
- 3 large chicken breasts
- 2 tbsp butter
- 2 tbsp olive oil
- ½ small jar pimentos
- 1 bunch of green onions
- 1/3 roll of spicy sausage
- 1 cup slow cooking rice
- 2 cups water
- 1 chicken bouillon cube
In a large saucepan heat butter and oil.
Brown the chicken breasts on each side.
After finished browning, set aside in a 9x13 baking dish.
Brown the sausage in a skillet. Add the pimentos and green onions to the skillet with the sausage and saute until soft.
Add the rice and continue cooking until just starting to brown.
Microwave the water (1-2 minutes) and then dissolve the chicken bouillon cube in the warm water.
Add the water mixture to the skillet and continue cooking until the rice is almost cooked.
Pour the rice mix around the chicken and cover with foil.
Bake 35-40 minutes at 350 degrees.