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One Pot Rice and Veggie

Rice Bowl with veggies and chicken
TSK Team

One Pot Rice and Veggie

Core: Rice
3 Flavors: Onion + Garlic + Carrot
Protein(optional): 2-4 chicken breasts or thighs (or skip for vegan)
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ea Chicken breasts/thigh Skin on, rinse and pat dry before use
  • 2 tbsp Oil EVO, lard, vegetable any will do
  • 1 ea Onion, small Peeled, diced
  • 1 ea Carrot Sliced thin
  • 3 ea Garlic, cloves Minced
  • 1 cup rice
  • 2 cup water

Equipment

  • 1 3 qt Pot from initial set

Method
 

  1. Heat empty pot over med-high heat until a droplet of water "dances" on the surface. Remove water or let evaporate.
  2. Place oil in pot. When oil shimmers (few seconds or so) place chicken skin side down in pot and reduce heat to medium.
  3. Chicken will release on it's own from the pan when ready to flip. Cook otherside about 2 min.
  4. Remove Chicken from pan and set aside. Add onions and carrots and saute for about 2 min.
  5. Add garlic and stir until aromic. Add pinch of salt and pepper.
  6. Add rice and stir until it shines.
  7. Add water, and place chicken back into pot. Place cover onto pot.
  8. Increase heat to med-high and bring to boil. Then reduce to low and simmer for 15 minutes.
  9. Remove chicken and slice. Fluff rice.
  10. Serve hot

Notes

The chicken is optional in this recipe so will add 5-7 minutes of cooking but worth the extra effort.
I have used clarified butter for this style of dish. Look for our how-to on making your own clarified butter.

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