Prepare your mise en place- Peel and dice onion.
Dice vegetagles. Pick and chop thyme leaves.
Heat a saucepot (with a lid) over medium heat.
Add 1 teaspoon cooking oil. Add ground chicken
in 1/2-inch pieces in a single layer. Season
with 1/4 teaspoon PeachDish Salt, and cook
without stirring until browned on bottom, 3-4
minutes. Turn and finish cooking the other
side. Break up the chicken, and stir in onion.
Cook, stirring, until onion is translucent, 4-5
minutes. Add vegetables and thyme.
Add rice, bouillon cube, 1 1/4 cups water,
cream and 1/4 teaspoon PeachDish Salt; stir
well. Bring to a simmer, reduce heat to low,
cover and cook until rice is tender and liquid
has been absorbed, 30-35 minutes. Taste and
adjust seasoning as desired.
Dark green leafy salad
Originally Submitted
1/7/2018
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