Alright, I have to admit this rice started out with the intention of becoming risotto. But I forgot how poorly brown rice becomes risotto, so a short way through the process it became “normal” rice with stuff in it. Still… it was pretty tasty.
I loved the way the chicken and chicken broth flavored the rice, and how the tomatoes melted into the dish, giving it a richer flavor. Browning, then simmering the chicken with the rice made it deliciously tender, not tough and chewy like chicken can sometimes become. And, as always, mushrooms added taste and texture. The only thing I think this was really missing, is something green.
The best part about this meal, though? Rob helped me cook it. He did all the chopping, and helped with the rest. It’s part of his continuing education – cooking “classes” from yours truly.
To avoid having you go through the same aborted risotto attempt that I did, the below recipe will exclude the risotto process because it wasn’t working.
Chicken, Mushroom, and Tomato Rice
3 chicken thighs, de-skinned, de-boned, and chopped into 1 inch pieces
2 medium tomatoes, diced
15 mushrooms, sliced
1 1/4 cup brown rice
4 cups chicken broth
salt and pepper
1. Heat olive oil in a large pot over medium high heat. Toss in chicken and brown, 5-8 minutes.
2. When Chicken is browned on all sides (it does not have to be cooked through at this point), add rice, broth, tomatoes, and mushrooms to pot and return to a boil.
3. Reduce heat down to a simmer and cover. Simmer for 45 minutes or until liquid has all been absorbed.
Note: use the amount of rice, liquid, and cooking time as directed by the rice you are using.