Chicken and Rice Skillet Recipe

Chicken and Rice Skillet serves 3 Adults, 4 children under 9 yrs old.  

2 tbsp butter or margarine

1/2 pound boneless chicken, cubed (thighs are less expensive)

1 cup carrots, finely chopped

1/2 cup onion, finely chopped

1 chicken bouillon cube

1/2 tsp dried leaf thyme

1/2 tsp dried rosemary

2 cups water

2 cups instant brown or white rice

salt and pepper to taste

In a large skillet, brown the chicken in the butter for 2-3 minutes.  Add the veggies and cook until the chicken is cooked through and the veggies are soft and tender, about 8 minutes.  Add the spices, water, and bouillon cube.  Bring to a boil, completely dissolving the bouillon cube.  Add the rice, remove the skillet from heat and cover.  Let the skillet stand for 5-8 minutes or until the rice is tender.  Serve with a side salad, vegetable, and/or bread of your choice.  

Fruit and Nut Side Salad

1 heart if Romaine, chopped

1/2 cup dried cranberries

1/2 cup chopped pecans

1/4 cup feta cheese.

1/4 cup Italian Dressing of choice

Combine ingredients and serve.