On Saturday I posted a picture of me making something delicious on our facebook page–here it is! It is super quick to make because it uses a rotisserie chicken. It has lots of tomatoey mushroomy goodness that makes this an extra hearty meal. This would be a great make ahead meal to store for lunches and dinners later the week….but we ate it all up between one dinner and one lunch the next day 😉 It only uses one pot…er…I mean large pan, so it is the perfect meal for a weeknight. Hope your family likes it as much as we did. 🙂
Quick Savory Chicken and Rice with Tomatoes and Mushrooms.
- 1 tablespoon olive oil
- ½ medium white onion, chopped
- 1 tablespoon butter
- 5 cups crimini mushrooms, washed, sliced
- 4 medium tomatoes, coarsely chopped
- 2 cloves of garlic, minced
- 4 cups chicken stock
- 2 cups brown rice
- 1 rotisserie chicken
- 1 teaspoon granulated sugar
- 1 teaspoon soy sauce
- salt and pepper to taste
- green onions (garnish)
Heat olive oil in a large skillet over medium heat. Add onions and cook until they are translucent and fragrant.
Push onions to the side of the pan to create an open space in the center. Add butter to the open space and swirl with a knife to coat pan. Add the mushrooms to the pan spreading them as thin as possible.
Allow mushrooms to brown for 1 minute. Stir the onions and mushrooms together and cook until the mushroom are golden. The bottom of the pan may begin to become slightly golden as well.
Add the tomatoes and garlic to the mushroom and onion mixture. Stir. Continue to cook on medium heat, uncovered for about 6-7 minutes.
. Add chicken stock. Cook on high until chicken stock starts to boil. Add rice and lower heat to low. Cover pan and simmer for 40 minutes or until rice has absorbed all the liquid and is fully cooked.
Add sugar and soy sauce to pan. Stir to coat chicken and rice. Season with salt and pepper to taste. Garnish with green onions.
Love, Grey & Brianna