Skillet Chicken and Rice

From http://inthekitchenwithkath.com

(Adapted from a Better Homes and Gardens magazine recipe)

(Serves 2, doubles easily to serve 4)

4 chicken thighs (or chicken parts of your choice)

1 tablespoon oil

1/3 cup rice

¼ cup chopped onions

½ teaspoon salt

½ teaspoon poultry seasoning

4 ounces mushrooms, sliced

2 carrots, sliced in ½-inch diagonal slices

2/3 cup water

1. In a skillet, brown the chicken on all sides in hot oil for about 15 minutes total.

2. Remove chicken pieces.

3. Drain all but about 1 tablespoon fat from the skillet.

4. Add the rice, onions, salt and poultry seasoning to the skillet. Cook and stir until the rice is lightly browned. (It takes just a minute or two.)

5. Add the mushrooms, carrots and water. Place the chicken, skin side up, on top of the rice mixture. Season the chicken with additional salt and pepper. Cover, and simmer over low heat for 35 minutes, or until the chicken and rice are done.