Chicken and Rice - Kevin Morrison

• • large saucepan/dutch oven/soup pot with a tight fitting lid (can also be done in an instant pot)

• 1-2 tbs. oil of choice

• 1 cup chopped onion

• 1 1/2-2 lbs. chicken cut into bite sized pieces

• 2 medium carrots washed and shredded

• 2 cups Jasmine Rice

• 4 cups chicken stock

• Seasonings (salt/pepper/etc.) to taste

1) Once you have prepped the meat and vegetables, heat oil in pan over medium heat, brown chicken and remove from pan (may need to brown in batches to avoid overcrowding)

2) Add onions and cook until translucent (3-5 minutes), add carrots and cook until softened (about 3 minutes)

3) Teturn chicken to the pan, add rice and stir until well incorparated (1-2 minutes)

4) Add stock and bring to a boil, once stock is boiling reduce heat to simmer and cover

5) Let sit for 20-25 minutes until rice is cooked through