Chicken and Garden Vegetable Rice

Summer vegetables from my garden make this Chicken and Veggie Rice. I also make this Rice and Green Bean version without chicken. It’s delicious as a mean dish or serve as a side dish.

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8 to 10 pieces of chicken (I used drumsticks and thighs) (remove skin if desired)

2 cups long grain rice

1 medium onion (finely chopped)

2 large carrots or 8 oz baby carrots (chopped)

1 pound fresh green beans (chopped)

2 tablespoons olive oil

2 tablespoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1/4 teaspoon paprika

1 bay leaf

5 cups boiling water

1 chicken bouillon cube or 1 cup chicken broth

chopped parsley for garnish

Preparation:

Season the chicken with the spices and let marinade for a few hours or overnight in the refrigerator.

Brown the chicken on both sides in the olive oil in a very large deep skillet. Add the onion and bay leaf and saute for about 5 minutes.

Add water, bouillon, cover and let simmer for about 30 minutes.

Add the vegetables and rice. Stir let come to a boil and cover. Let cook for about 15 minutes longer. Taste the rice for doneness.

I like a firm rice, but if you prefer a more well done rice cook longer. Add more boiling water if you find the rice has dried out.

When ready to serve top with chopped parsley.