Here is my favorite chicken and rice recipe. If you don't like chicken and rice, you might have run into dry, tasteless dishes. This recipe is big on sauce, takes ten minutes, and is full of decadence. Another problem with rice is that there is a flashpoint and very little room for error if you go by most recipes. We are going to give you rice insurance -- perfect every time.
1-2 cups Madagascar rice
1-2 chicken breasts sliced into small chunks
1 stalk broccoli, chopped into small bits
1/4 vidalia onion
2 tbsp olive oil
3 pats butter
1/2 cup chopped portabello mushrooms
Put a pot of water on to boil. Bring water to a boil before you add rice (this is the secret to perfect rice). While the water comes to a boil, start a saucepan with all your olive oil on medium heat. Add your chicken bits. Turn chicken once. Add pats of butter and turn down heat. Add onions and broccoli (if broccoli is frozen, add broccoli first). Keep stirring on medium to low heat. When broccoli begins to tenderize, add 1/4 cup water. Place lid on the saute pan and lower heat to low.
Add rice to boiling water and put timer on 10 minutes. Check rice. Allow to cook to taste until tender but not mushy (usually less than 15 minutes is recommended. Watch closely). Remove lid and add rice directly to saute pan. Season with lemon pepper (or you can use southwest or Cajun seasoning. I like Tony Chachere's; I also like to use cumin for a different taste). Stir, allowing sauce to marry the rice. Allow to stew for 3-5 minutes. Serve hot.