Thursday, June 14, 2012

Chicken and Rice

The rice that has been browned


We've been eating this dish since before we were married!

I remember the first time I made this for the Mr.

I must say, he was rather impressed.

It's true.

I wouldn't lie about that!

However, I haven't made this in a very long time.

I have actually forgotten about the recipe.

But I'm taking dinner to a friend who is recovering from surgery and it hit me!

Chicken and Rice!

This recipe is from my friend.

We tease her about it!

Because any time we go to her house for dinner; this is what she serves.

As in A.N.Y. time!

For Y.E.A.R.S now, this is what we eat!

I'll call it her "signature dish!" 

Actually, Auntie Ronda is a fantastic cook -- so with that in mind, if you haven't ever tried this, give it a whirl!

Truth be known, it's an old recipe -- but it's a good one to keep on stand-by . . .just like Auntie Ronda does!

Rice Consomme with Chicken

1/2 cup butter
1/3 cup chopped onion
2 cans chicken broth
1 cup long-cook rice, uncooked (do not use instant)

Preheat oven to 350 degrees.

In a sauce pan, melt the butter and saute the onions.

I then add the 1 cup of raw rice into the butter/onion mixture and toast the rice a bit . . .Auntie Ronda doesn't do that part!

Add both cans of chicken broth and pour into an 8X8 casserole dish.  Cover with foil and bake for 1 hour or until the liquid is absorbed and the rice is tender.

Can be served with grilled chicken breasts that have been sliced across the grain.  You can add the grilled chicken to the rice before cooking, or after.

This recipe easily doubles.


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