By Tom Cleary

Chicken and Rice

So this week we’ve got a recipe created in the test kitchens of Vets 303. It’s yet another chicken dish, this time made with rice. Another one pot easy clean up with a taste you can make your very own. If you add some beans you can give this dish some Mexican flair or add come red pepper and give it a kick. Now you may be wondering why I make so much food with chicken and rice. Here’s the reason for it, they’re both cheap and there was a 20 pound bag of rice on sale, which has got to get eaten eventually.

Chicken and Rice
Ingredients
• A piece of chicken
• half an onion, chopped
• a half cup or rice
• salt, pepper, red pepper, oregano, thyme and basil
• soy sauce and teriyaki sauce
• a tablespoon of olive oil
-First season the chicken with the salt, pepper, red pepper, oregano, thyme, and basil
-Next put the chopped onions and olive oil into a pan on medium high heat
-Then you put the chicken on of the onions and let that cook for about 2-3 minutes until the chicken on one side is browned, then flip the chicken over until the other side browns.
-Once both sides of the chicken are browned, pour in the half cup of rice around the chicken, not on top of it and mix it with the cooked onions. Add however much soy sauce and teriyaki sauce you want. Also if you want to add some beans or any other type of vegetable now’s the time to do that too.
-After that pour in 1 cup of water and turn the pan onto high heat to boil the water.
-Once the water is boiling lower it to medium heat, and just wait for the rice to absorb all of the water. If the rice is not soft by this time just add another ½ cup of water and wait for it to get absorbed.
-Once this is done just put it all on a plate and you’ve got yourself dinner.