Puerto Rican Chicken and Rice

Robin (my awesome mother-in-law!!) gave me this recipe about 5 years ago. It is full of flavor and my whole family really enjoys it!


1 lb. of chicken breast (boneless skinless)
2 cups of uncooked Nishiki Brown Rice
1 chicken bouillon cube
4 TB butter
3 Cups of cold water
_________ Spice Mix ________________
1 tsp Garlic Salt      2 tsp Ground Oregano
1 tsp Pepper            2 tsp Paprika
1 tsp Salt                 1 1/2 tsp Onion Salt
1 TB Parsley           1 1/2 tsp Celery Salt
_________________________________


1. Prepare the Spice Mix in a gallon-size zip lock bag.
2. Cut up the chicken breasts into 1-2 in. pieces and shake inside the zip lock bag until evenly coated.
3. Heat up butter in a large frying pan (you will need a lid that fits)
4. Carefully shake the contents of the bag (even the extra spices) into your butter and brown chicken on all sides. Medium heat for about 5 minutes but don't over cook them.
5. Add 2 cups of rice to the pan along with the bouillon cube and 3 cups of water.

Before I added the water

6. Bring the water to a soft boil then cover and let cook for 1.5 hours.

I always check after an hour to make sure that it hasn't run out of water (otherwise the rice will burn to the bottom of the pan). If you need to add more water, do it in 1/2 cup increments and keep a close eye on it.

Enjoy!

Finished!