Thursday, February 19, 2015
Chicken Rice Simple Side Dish
Moist, flavorful and fluffy Chicken Rice is just the simple side you have been looking for. Made with ingredients that are always in the pantry, it is perfect in a pinch and good enough for company.
Do you remember those side dish pouches? I pretty much served every meal with one. Let's be honest here. I haven't always been such a fabulous cook and for a long time it was just Chad and myself. So I would grab some fettucine alfredo, butter pasta, and rice sides which were perfect with just about everything.
But then once I embraced being creative in the kitchen I started developing my own easy side dishes that are just as easy as that package was and tastes sooo much better.
After making my Chicken Rice as a simple side for the 1 millionth time, Chad asked me if I ever shared it on our website. "Of course not" I replied. "It is so easy.... that our readers will love it!" I realized as I was in the middle of answering him.
Well, that said. This is so easy and perfect as a side dish or add chicken and veggies on top to create your homemade rice bowl. Simple and delicious is the name of the game and this side dish is everything you could want it to be.
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Check out some of our favorite rice sides: Click on the image or the bold recipe title and it will open each one in a new tab.
Copycat Chipotle's Cilantro Lime Rice - citrus juices and cilantro make for a very bright and scrumptious side dish!
Asian Sesame Rice is so incredibly fragrant and delicious. From the moment the jasmine rice comes to a boil the nutty aroma permeates your senses. Once the sesame oil touches the steaming rice, the air is filled with a dynamic nutty aroma.
Saffron Walnut Rice Pilaf is a beautiful combination of saffron rice with walnuts, red onion and basil. A perfect side dish to accompany your favorite chicken or pork dinner.
Chicken Rice Simple Side Dish
SERVES 6-8 | ACTIVE TIME 5 Min | TOTAL TIME 25 Min
1 cup Jasmine rice
1 tablespoon unsalted butter
1 tablespoon low sodium chicken base
1 tablespoon dried parsley flakes
1 teaspoon fresh ground black pepper
salt to taste
Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Add rice, butter and chicken base. Stir. Reduce to simmer. Cook 15 minutes, or until rice has absorbed the liquid.
Remove from heat. Let stand 5 minutes. Pour parsley into your hand and crumble it into the pot, add pepper. Stir and fluff with fork. Add salt to taste. I use 1/2 teaspoon - 1 teaspoon salt.
Serve and enjoy.
COOK'S NOTES: You can substitute chicken stock in place of the chicken base and water.
Recipe developed by Donna Elick - The Slow Roasted Italian
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