Chicken and Rice

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 tablespoon(s) olive oil

8 bone in chicken thighs skinned

3/4 teaspoon(s) salt

1/4 teaspoon(s) ground black pepper

2 cup(s) onion chopped

1 carrot thinly sliced

8 ounce(s) cremini mushrooms sliced

4 clove(s) cloves minced

1 cup(s) long-grain white rice

cooking spray

1 cup(s) fat-free lower sodium chicken broth

1/4 cup(s) water

3 tablespoon(s) heavy shipping cream

1/3 cup(s) 1 1/2oz fresh pescorino romano cheese grated

Directions:

1. Preheat oven to 350 degree.
2. Heat oil in skillet over med-high heat. Sprinkle chickem with salt and pepper. Add 4 chicken thighs to pan; saute 3 mins on each side or until browned. Remove chicken from pan. Repeat with remaining chicken.
3. Add onion and carrot to pan; saute 4 mins. Add mushrooms, suate 5 mins. Add garlic; saute 1 min, stirring constantly. Add rice, saute for 1 min. Spoon rice mixture into a 13X9 inch baking dish covered with cooking spray; stir in broth, water and cream. Arrange chicken over rice mixture; sprinkle with cheese. Bake at 350 for 45 mins or until chicken is done.

By RecipeOfHealth.com