Chicken and Rice

 Chicken and Rice

Chicken thighs, sliced or chunked

1.5-2 cups rice

Bell pepper

1/2 yellow onion

2 carrots

3 cups of hot water

2-3 teaspoons chicken soup base

1 t minced garlic

3 tablespoons of butter

Brown the chicken in oil on both sides in cast iron pan and set aside.  Briefly sauté the pepper, onion, carrots, and garlic.  Add butter.  When butter is melted, add rice and stir.  Add water (mixed with soup base).  Stir and add chicken back in.  Bake at 350 for 45 minutes or until rice is soft and chicken is cooked through.