Chicken and Rice

This is a simple recipe I make for my family regularly.

2 Chicken Breasts, chopped

4 cups Chicken Broth, divided

1 cup long-grain Rice

2 T butter or cooking oil

2 T flour

Cover the chopped chicken with water and bring to a boil.  Simmer with a lid until done.  While the chicken is cooking, in a seperate pot, bring 2 cups of broth (or 2 c. water with 1 T chicken boullion) to a boil.  Add one cup rice, return to boil, cover with lid, and simmer until liquid is absorbed and rice is done.  In a skillet melt butter and stir in flour until smooth and bubbling.  Slowly stir in 2 cups broth and cook until thickened.  Add cooked chicken a heat thoroughly.  Serve chicken and gravy over rice.

Note: I use chicken boullion instead of bought broth.  Also, I add boullion to the water while cooking the chicken, and then measure out 2 c. of the broth for the gravy.  Also, the gravy can be milk-based if boullion is used (2 c. milk instead of broth OR 1 c. milk and 1 c. broth).  I prefer Jasmine rice instead of long-grain, so if you use a different type of rice, adjust according to the package instructions.

EVEN EASIER Chicken and RIce

1 can Tyson chicken

2 c. broth

1 c. rice

Bring chicken and broth to boil.  Add rice, return to boil, cover, and simmer until done.