Skillet Rice &
1 pound chicken tenderloins or thin chicken breasts
1 ½ cups long grain white rice
4 cups chicken broth or stock divided
1 medium onion diced fine, about 1 cup
4 garlic cloves minced
2 teaspoons garlic powder divided
2 teaspoons salt divided
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon onion powder
½ teaspoon red pepper flakes optional
1 tablespoon olive oil
Heat olive oil in a large skillet (one with a lid) over medium heat. Add onion to the pan and season with 1/2 teaspoon salt. Cook, stirring frequently, about 5-6 minutes or until translucent.
Add the minced garlic to the pan and cook until fragrant, about 1-2 minutes. Add the rice and saute for 2 minutes, stirring frequently, or until lightly browned and toasted.
Meanwhile, combine 1 teaspoon garlic powder, 1 teaspoon salt, paprika, onion powder, and pepper. Season chicken on both sides, and set aside.
Nestle the chicken into the rice and add 3 cups of the chicken broth, careful not to pour over the chicken. Bring to a boil, then reduce heat to medium-low and cover. Cook undisturbed for 20 minutes. Resist the temptation to lift the lid as it will release steam which is necessary for cooking the rice.
Remove lid and give it a good stir. Pour in the remaining cup of chicken broth, 1/2 teaspoon salt, 1 teaspoon garlic powder and red pepper flakes if using. Cover and cook another 10-15 minutes or until all the liquid is absorbed and rice is tender. If rice is not done, continue to add small amounts of chicken broth until tender.
Let rest 5 minutes before serving. Garnish with fresh minced parsley if desired.