Post by Loupy on Dec 4, 2015 0:31:08 GMT -7
Sour Cream Chicken and Mushroom Rice Skillet
By: Andi Gleeson @ wearychef.com/
This creamy rice skillet dinner is loaded with chicken, mushroom, and peas in a sour cream sauce. it is a perfect dinner for busy nights!
Before I get to the recipe, let’s talk about rice for a minute. There are different ways you can make this depending on what rice you choose.
These are some options:
Use white rice or quinoa as instructed in the recipe.
Use instant rice, and reduce the amount of broth. Follow the instructions on the label; it’s usually one part rice to one part liquid. This will cut down the cook time. Simmer the rice as long the label specifies.
Use brown jasmine rice. As it turns out, this brown rice cooks about as quickly as white rice! It uses less liquid, so check the label. My bag recommends one part rice to one and a half part liquid (so a cup of rice and 1 1/2 cups broth in this case).
Prep time: 5 minutes
Cook time: 30 minutes
Serves: 4
Ingredients:
2 teaspoons olive oil
3/4 pound skinless, boneless chicken(breasts or thighs)
10 ounces sliced mushrooms
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
freshly ground black pepperto taste
1 cup uncooked white rice or quinoa
2 cups reduced-sodium chicken broth
1 cup frozen sweet peas
4 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream(or more to taste)
Instructions:
Heat olive oil in a large skillet over medium-high heat.
Add chicken, mushrooms, salt, garlic powder, onion powder, and pepper to the skillet.
Stir well to coat.
Saute, stirring often, until chicken is mostly cooked through.
Stir in rice and chicken broth.
Bring to a low boil, and reduce heat to low.
Cover and cook 20 minutes.Stir in frozen peas, and replace cover.
Continue cooking for approximately five minutes or until peas are heated and most of liquid is absorbed.
Stir in cream cheese and sour cream until cream cheese is melted.
Simmer for 2-3 minutes or until evenly heated.
By: Andi Gleeson @ wearychef.com/
This creamy rice skillet dinner is loaded with chicken, mushroom, and peas in a sour cream sauce. it is a perfect dinner for busy nights!
Before I get to the recipe, let’s talk about rice for a minute. There are different ways you can make this depending on what rice you choose.
These are some options:
Use white rice or quinoa as instructed in the recipe.
Use instant rice, and reduce the amount of broth. Follow the instructions on the label; it’s usually one part rice to one part liquid. This will cut down the cook time. Simmer the rice as long the label specifies.
Use brown jasmine rice. As it turns out, this brown rice cooks about as quickly as white rice! It uses less liquid, so check the label. My bag recommends one part rice to one and a half part liquid (so a cup of rice and 1 1/2 cups broth in this case).
Prep time: 5 minutes
Cook time: 30 minutes
Serves: 4
Ingredients:
2 teaspoons olive oil
3/4 pound skinless, boneless chicken(breasts or thighs)
10 ounces sliced mushrooms
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
freshly ground black pepperto taste
1 cup uncooked white rice or quinoa
2 cups reduced-sodium chicken broth
1 cup frozen sweet peas
4 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream(or more to taste)
Instructions:
Heat olive oil in a large skillet over medium-high heat.
Add chicken, mushrooms, salt, garlic powder, onion powder, and pepper to the skillet.
Stir well to coat.
Saute, stirring often, until chicken is mostly cooked through.
Stir in rice and chicken broth.
Bring to a low boil, and reduce heat to low.
Cover and cook 20 minutes.Stir in frozen peas, and replace cover.
Continue cooking for approximately five minutes or until peas are heated and most of liquid is absorbed.
Stir in cream cheese and sour cream until cream cheese is melted.
Simmer for 2-3 minutes or until evenly heated.
