Hi, all! It’s been a while since I’ve posted- I hope you all had a wonderful end to your summers and have been having a great fall! As is tradition for late summer/early fall, my sister and I ran our annual inflatable 5k race last weekend and also made a delicious dinner from my foodie dice. Our six ingredients/cooking methods that we rolled were: rice, chicken, oregano, brussels sprouts, bacon, and broiling. We decided to make a delicious one-pot dish of chicken and rice that we basically made up as we went along, and we roasted (and of course, broiled) up some Brussels sprouts with bacon for the side dish (recipe posted here)! Here’s the recipe for the chicken and rice:

Ingredients:

• 4 chicken breasts
• 1 tbsp canola or vegetable oil
• salt and pepper to taste
• 1 tsp oregano
• 2 cups uncooked rice
• 1/2-1 cup chopped yellow onion (to taste)
• 1/2-1 cup chopped celery (to taste)
• 1 quart low sodium chicken stock

Season the chicken breasts with salt, pepper, and oregano.

Heat oil in a large wok or deep saucepot over medium-high heat. Add chopped celery and onion to skillet and stir; cook until starting to soften, 2-3 minutes. Add chicken to pan, nestling among the onion and celery, and cook until chicken is seared on both sides (doesn’t need to be fully cooked through since it will continue cooking with the rice).

Pour uncooked rice into pot and then cover with chicken stock. Cover pot with lid.

Cook according to rice directions (cooking time will vary based on type of rice you use- we used white, so it took about 15-20 minutes).

And that’s it! Super easy and quick, and it ended up delicious. The rice was really nicely flavored from cooking it in chicken stock, and the chicken was very tender and moist. Definitely a win for the foodie dice! Happy cooking!