Homestyle Chicken and Rice
Serves: 4
  • 3 tblsp olive oil
  • 2 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 1 small onion, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 4 cups chicken broth (homemade is best but store bought is just fine; go with low sodium)
  • 2 cups brown rice (to make this dish even quicker you can use quick cooking brown rice)
  • salt and pepper to taste
  • 1 cup half and half
  • 1 lb. of cooked chicken, cubed
  • ½ cup shredded cheddar
  • cheese
  • 2 green onions, sliced small
  1. Heat olive oil in a medium/large stockpot.
  2. Add carrots, celery, and onion. Saute until softened, stirring occasionally.
  3. Add garlic and cook for one more minute.
  4. Season to taste with salt and pepper.
  5. Add brown rice and toast in pot with vegetables for 2 minutes, stirring occasionally.
  6. Now add chicken broth and bring to a simmer with lid on; cooking for 10 minutes.; stirring occasionally.
  7. Add half and half and 1 lb. of chicken. Only heat through; do not boil as cream may separate or curdle
  8. Garnish with shredded cheddar cheese and green onion.
  9. Serves a family of 4 but we always have left overs. This is fabulous the next day too!
  10. **You can add more chicken broth at the end of you like more of a soupy consistency.
Recipe by Café Terra at