Creamy Chicken Vegetable Rice
Ingredients:
- 1 lb. chicken breast, cut into bite-size pieces
- 1 cup jasmine rice, uncooked.
- 1 onion, small, diced
- 2 garlic cloves, minced
- 1 carrot, medium, diced
- 2 celery stalks, diced
- ½ cup frozen peas
- ½ cup frozen corn
- 1½ cups water
- 5 tbsp cream cheese
- ¼ cup warm milk
- 3 tbsp avocado oil
- Salt, to taste
- Black pepper, to taste
Method:
Start Cooking- Heat the avocado oil in a large skillet over medium heat.
- Add the onion, carrot, and celery. Cook for 4–5 minutes, stirring occasionally, until they begin to soften.
- Add the chicken and season with salt and black pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Stir in the jasmine rice, then add the water. Bring to a gentle boil.
- Reduce the heat to low, cover, and cook until the rice is tender and most of the liquid is absorbed, about 15 minutes.
- Stir in the frozen peas and corn. Cover and cook for another 3–4 minutes.
- Turn the heat to very low or off. Mix the cream cheese with the warm milk until smooth, then gently fold it into the chicken and rice.
- Let it rest uncovered for 2–3 minutes before serving. Bon appétit!
Kitchen Tools:
Notes:
- Cooking the onion, carrot, and celery first gives the dish a flavorful base before the chicken and rice go in.
- Adding the cream cheese and milk only after the rice is cooked keeps the finish creamy without making it heavy.
- Other long-grain white rice can also be used. Depending on the variety, you may need to adjust the water or cooking time slightly.
- Use whatever vegetables you have on hand.
- Bell peppers, spinach, broccoli, or mushrooms would all work well.
- Add 1 tablespoons of butter at the end for extra aroma.
- You can also add a little shredded cheddar at the end for a richer, cheesier version.
- Serve it warm straight from the skillet with a simple tomato-cucumber salad or a crisp green salad on the side.
- It is hearty enough to stand on its own, too.
Nutrition:
FROM THE PANTRY
Jasmine Rice
WHY WE LOVE IT
Cooking jasmine rice fills the kitchen with a sweet, popcorn-like aroma.
It cooks up softer and plumper than regular long-grain white rice, with a subtle sweetness that absorbs rich sauces beautifully.
A LITTLE STORY
In 1945, a Thai farmer discovered a tall, slender, highly fragrant rice plant and saved its seeds.
After years of selection, Thai agricultural scientists officially released Khao Dawk Mali 105 in 1959.
Some of Thailand’s most prized jasmine rice is grown in the Thung Kula Rong Hai region, where the dry climate and soil contribute to its distinctive aroma.
DID YOU KNOW?
Jasmine rice is named for the white color of its polished grains, not because it smells like jasmine flowers.
Its popcorn-like fragrance comes from a natural compound called 2-acetyl-1-pyrroline, also found in freshly baked bread and pandan leaves.
Freshly harvested “new crop” jasmine rice is especially prized for its strong aroma and soft texture.