One Pan Chicken and Rice

Certain recipes evoke core childhood memories. This is certainly one of them. Chicken and rice in a pan with some random veggies and pasta sauce. My mom used to make this regularly. She had no real printed recipe for it. Things just got thrown in a pan and heat was applied. Often, some of the rice would be crunchy and underdone. Other sections of the rice would be big clumps. However, it tasted good and was filling. The green olives were an odd addition, but they added a nice bit of zing to the flavor. 

Core Childhood Memory

It this gourmet? No, not at all. I use canned sauce here. I almost never used canned sauce. Everything in this recipe was about getting a meal together and on the table as quickly and easily as possible. This is comfort food, plain and simple. As always, notes are in blue.

One Pan Chicken and Rice

Ingredients

• 4 chicken breasts, about 2 lbs. (bone in or out, it doesn't really matter. You can even use thighs if you prefer. In any case, make sure they are skinless)
• 2 cups white rice
• 3 cups water or chicken stock
• 1 onion, cut into about 1" pieces
• 1 bell pepper, cut into about 1" pieces
• 1 can mushrooms (6.5oz), drained.
• 1/2 cup green olives
• 1 can (24 oz) pasta sauce (we used Hunt's Garlic & Herb)
• 2 teaspoons garlic powder
• 2 teaspoons dried Italian seasoning.
• Grated parmesan cheese

Directions

1. Preheat oven to 375F (190C, Gas Mark 5)
2. In a 9x13 baking dish add the rice and water/stock
3. Lay the chicken on top of the rice. 
4. Sprinkle the garlic and Italian seasoning over the chicken.
5. Distribute the vegetables around the pan. 
6. Pour the pasta sauce over the top of everything.
7. Cook uncovered for about 1 hour, or until the chicken and rice are both done. (a little bit of charring on the veggies is normal)
8. Garnish with parmesan cheese.

Everything benefits from a bit of cheese.
Good Times!