Sunday, May 3, 2009

Chicken and Rice

This recipe originally came from my mom. Quick, easy and tasty!

3 chicken bouillon cubes
2 3/4 cups boiling water
1 cup uncooked rice
2/3 cup shredded carrot
1/2 cup celery (I usually don't add celery)
4-6 chicken pieces
1 tsp. marjoram
1/2 tsp. salt
1/4 tsp. pepper
Dissolve bouillon cubes in boiling water and pour into 9 x 13 pan. Add rice, carrots and celery, evenly spreading mixture. Sprinkle chicken with marjoram, salt and pepper; place in single layer on top of rice mixture. Bake in 350 degree oven for 1 hour or until chicken and rice are tender.

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