Chicken and Rice

This was a great meal for a chilly, rainy Wednesday night. It is good, warm comfort food at its finest and there is even enough for leftovers at school tomorrow =) I got this recipe from Cooking Light and I cut it in half for Tyler and I. The only thing I did differently was use chicken tenders instead of chicken thighs.

Chicken and Rice

1 Tbsp. olive oil
8 bone-in chicken thighs, skinned
3/4 tsp. salt
1/4 tsp. pepper
2 cups chopped onion
1 carrot, thinly sliced
8 oz. mushrooms, sliced
4 garlic cloves, minced
1 cup long-grain white rice
1 cup chicken broth
1/4 cup water
2 Tbsp. heavy whipping cream
1/3 cup parmesan cheese

Preheat oven to 350 degrees.
Heat oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper. Saute chicken for 3 minutes on each side or until browned. Remove chicken from the pan and keep warm.

Add onion and carrot to pan, saute 4 minutes. Add mushrooms and saute 5 minutes. Add garlic and saute 1 minute, stirring constantly. Add rice; saute for 1 minute. Spoon mixture into a 9x13 baking dish;stir in broth, water and cream. Arrange chicken over rice mixture; sprinkle with cheese. Bake at 350 degreesor 45 minutes or until chicken and rice is done.


In other news, our spare bedroom above the sunroom is finished! The only thing we did was give it a fresh coat of paint, but it looks and feels so much better! We really don't use the room for much, just storage and additional closet space. My favorite part of the room is the window seat.... love it!

The bedroom before - the walls were a light purple

The bedroom now - this picture is a true representation of the wall color

The walls are more tan than this picture shows - but isn't the window seat awesome!?!