4–6 tablespoons butter or vegan butter, divided

1 heaping cup shredded or chopped carrots

Homemade seasoned salt and pepper, to taste

2 scant cups long grain white rice (Lundberg White Jasmine Rice recommended)

1 tablespoon dried minced onion

1 teaspoon dried minced garlic

2 tablespoons dried parsley flakes

8 cups chicken stock

2 chicken breasts (~1 lb), cut into bite-sized pieces (NOT hunks)

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In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
Add the chopped carrots and sauté until slightly softened, about 3-4 minutes. Season with salt and pepper to taste.
Stir in the dried minced onion, dried garlic, and dried parsley flakes. Cook for another minute until fragrant.
Add the chicken pieces to the pot and cook until lightly browned on all sides but not fully cooked through.
Push the chicken and vegetables to the side, then add the remaining butter and the rice to the pot. Stir to coat the rice with butter and combine with other ingredients.
Pour in the chicken stock and bring the mixture to a boil.
Once boiling, reduce heat to low, cover, and simmer gently for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork and adjust seasoning if needed.
Serve warm and enjoy!

Use a heavy-bottomed pot to prevent sticking.

Smaller chicken pieces cook evenly and quicker.

Substitute chicken stock with vegetable stock for a vegan version.

Add vegetables like peas, corn, or bell peppers for extra nutrition and color.

Brown rice can be used but requires longer cooking time and more liquid.

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently.