This meal is fast, easy, inexpensive, and filling. What more could you ask for? Serve with roasted veggies (see recipe below-butternut squash is pictured here) and green salad for a hearty fall meal.
Ingredients
1 onion (optional)
½ cup long-grain white rice
1 cup milk
1 cup water
1 tsp chicken bouillon (or 1 bouillon cube)
1 (10oz) can of chicken, drained* (see note)
½-1 cup shredded cheddar cheese
See the butternut squash recipe below for a great side dish!
Preparation
If using an onion, chop it as small as you can, and cook it in oil over medium-high heat until it’s see-through and starting to turn brown.
Add the rice to the onion in the pan and cook 2-3 minutes until rice is coated with oil starting to turn brown
Add 1 cup milk, 1 cup water, 1 teaspoon chicken bouillon and 1 can of drained chicken
Turn heat to high and bring to a boil. As soon as it boils, turn the heat down to medium-low until it simmers, then cover with a lid. (if you put the lid on right away it will probably boil over and make a mess, wait until it simmers).
Continue to cook at medium-low heat (simmering) until all the water is absorbed (about 20 minutes, you will want to keep an eye on the pan so it doesn’t burn).
Once all of the water is absorbed, taste the rice, it should be soft and delicious. If it’s done take it off the heat and continue with step 7. If it’s still crunchy, add ¼ cup water and stir it in. Let it cook for 5 more minutes with the lid on and test again. Repeat until the rice is no longer crunchy, then continue with step 7.
Top with ½ cup cheddar cheese and put the lid back on until the cheese is melted, serve hot.
*Note: Canned chicken is a great first food for babies. It’s very soft and easy to eat, just mash it up and give it to them! No need for blending or grinding. If you have a baby between 6 and 8 months, I would recommend setting aside some chicken for them, as babies don’t need all the salt in this recipe. Older babies are okay to have the full recipe.