chicken and brown rice with mushrooms

This was super yummy and healthy. And it made some coworkers jealous of my leftovers for lunch. :) Make this when you have some leftover chicken and aren't sure what to do with it but want a healthy, easy meal.

I should note that I made the mistake of using regular brown rice instead of basmati brown rice. The rice took a little longer to cook and threw me off my game a little. Be sure to try it with the correct type of rice! From what I've read, the basmati rice has a more robust flavor anyways. Can't wait to try it again with basmati.
Chicken and Rice with Mushrooms
  • 2 cups chicken broth (homemade!)
  • Olive oil
  • 1 pound white meat chicken, cooked and chopped into 1-inch pieces
  • 1 teaspoon sweet paprika
  • Salt and pepper, to taste
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/4 cup chopped onion
  • 2-3 garlic cloves, minced
  • 8 ounces sliced mushrooms
  • 3/4 cup uncooked brown basmati rice
  • 2 cups frozen green peas, thawed
  • 1 tablespoon chopped fresh thyme (or 1/2 tbsp dried)
  1. Start by bringing chicken broth to a simmer in a small sauce pan. In a larger pot, heat the olive oil over medium heat and add the onion, garlic and mushrooms. Sprinkle with paprika, salt and pepper.
  2. When the vegetables are soft and translucent, add the simmering chicken broth and rice. Increase heat and bring to a boil. Turn the heat to low and top with a lid. Simmer for 35 minutes.
  3. When the rice is almost tender, add the chicken, peas and thyme. Cover and cook 10 more minutes or until rice is soft. Taste and season with salt and pepper, if needed.

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