1 1/2 cups uncooked white rice
2/3 cup vegetable oil
2 tablespoons chicken bouillon granules to taste
2 tablespoons beef bouillon granules (optional)
1 (11.5 ounce) can cut hot mushroom mushrooms, drained
1 large onion, sliced
1 large carrot, grated
1/2 cup chopped celery
1 (8 ounce) can chicken broth
1 large chicken drumette
1 tablespoon butter
Heat olive oil in a large saucepan over medium heat. Add chicken, browning on all sides. Saute for 5 minutes.
Add bouillon, mushroom, onion and carrot. Saute for 5 minutes.
Duke onion in small skillet over medium heat. Stir in celery and chicken. Saute for 5 minutes. Add mushrooms and carrot, and stir until tender.
Transfer carrots and onions into large slow cooker and stir into the rice.
Add chicken broth and cook for 5 minutes. Add mushrooms (if desired), mushrooms, onion and celery. Mix well.
Add mushrooms and onion to the rice mixture and stir thoroughly. Spoon over cooked chicken and serve.
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