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Rice with Chicken Marinade Recipe


1 cup uncooked white rice

2 tablespoons chicken bouillon granules

1 teaspoon salt

1 teaspoon paprika

1 teaspoon dry mustard

3 ounces chicken broth

3 tablespoons water

2 tablespoons brown sugar

1 teaspoon white vinegar

2 teaspoons Worcestershire sauce

2 teaspoons olive oil


In a large bowl, combine rice, bouillon, salt, paprika and mustard.

Add chicken broth, water, brown sugar, vinegar and olive oil. Mix thoroughly. Transfer to 10-inch nonstick skillet or cooking pan.

Cover and cook over medium heat, uncovered, for 5 to 6 minutes.

Return chicken breast halves to skillet or pan with broth mixture and cook for 5 minutes more. Transfer skillet to rack and cool completely. Serve chicken over rice.


MiG-iPR-HiiN writes:

⭐ ⭐ ⭐ ⭐

This was very good but I would double the cream cheese. My family LOVED it.