This quick and easy rice dish is full of flavor. To make it a complete meal, you can easily add baby spinach and wilt it before adding the rice. Sauteed mushrooms would also be a nice addition.
1 1/2- 2 pounds chicken tenderloins
1 1/2 cups Delta Blues long grain white rice
4 cups low sodium chicken broth
1 onion, diced
5-6 garlic cloves, minced
Salt, to taste
3 teaspoons garlic powder
1/2 teaspoon smoked paprika
Seasoned salt, to taste
1 1/2- 2 teaspoons herbes de provence
1 tablespoon olive oil
1/2 tablespoon butter
1. Season the chicken with 2 teaspoons garlic powder, seasoned salt, and smoked paprika. Adjust seasoning to taste. Set aside.
2. Heat olive oil and butter in a large pan over medium heat. Saute the onion until softened, about 5 minutes. Salt the onion as it cooks. Add the garlic and saute for 1 minute. Do not let burn. Add the rice and saute for 2 minutes. Stir in salt and make sure that the rice mixture is not sticking to the pan. Place the chicken in the pan and add 3 cups of chicken broth. Bring to a boil.
3. When the mixture begins to boil, turn the heat to medium low (or low if you are working with a high-powered burner) and cover the pan. Cook with the lid on for 20 minutes (removing the lid during this cook time will allow steam to escape). Remove the lid and stir in last cup of chicken broth, garlic powder, and herbes de provence. Cover and cook until all of the broth is absorbed and the rice is tender, about 10 minutes.