Lemon Chicken & Rice
Prep Time: 15 Min.
Cook Time: 45 Min.
- 2 Packs Chicken Tenders
- 1 1/2 Cups Mahatma Jasmine Rice
- 1 Box Chicken Stock
- 3 Stalks Celery
- 1 Small White Onion
- 10 Mushrooms
- 2 Lemons
- 2 Tbsp. Butter
- Salt, Pepper, Garlic Salt, Paprika
Preheat the oven to 375 degrees. Finely dice the celery and onion, place in a sauté pan with 1 Tbsp. butter. On a medium heat, begin to cook them down, stirring often.
Meanwhile, finely dice the mushrooms. Once you see the celery and onion softening, add the mushrooms to the sauté pan, with another 1 Tbsp. butter. Season with salt, pepper and garlic salt. Sauté for a couple more minutes.
Take a 13 x 9 dish, add 1 1/2 cups Mahatma Jasmine Rice and one box of chicken stock. Add the sautéed items and gently fold together. Rinse the chicken and place in the dish. Season with salt, pepper and garlic salt.
Top with fresh lemon slices and sprinkle with paprika. Top with tin foil and place in the oven for 45 minutes. Check the chicken after 45 minutes, remove the foil and cook a couple more minutes if you still see a good amount of liquid. You do not want to over cook the chicken or completely dry out the rice, so use your best judgement.