Chicken and Brown Rice with Veggies and Mushrooms

I love budget recipes, and I tend to collect them and save them and sometimes I even make them. This Chicken and Brown Rice with Veggies and Mushrooms dish is extremely budget friendly, but also just an extremely easy dish to make!

Course Main Dish

Cuisine American

Keyword easy chicken recipes, weeknight dinners

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 528kcal

Author Nicole Cook

Ingredients

2 tablespoons olive oil divided
1 Tablespoons garlic minced
1 ½ pounds chicken breasts boneless, skinless - cut into cubes
1 teaspoon paprika
salt and pepper to taste
¾ cup onion chopped
4 cups cremini mushrooms sliced
¼ cup half and half or milk
4 cups brown basmati rice uncooked
2 cups vegetables thawed
1 Tablespoons fresh thyme chopped

Instructions

In a large pot, prepare the brown rice as directed on the packaging. Brown rice takes about 45 minutes to cook through, so be sure to start it early.
In a large skillet over medium high heat, heat a tablespoon of olive oil and coat the pan. Drop in the garlic.
Sprinkle the paprika over the chicken. Salt and Pepper to taste.
Add the chicken to the olive oil and saute with the garlic for 5 minutes or until chicken is cooked through. Remove the chicken from the pan.
Place the pan back over medium high heat and add the other tablespoon of olive oil to the pan.
Add the onion and the cremini mushrooms, salt and pepper to taste.
Saute the mushrooms for about 4 minutes. Add the half and half and stir.
Stir the vegetables, chicken and the chopped fresh thyme into the mushrooms.Heat until everything is hot and ready to go.
Serve the the rice on the bottom and everything else over the top.
The perfect, hearty meal for not a lot of cash.

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