This is a good leftovers recipe for an extra piece of chicken. You can cook the chicken as a first step also but I more often make this with a piece of cooked leftover chicken. Add 1/3 cup parmesan for cheesy chicken, or you can exclude the chicken entirely and use vegetable broth for a meatless side dish.
Stir constantly. The key to obtaining creamy rice is directly effected by your dedication to constant stiring.
1 cup precooked chicken breast, diced
2 tablespoons of oil
2 large portabella, diced
1 small onion, diced
1 bell pepper, seeded and diced
1 1/2 cup long grain white rice
1/2 cup white wine
6 cups chicken broth, low sodium
2 tablespoons of butter
Salt, to taste
Pepper, to taste
In a sauce pan place the chicken broth, cover and heat to a simmer.
In a skillet, over med-high head add the oil, portabella, onion and bell pepper. Saute until soft and beginning to brown, this is where most of the cooking will happen so make sure they are nicely cooked and browned to your satisfaction. Remove the portabella, bell pepper and onion to a bowl and set aside with the diced chicken.
Mix in the rice and then de-glaze the pan with the white wine. Turn the stove down slightly to medium. At this point you should not stop stirring the rice until it is done. Once the wine has been absorbed you will add a half a cup of the simmering chicken broth. Stir until it has absorbed completely before adding another half cup of liquid, repeat until there is no chicken broth left.
When you get to the last of the chicken broth you should have a thick creamy texture rice from the stirring. Once the last of the chicken broth absorbs, turn the heat to low and add the butter, salt, and pepper. Mix until melted. Add the chicken, onion and portabella back into the rice and stir until the chicken has heated through.