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Chicken, Vegetable, and Rice Medley

A nice chicken, vegetable, and rice medley.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Jarandhel Dreamsinger

Ingredients

  • 1 cup uncooked rice
  • 1/2 white onion minced
  • 1 shredded carrot
  • 1/8 very large cucumber - cut into slices then quartered.
  • 1/4 zucchini - same
  • due to the size difference in the cucumber and the zucchini these should be roughly the same amount of each
  • 2 scallions chopped
  • 1/4 to mato chopped
  • 1 small can white and yellow sweet corn drained.
  • 3 boneless chicken breasts cubed
  • 1 can Campbell's sun-riped yellow tomato soup condensed.

Instructions

  1. Soak the rice. Toss the water.
  2. Rinse the rice again and toss the water.
  3. Start a tea kettle boiling.
  4. Add about 2 dollops of virgin olive oil to a pan and fry the uncooked rice until there is a noticeable color change, stirring frequently with a spatula to keep it from burning.
  5. Add 2 cups boiling water from the tea kettle.
  6. Stir in 1 tablespoon chicken style consomme instant soup and seasoning mix. Return to boiling. Stir in vegetables, chicken, and tomato soup. Add a little extra water if needed.
  7. Simmer for 10-12 minutes.
  8. Let sit for at least 10 minutes so that the rice may absorb the remaining liquid.

Recipe Notes

You can top with a little rice and add some sea salt to bring out the full flavor of this dish.