It has been a long time since I made chicken and rice. I don’t know why because we love it! Well, hubby and I do anyway. The boys can be picky at times and not exactly happy about what is cooked. They eat..anyway.
My boys have been sick with the flu since Saturday. Temperatures have been as high as 104.5 degrees with my younges and a steady 103 for 24 hours, for my oldest. It was bad. Thank the good Lord, the fevers are gone. With their passing they left coughs, aches, sore throats and snuffy/runny noses. Even so, I am glad. I’ll take those any day in the place of frightful fevers.
Back to the rice. Hubby bought a rotisserie chicken yesterday, since I have been feeling bad myself and oh so tired, but nobody felt like eating it. I decided to make chicken and rice with it. It couldn’t be easier! Take the meat off the bones and throw them, and the skin, in a pot, cover with water and Ta Da…easy chicken broth. The next time you buy a whole cooked chicken…save the skin and bones to make a big pot of chicken and rice.
Broccoli Chicken and Rice
- 1 whole rotisserie chicken, skin and bones removed, meat chopped
- 1 1/2 cups brown rice
- 1 12oz bag broccoli, chopped, fresh or frozen
- 1 to 2 teaspoons seasoning salt or kosher salt
- pepper to taste
Take meat off the bones. Save the bones and skin.
Put in a stock pot and cover with water. Bring to a boil and simmer at least 30 minutes.
Remove skin and bones from pot and strain broth. De-grease if needed.
Return broth to pot and bring to boil. Add rice and broccoli. Cook 20 minutes or until rice is tender.