STOVETOP ESSENTIALS: SPICY CHICKEN & RICE

Steps:

• PREP/PREPARE
• Use good quality rice - no Minute Rice. If you use a cheap, or pre-cooked rice, you will not have a rice casserole, you will have rice mush...
• I vary the spices on this recipe according to the seasons. The spices, as listed, are perfect for a warm Summer's Eve out by the pond. However, in the Autumn and Winter months, I kick up the spices; including adding a bit of cayenne.
• Gather your ingredients (mise en place).
• Add the butter to a large skillet, over medium heat.
• I do not have photos for the next few steps (my bad), so follow along with my wonderful description: Add the onion, and let it simmer in the melted butter until softened, not browned, about 2 - 3 minutes. Add the carrots, and stir for an additional 2 - 3 minutes. While the carrots and onions, are cooking, season with a bit of salt and pepper. Add the garlic and stir until fragrant, 30 - 60 seconds.
• A slight browning of the veggies is acceptable; however, do not let them get more than a light brown.
• Slightly reduce the heat, and add the chicken to the pan.
• Stir until most of the pink is gone from the chicken, about 3 - 5 minutes.
• Add all the dry spices, and the rice, and stir to combine.
• Add the chicken stock, and the peas, bring to the boil and then immediately reduce to a simmer.
• Cook, covered, until the rice is tender, about 18 - 20 minutes.
• Take the pan off heat, and allow to rest, covered, for 5 additional minutes.
• PLATE/PRESENT
• Serve while still warm with some nice crusty bread. Enjoy.
• Keep the faith, and keep cooking.