One-Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistable gluten free dinner recipe again and again.

• 4 – 6 Tablespoons butter or vegan butter, divided
• 1 heaping cup chopped carrots (from 1 cup baby carrots or 2 large carrots)
• homemade seasoned salt and pepper (see notes)
• 2 scant cups long grain white rice (I like Lundberg White Jasmine Rice)
• 1 Tablespoon dried minced onion
• 1 teaspoon dried minced garlic
• 2 Tablespoons dried parsley flakes
• 8 cups gluten free chicken stock
• 2 small chicken breasts (14oz), cut into bite-sized pieces

1. Melt 2 Tablespoons butter in a soup pot over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.
2. Add rice, dried onions and dried garlic then stir to coat in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure rice doesn’t stick to the bottom of the pot as it comes to a boil.
3. Turn heat down to medium-low then simmer for 10 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turn heat up slightly to bring back up to a bubble, then turn back down to medium-low and continue to simmer until chicken is cooked through and rice is al dente, 12-15 more minutes, stirring occasionally and more frequently near the end.
4. Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 – 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve.