Chicken & Brown Butter Rice

This flavorful meal features rice finished with sweet corn and browned butter topped with sauteed chicken and marinated tomatoes.

Serves 4

Ingredients:

• 2 cups Jasmine Rice

• 10 oz Grape Tomatoes, halved

• 1 Tablespoon fresh Parsley, chopped

• 1 Tablespoon Rice Vinegar

• 1 can corn, drained

• ½ white onion, chopped

• ¼ teaspoon dried Parsley

• ½ teaspoon Paprika

• ½ teaspoon Onion Powder

• ¾ teaspoon Garlic Powder

• 4 Boneless, Skinless Chicken Breasts

• 4 Tablespoons salted Butter

• ½ teaspoon dried Rosemary

  
  

Directions:

1. In a medium pot, mix 1 teaspoon of salt with 2½ cups of water. Bring to a boil over high heat. When it starts boiling, add the rice and stir occasionally until most of the water is absorbed. Then, lower the heat to a simmer. Cover and let it cook without stirring for 25-30 minutes, or until the rice is soft. Turn off the heat and fluff with a fork. Follow step-by-step directions to cook rice HERE.

2. In a medium bowl, combine the tomatoes, fresh parsley, and rice vinegar. Add a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate.

3. In a large pan, heat 1 Tablespoon olive oil on medium-high heat until hot. Add the corn and cook without stirring for 3-4 minutes. Next, add the onions and season with salt and pepper. Cook, stirring occasionally, for 3-5 minutes or until lightly browned (be cautious as the corn may pop while cooking!). Transfer to a bowl and cover with foil to keep warm.

4. Mix the dried parsley, paprika, onion powder, and garlic powder in a small bowl to create a spice mix. Sprinkle the chicken breasts on both sides with salt, pepper, and the spice mix.

5. In the same pan, heat 1 tablespoon of olive oil over medium-high heat until hot. Add the seasoned chicken. Cook for 6-7 minutes on each side, or until it is browned and fully cooked (an instant-read thermometer should show 165℉). Leaving any browned bits (or fond) in the pan, transfer the chicken to a cutting board to rest.

6. In the pan with the reserved fond, melt the butter over medium-high heat. Add the rosemary and cook, stirring continuously, for 1-2 minutes until the foam disappears and the butter releases a nutty, toasted aroma. Turn off the heat.

7. Add the browned butter and corn mixture to the pot of cooked rice; stir until combined. Season with salt and pepper to taste. Cut the cooked chicken into slices. Place the sliced chicken on top of the prepared rice. Add the marinated tomatoes (along with any liquid) on top. Optional: Sprinkle with chopped parsley. ENJOY!