Ingredients
- 1 piece Chicken
- 1 cup Rice
- 100 g Frozen peas
- 100 g Crimini or button mushrooms
- 100 g Green beans
- 100 ml Red wine
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Thyme
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season the chicken with salt, black pepper, and thyme. Add the chicken to the skillet and cook until browned on both sides, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sliced mushrooms. Sauté for about 3-4 minutes until the mushrooms are tender.
- Add the rice to the skillet and stir to combine with the mushrooms.
- Pour in the red wine and bring to a simmer.
- Add 2 cups of water and bring to a boil. Then reduce the heat to low, cover, and let it cook for about 15 minutes.
- After 15 minutes, add the frozen peas and trimmed green beans on top of the rice. Place the chicken on top, cover again, and cook for an additional 10 minutes until the chicken is cooked through and all liquid is absorbed.
- Fluff the rice with a fork, serve hot, and enjoy your Chicken and Mushroom Rice!