1-Gathering and Prepping Ingredients: Before you dive in, make sure you have all your ingredients ready to go for this chicken and rice recipe. Start by measuring out everything like the 4 to 6 tablespoons of butter or vegan butter and chopping the 2 chicken breasts into small, bite-sized pieces. This preparation takes about 15 minutes and sets the stage for a smooth cooking process.

2-Gathering and Prepping Ingredients: Once prepped, it’s time to heat things up. Melt 2 tablespoons of the butter in a large pot over medium heat, then add 1 heaping cup of shredded or chopped carrots. Season them with seasoned salt and a bit of pepper, cover the pot, and let them cook until tender, which takes about 5-6 minutes while stirring now and then.

3-Cooking the Rice and Chicken: Next, stir in the 2 scant cups of long grain white rice, 1 tablespoon of dried minced onion, and 1 teaspoon of dried minced garlic. Coat everything in the butter and sauté for just a minute to build those flavors. Now, add the 2 tablespoons of dried parsley flakes and pour in 8 cups of chicken stock, bringing it all to a boil over high heat while giving it an occasional stir.

4-Cooking the Rice and Chicken: Reduce the heat to medium-low and let it simmer for 15 minutes, stirring every so often. At this point, season your bite-sized chicken pieces with more seasoned salt and pepper, then add them to the pot. Crank the heat up a little to get it simmering again, then drop it back to medium-low. Cook until the chicken is done and the rice is al dente, about 7-10 minutes, with a few stirs to keep it even.

5-Finishing Touches: Stir in the remaining 2 to 4 tablespoons of butter to make it creamy, and adjust the salt and pepper as you like. Let the dish sit for 5 minutes so it thickens up nicely. For an extra twist, you could add some extra vegetables like celery, mushrooms, corn, or peas directly into the pot for more color and crunch.