Rosemary Chicken and Rice Dinner

One of my favorite summer dinners is grilled rosemary chicken.  Since grilling season is taking a back seat, I needed a new way to enjoy this delectable chicken.

I had the idea to cook it in a cast iron skillet, because let’s face it, everything is great cooked in cast iron.

I had some mushrooms left over from a previous dinner, so I threw those into the marinade, too.

Rice was an obvious choice for a quick and easy side dish.

It turned out great.  Just as delicious, in a different way, as the grilled variety.  Plus, the mushrooms were easily some of the best ones I’ve ever had.  The marinade made them incredible.

Rosemary Chicken & Rice Dinner

– 1/3 c red wine vinegar

– 1/3 c olive oil

– 1 t garlic powder

– 1 t rosemary leaves

– 1 t salt

– 1 t Dijon mustard

– 1 lb skinless, boneless chicken breasts, cut into 2 inch pieces

– 1 c brown rice, cooked

– 1 c mushrooms

Whisk together first six ingredients in a small bowl.  Place chicken and mushrooms into gallon size Ziploc bag and pour marinade over it.  Allow to sit 2-24 hours (longer the better).

When ready to make, heat a cast iron skillet over medium high heat.  Add chicken and mushrooms and a small amount of the marinade.  Allow to cook, tossing occasionally, until chicken is cooked through, about 10 minutes.

Serve over cooked rice.

Serves 2.

Mixed Vegetable Pilaf

One of my good friends is a vegetarian.  She really likes promoting vegetarianism, so she gave me three cookbooks of hers to look through.  I think it’s awesome when people can commit to vegetarianism (and even Veganism!) but I cannot.  I love my poultry too much.

Anyway, these cookbooks were really cool.  I got lots of healthy recipes out of them.  This was one of them.

The only thing that I would change about this is I would decrease some of the liquid.  I thought it would all cook down, but by the time it was finished, the rice was still kind of soupy.  It’s just a personal preference, but I like my rice more dry.

Look at all those yummy veggies!  Carrots, zucchini and mushrooms!  Mm, some of my favorites.

This dish makes a great side for virtually any meal.  You could even eat it as an entree for a light dinner.

Thanks, Demeter, for lending me your cookbooks 🙂

Mixed Vegetable Pilaf

– 2 T butter

– 1 c sliced, fresh mushrooms

– 1/4 t dried basil leaves, crushed

– 1 can (10 1/2 oz) chicken broth

– 3/4 c water

– 1 c regular rice, uncooked

– 1 small zucchini, halved lengthwise and sliced

– 1/2 c shredded carrot

In 10-in skillet over medium heat, in hot butter, cook mushrooms and basil 3 minutes, stirring occasionally.

Add broth and water.  Heat to boiling.  Stir in rice.  Return to boiling.  Reduce heat to low.  Simmer, covered, 15 minutes.

Stir in zucchini and carrot.  Cover; simmer 5 minutes.  Remove from heat.  Let stand, covered 5 minutes before serving.  Makes about 5 cups or 6 servings.