Delicious Creamy Chicken RICE With Mushrooms And Spinach
A quick and easy recipe for creamy rice, full of flavor, perfect for lunch or dinner!
Creamy rice with chicken, mushrooms and spinach
Course: Main, Lunch, DinnerCuisine: RomanianDifficulty: Easy6
servings25
minutes35
minutes284
kcal1
hourI am a great lover of rice, except for sweet dishes, especially when combined with milk. However, tastes are not discussed, we probably haven’t discovered the perfect recipe yet. Coming back to today’s recipe, this creamy rice with chicken, mushrooms, and spinach is a particularly tasty dish. The combination of flavors and the final creaminess of the dish give you that “Joy of Taste” sensation that warms your soul from the first bite. Let me show you how simple and easy it is to prepare!
Ingredients
230 g of rice
920 ml water (1 measure of rice = 4 measures of water)
300 g of boneless chicken thighs
250 g of mushrooms
30 g of spinach
100 g leek (or onion)
150 g carrots
100 g pepper mix ( red and yellow, or whatever you prefer)
40 ml of oil
30 g of butter
Dill and Parsley (or at least one of them)
salt and pepper to taste
Directions
- As you can see, I used quite simple ingredients that are available to anyone. If you still want simpler rice, you can omit both the mushrooms and the spinach. And if you want rice with only vegetables, of course, you can give up the chicken meat, it’s your choice. Measure the rice and water from the very beginning. In the glass in the picture, there is only 1 measure of water that I will use, and don’t forget to take the chicken out of the refrigerator at least 1 hour before cooking it.
- I prepared all my ingredients from the beginning, both because I like to be organized but it’s also much more convenient to have everything at hand, especially when I’m cooking quick and easy dishes. I chopped the leek and pepper (I had red pepper in the freezer), and grated the carrot very finely. I also sliced both the mushrooms and the chicken into small pieces.
- In a non-stick pan, I added the oil, leek, pepper and carrot. I seasoned them with salt and freshly ground pepper. I cooked the vegetables on low heat until they softened slightly. I added the mushrooms and raised the temperature a little, cooking them for about 5 minutes, stirring continuously. I reduced the fire to a minimum and added the rice. I mixed everything very well so that the rice absorbed all the flavors of the vegetables.
- I did not cook the rice for more than 2-3 minutes, nor was it necessary more than that. I also added water (add warm water), mixed, and let everything boil for 30-35 min, depending on the type of rice used. After the rice was cooked, I added the spinach and butter and incorporated everything gently.
- I tasted to see if more salt and pepper was needed, the taste should be slightly sweet and the texture creamy. then I garnished it with a little dill and freshly chopped parsley. I use both types of greens because I can’t decide which one I like better, but you can use whatever you like.
- This creamy rice is very good simply, but you can serve it with pickles or seasonal salads. If you have leftovers for the next day, heat it gently in the oven, stirring occasionally, and it will be just as tasty and creamy! See you at the next recipe!
