chicken and jasmine rice

Krista's going through allergy testing which means she's on a restricted diet. She gave me a bunch of food she can't eat, and in return I gave her some of the only thing I could find in my cabinet that she can: jasmine rice.

After our swap, I noticed a recipe on the back of the rice package that called for ingredients I already have. Since I'd never cooked with jasmine rice before, I decided to give it a try last night. Terence and I liked it so much I made it again today, just so I could give Krista some. (She gave me some of an amazing gouda and spiral cut yam dish recently, and I owed her back, plus this seemed simple enough to meet her current diet criteria.)

Well, it was a big hit (I've been shoveling food into my mouth since you left. That's so good, wtf.) and it occurred to me that this is an awesome recipe to keep on hand for winter, since cold and flu season is coming up. It's easy and quick and while it's not bland-toast bland (it's definitely savory and aromatic), it's not overpowering. A good sick or getting-over-being-sick dish.

Note: the original recipe uses chicken thighs but every time I cook with thighs they come out rubbery and awful, because I am clueless. The breast substitution seems just fine.


1 bag jasmine tea

1 chicken bullion cube

1 tablespoon butter

2 lbs boneless skinless chicken breast

1/2 cup chopped onion

3/4 cup jasmine rice

Add tea bag to 1-1/2 cups hot water; let stand 1 minute. Remove and discard tea bag. Add bullion to tea to dissolve. Heat large frying pan over high heat. Add butter to melt. Add chicken, cook 3-4 minutes on each side or until browned. Remove from pan. Add onion to same pan. Saute 30 seconds. Mix in rice and tea mixture. Add chicken. Bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until liquid is absorbed. Remove from heat. Let stand covered 10 minutes before serving.