Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Category Archives: Rice

Chicken & Rice


I have made and eaten a number of different versions of Chicken and Rice.  Some I’ve loved and some I’ve never made again. 

After trying so many different versions of this dish, I finally came up with a version of my own that I fell in love with and that my family enjoys as well.   It’s a perfect dish to throw together when you are pressed for time, and is versatile enough that you can add anything else to it you may like.  I’ve made it in both the oven as a casserole and in a slow cooker.  Both turn out a great result.


  • 3 lbs. Boneless, Skinless Chicken Breasts, cubed.
  • 2 Tbsp. Butter
  • 1 tsp. Olive Oil
  • 2 Cups Uncooked White Rice (not instant)
  • 2 – 14.5 oz. Cans Low Sodium Chicken Broth
  • 1 – 7 oz. Can Chopped Green Chilis
  • 3 Tbsp. Goya Sofrito (tomato based cooking sauce found in the ethnic food section)
  • 2 packets Goya Sazon (I use the one in the orange & yellow box)
  • 1 tsp. Ground Cumin
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Paprika
  • 1 Small Yellow Onion, chopped
  • 2 – 3 Cloves Garlic, minced
  • 1 Lime, juiced
  • 1/2 Cup Fresh Cilantro, chopped
  • Salt & Pepper, to taste

Cut up chicken and place in a large bowl.  Add all dry ingredients, including 1 packet of the Goya Sazon to the chicken and stir well.  Transfer to a Ziploc bag and refrigerate for a couple of hours, or overnight.

When ready to assemble, remove chicken from the refrigerator.  In a large sauté pan, add the butter and allow to melt.  Add the chicken to the pan and allow to brown for a few minutes, stirring often so chicken does not burn.  Once done, remove chicken to a clean and large mixing bowl. 

Add olive oil to the sauté pan along with the onion and garlic.  Saute just until translucent. 

Add the onion, garlic, tomatoes, chilis, chicken broth, lime juice, cilantro, rice and the second packet of Goya Sazon to the bowl.  Stir together well.

If you are planning to cook this in the oven, add the mixture to a 13″ x 9″ greased baking dish.  I just spray the baking dish with some butter flavored non-stick cooking spray. 

Cover with aluminum foil and bake in a 350 degree oven for 1 hour to 1 hour 10 minutes, or until rice is tender.

If you prefer to make this in the slow cooker, follow the above instructions and add this to your slow cooker, set on low.  Cook on low for 4 to 5 hours, or until the rice is tender.

Serve up and enjoy!

I shared this recipe in the Saturday Swap over at Kim’s blog, Quit Eating Out



Chicken with Rosemary & Sage

My garden is going crazy now.  Tomatoes are filling the plants along with eggplants and peppers.  My herbs are going crazy, too, especially my sage, rosemary and basil.  Let’s not talk about my cilantro, and the fact that this is truly my last year of growing it.  I love the stuff, but it is too temperamental to grow.  Luckily they sell it in the stores year round and it’s cheap.

Tuesdays have become my craziest day of the week, so on Monday I was already coming up with an idea for dinner.  I had some boneless skinless chicken breasts and then headed out to the garden to grab some sage and rosemary. 

I had several places I had to be late yesterday afternoon so I knew I wanted a dinner I could start early in the day.  I decided on using the slow cooker.   I love my slow cooker and use it weekly, especially during the winter months.  However, using the slow cooker is not always just as simple as dumping everything into the insert and forgetting about it.  Some things, like soup, sauces, stews, etc. you can absolutely do this with.  But when you are making things like pot roast, chicken, pork, etc. you need to do a little prep work before you just dump everything in.  Browning  your meat before you put it in the slow cooker provides better flavor and presentation.  I’m not a fan of eating bone white chicken or pork and gray beef.  By browning these meats before adding them to your slow cooker you increase their flavor, and it makes for an aesthetically pleasing presentation.

With that being said, the recipe I’m sharing with you today could just as easily be made in a dutch oven either on the stove or started on the stove and finished in the oven. 

This dish came out delicious and the chicken was perfectly tender.  My family really enjoyed it and it was fast and easy.  I served mine up with some jasmine rice. 

Want to know how to make it? 


  • 3 lbs. Boneless and Skinless Chicken Breasts
  • 1 qt. Chicken Broth
  • 1 Stem Fresh Rosemary
  • 5-6 Fresh Sage Leaves
  • 1 1/4 Cups All Purpose Flour
  • 1/2 tsp. Paprika
  • 1 tsp. Kosher or Sea Salt
  • 1/2 tsp. Ground Black Pepper
  • 1 tsp. Dried Parsley
  • Butter for browning chicken

Begin by trimming the chicken of all fat.  If you have very thick breasts, filet them first.  Cut each chicken breast into 1″ wide strips.

In a separate bowl, mix together the flour, salt, pepper, paprika and parsley.  Dredge the chicken pieces in the flour shaking off any excess and set on a separate plate.

In a large pan, add a tablespoon of butter and begin browning the chicken in batches, making sure not to burn the butter.  Continue to add butter as you need it.  Once the chicken is a gold brown with a slight crust, remove it to a separate plate.

Turn your slow cooker on low.

Add your chicken broth to the pan and bring to a simmer, making sure to scrape up all those browned bits off the bottom of the pan.  Allow the sauce to simmer and reduce by “almost” half.

Take the bowl with the flour that remains from the chicken you just dredged your chicken in.  Add your flour, 1 tablespoon at a time to your simmering broth and whisk quickly to prevent any lumps.  Continue to add flour until you reach the desired consistency for the gravy.  Taste for seasoning and add any additional salt or pepper to taste.

Add all the chicken to the preheated slow cooker and pour the gravy over the top.  Add the fresh rosemary sprig and the fresh sage leaves to the top of the chicken.  Cover and allow to cook on low for 3 hours.

Before serving, remove the sage and rosemary, which is wilted and cooked out by now.  I chose to serve this over Jasmine rice, but you can serve it over rice, noodles or even orzo would be delicious. 


Chicken Cacciatore

Spring may have sprung, but I think it left us for a while.  Last week we had beautiful, sunny, crisp spring weather.  Since yesterday?  Rain, gloom, doom, dreary, cold and raw.  What the heck?

With that in mind I decided something warm and comforting was in order for dinner.  Chicken was on sale, so I picked up a package and the few other things I would need and headed on home.  And of course I forgot the olives.  Which I absolutely love in this dish, but I wasn’t up to running back out again to get them.

This is easily a dish that everyone in my house will eat.  Chicken, tomato sauce, served over rice or pasta.  What’s not to like about it!

I’m pretty much a white meat girl when it comes to my chicken.  And by that I mean I will normally cook with boneless, skinless chicken breasts.  But for this dish, you want chicken on the bone.  It just adds to the flavor and allows the chicken to stay tender and juicy. 

I took three large split chicken breasts on the bone, and armed with my cleaver, I hacked them into smaller pieces.

This was my weapon of choice for this task:

Leaving the skin on, I first sliced each breast, through the bone, into three pieces.  I then took the two pieces that were a part of the larger side of the breast and cut those in half as well.  So each split breast gave me five pieces of chicken.  For this dish I like it smaller and easier to eat, and so do my kids.

I also rinse each piece of chicken after I have cut it.  I do this because sometimes you end up with those little shavings of bone when you cut through it, and I really don’t like picking chicken bones out of my sauce.  After rinsing I pat them dry and season with salt and freshly ground black pepper.   Dredge them in a little flour and then brown them on each side in a little olive oil and butter.

After they are all browned, I remove them to a warm plate, wipe out the pan with the flour and add a little more olive oil and butter.  Throw in my diced onion, garlic and roasted red peppers with a little chicken broth, and let it reduce a little.

Once that’s done, add the crushed tomatoes, (you can use whole or diced if you prefer), oregano, thyme, rosemary and basil and check the seasoning, adding more salt or pepper if necessary.  Stir that around, and add your chicken back to the pan.

Turn this down to simmer and cover.  You can let this go for about 30 minutes, but I prefer to let it go for an hour.  I love it when the chicken is just about ready to fall off the bone.  About 10 minutes before I plan to take it off the stove I normally throw in the olives (you can use Kalamata).  Of course since I forgot them they aren’t in this dish.  But I highly recommend them if you try this out.  Their briny and salty taste really adds to the dish.  Serve over some rice or pasta and it’s delish!

Chicken Cacciatore:

Serves 6

  • 3 Split Chicken Breasts, (cut each breast, with bone and skin, into 4 or 5 pieces
  • 1 28 Can Crushed Tomatoes
  • 1 Cup Low Sodium Chicken Broth
  • 1 Cup All Purpose Flour
  • 2 Roasted Red Peppers, Roughly Chopped (or 2 Red Bell Peppers)
  • 1 Medium Onion, Diced
  • 1/2 Cup Kalamata Olives (optional)
  • 1 Spring Fresh Thyme
  • 1 tsp. Dried Oregano
  • 1/2 tsp. Dried Crushed Rosemary
  • 1/2 tsp. Dried Sweet Basil
  • 3 Cloves Garlic, Chopped
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Unsalted Butter
  • Salt & Freshly Ground Black Pepper, to taste

Take each chicken breast, and using a sharp knife (I use a Chinese Cleaver), slice each breast into three pieces, and then take the 2 larger pieces of the breast and cut those in half as well, giving you 5 pieces per each split breast.

Rinse chicken after cutting to remove any stray pieces of cut bone.  Pat dry and season with salt and pepper.  Dredge each piece into the flour and set aside.

In a large and heavy frying pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter together.  Add half of the chicken and brown on each side until you reach a nice golden color and the skin is crisp.  About 5 to 7 minutes.  Remove chicken from pan to a warm plate, add the last tablespoon of oil and the last tablespoon of butter and brown the rest of chicken.

Once all chicken is browned and removed to a warm plate, wipe out any extra flour that browned on the bottom of the pan.  Add in the chicken broth, onions, garlic, and roasted red peppers.  Stir to combine and let reduce by half.

Once done, stir in the crushed tomatoes and add the basil, oregano, thyme and rosemary and stir well.  Test for taste, and add any additional salt or pepper you think the dish needs.  Add the chicken back to the pan and spoon sauce over each piece.  Cover tightly and turn the heat to a simmer.  Allow to cook for a minimum of 30 minutes, or up to an hour for more tender chicken.  Add the olives to the pan about 10 minutes before you remove it from the stove.

Serve over rice or pasta. 


Lime & Cilantro Rice

I’ve mentioned before about my utter addiction to both lime and cilantro.  And also that I tend to use large amounts of them when cooking.  A good thing for me, but not such a good thing for those in my family who like these flavors, but aren’t as crazy about them as I am.  So I tend to try to tone them down a bit when I’m cooking for others.  Sometimes.

But when it comes to lime and cilantro rice I’m not toning them down.  Take it or leave it is my motto about this dish in my home, and surprisingly, they do take it.  And some leave it. 

One of my greatest memories of all the times I have visited Mexico is the smell on the streets.  Of course, like any street anywhere that is not always an appetizing scent.  But what I’m referring to is the strong smell of corn,  Mexican spices, and always of course, lime.  You smell these aromas everywhere you go and I swear I can recall them perfectly in my mind when I think back to those vacations.

That was where I discovered my obsession with lime and cilantro and the scent of them alone brings me right back to the fantastic food I ate while visiting.  This dish is one of the many that does it for me!

If you are not a lime and cilantro fanatic like I am, you might want to cut these two ingredients in half when preparing this dish.   If you are as much of a lunatic about these flavors, keep to the recipe amounts or add more and go really crazy!   You can also use whatever rice makes you happy.  For this recipe I like parboiled, but  go with what makes you happy.

Lime and Cilantro Rice:

Serves: 4

  • 1 Cup Uncooked Parboiled Rice
  • 2 1/2 Cups of Water
  • 2 Fresh Limes, Juiced
  • 1/2 Cup Chopped Fresh Cilantro
  • 1 tsp. Goya Recaito Cilantro Cooking Base
  • 1/2 tsp. Kosher Salt
  • Freshly Ground Black Pepper, to taste

Bring water to a slow boil in a covered pot and add in the Recaiato and salt.  Stir to dissolve.  Add the rice and immediately cover and turn the heat to low/simmer.

It’s important that you leave the rice covered and DON’T TOUCH IT!  Nothing ruins rice more than opening and closing the lid on the pot.  It won’t get tender and it takes longer to cook.  Trust me.  Just let it be.

After about 30 minutes (here is the time it’s okay to check and remove the cover) all the water should be absorbed and the rice should be done. 

Once done, add in the chopped fresh cilantro and the lime juice.  Mix gently and taste.  If you need additional salt or pepper, add it now. 

Scoop into a serving dish and serve.  You can sprinkle with some extra fresh cilantro or even add some extra fresh lime juice if you really want to up the flavor. 


Mexican Rice


I love Mexican food and I love rice.  So of course, Mexican Rice is my favorite thing to have on the side of a great Mexican meal.  There are a million and one recipes for this, but this is the one I adapted that works best for me and my family.  It is simple and delicious!  Give it a try!


  • 1 1/4 Cups Uncooked Par-Boiled Rice
  • 2 Cups Low Sodium Chicken Broth
  • 1 14.5 oz. Can Diced Tomatoes
  • 1 Small Yellow Onion, finely diced
  • 1 packet Goya Sazon
  • 1 Tablespoon Salted Butter
  • 1 tsp.  Ground Cumin
  • 1/2 tsp. Kosher Salt
  • 1/4 Cup Chopped Fresh Cilantro
  • Freshly Ground Black Pepper

Serves 6

Finely chop your onion.  Place the tablespoon of butter into a large skillet and turn the heat to medium.  Dump in the onion and sauté until translucent. 

Pour in the diced tomatoes, with the juice and stir to combine with the onions.  Add in the rice, cumin, salt, Goya Sazon, and some freshly ground black pepper and chicken broth.  Stir until combined and then cover.  Reduce the heat to low and let it simmer until the rice is tender and the liquid is absorbed.  This should take about 20 to 25 minutes, but depending on the rice, can take a bit longer. 

Just before serving, pour in the quarter cup of fresh cilantro and stir gently.  Garnish with some additional freshly chopped cilantro.  

So, so good!


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