[steakhouse rice]

Serves 2 as a side dish (but we’re talking 2 hungry people, because Ben and I couldn’t eat it all – but it makes good leftovers too).

Ingredients:
2 cups beef or chicken stock or canned broth
1 cup uncooked long grain converted white rice
1 Tbsp vegetable oil
1/3 cup diced white onion
3 to 4 mushrooms, sliced (optional)
1/2 cup frozen peas
1/4 tsp chili powder
1/4 tsp salt
Bring the stock to a boil over high heat in a medium saucepan.  Add the rice, stir, cover and reduce to low.  Simmer for 20 minutes on low heat. 
When the rice has cooked for about 10 minutes, (with 10 remaining…), heat the oil in a skillet over medium heat.  (Note: use a large skillet – read ahead). 
When the oil is hot, add the onion and mushroom to the pan.  Saute for 5 minutes..  When the rice is done, add it to the skillet and turn the heat to medium/low.  Add the frozen peas, chili powder and salt.  Stir and heat for 3-4 minutes, stirring occasionally.  Serve with grilled steak or chicken.

[sauteed sweet chicken breasts w/ spicy fresh tomato chutney & white rice]

makes 4 servings 

adapted from Rachael Ray

Tomato chutney is the worst name for a type of food... but I made it and we liked it, and I HATE tomatoes... so that's saying something.

2 14-ounce cans chicken broth
3 tbsp extra-virgin Olive Oil
2 cups white rice
6 plum tomatoes, quartered
1 tsp ground cumin
2 tsp ground coriander
1 serrano or jalapeño pepper, half of the seeds removed, finely chopped
2 shallots, thinly sliced
2 garlic cloves, chopped
salt and freshly ground black pepper
3 tbsp sherry vinegar
3 tbsp brown sugar, packed
1/4 cup fresh cilantro leaves, chopped
3 green onion stalks, finely chopped
1 tbsp honey
4 6-ounce boneless, skinless chicken breast halves 
Tip:
Get the chicken coated and let it sit before you heat the skillet. While it sits, boil the chicken stock for the rice. When the rice is set and boiling and covered, then heat the chicken's skillet and get them started. While the chicken's cooking & the rice is boiling, direct your attention to the tomato.... or do what you want and have kitchen chaos. 

Chicken:
In a bowl, combine 2 tbsp of Olive Oil, cilantro, green onion, honey and a little salt and pepper. Add the chicken breasts and toss to coat. Heat a nonstick skillet over medium-high heat. Add the seasoned chicken breasts (lower heat to medium once they've hit the pan) and cook for 6-8 minutes on each side, until cooked through. While they cook - start the rice. (Keep an eye on the chicken, but make sure it's cooked through. When it's done, set the breasts aside on a serving dish and cover with foil).

Rice:
Bring the chicken broth and a drizzle of Olive Oil to a boil in a medium pot. Add the rice, reduce to a simmer, and cover. Cook the rice covered, stirring occasionally, for 17-18 minutes, or until tender. Fluff with a fork. 

Tomato:
While the rice cooks, work on the spicy fresh tomato chutney. Heat a medium-size skillet over high heat with a tbsp of Olive Oil. Add the quartered plum tomatoes, cumin, coriander, serrano peppers, shallots, salt and pepper. Cook, stirring frequently, about 2-3 minutes. Add the garlic, stir until garlic is fragrant. Add the sherry vinegar, brown sugar and 1 cup of water. Bring to a boil and reduce heat to medium low and simmer for 10-12 minutes, or until the water has evaporated and the tomatoes have broken down and are slightly thickened.

Remove the chicken and move to a serving platter.
Top each breast with tomato chutney and serve with the white rice.