Ground Chicken and Rice
Old Bay ground chicken cooked through and piled on buttered white rice. Five ingredients, one pan and one pot, on the table in 30 minutes.
Old Bay ground chicken cooked through and piled on buttered white rice. Five ingredients, one pan and one pot, on the table in 30 minutes.
Ground Chicken and Rice
Ingredients
Chicken
- 1 lb (450 g) ground chicken
- 2 teaspoons Old Bay seasoning
Rice
- 1 ½ cups long-grain white rice
- 2 tablespoons butter
- ½ teaspoon salt, or to taste
Instructions
- Season the chicken.
Mix the ground chicken and Old Bay together in a bowl with a fork until the seasoning is evenly spread through the meat.
- Cook the rice.
Cook the rice according to the package directions. Start it first, since it takes the longest.
- Cook the chicken.
Heat a large skillet over medium-high heat. Add the chicken and break it into small crumbles with a spatula. Cook for 8 to 10 minutes, until no pink is left and it reaches 165°F (74°C). Ground chicken gives off a lot of liquid at first, so let that cook off and the meat will start to brown.
- Finish the rice.
Fluff the cooked rice, then stir in the butter and salt until the butter has melted. Taste and add more salt if it needs it.
- Serve.
Spoon the rice into bowls and top with the chicken.
Notes
Salt: Old Bay is salty, so keep the salt in the rice light and taste before adding more.
Cook it through: Ground poultry has to reach 165°F (74°C) all the way through. Cut a larger clump open to check.
Ways to change it: Add a squeeze of lemon, a handful of chopped parsley or a spoonful of hot sauce on top.
Storage: Keep the chicken and rice in separate containers in the fridge for up to 4 days. Reheat with a splash of water.
