Comforting Chicken Sour Cream Rice

Prep Time: 15 mins | Cook Time: 40 min | Course: Dinner | Servings: 4

Chicken, parmesan and sour cream are the ultimate comfort food spooned into this rice dish. This is completely made in the rice pot.

2 rice cups of rice, I like short-grain sticky rice

2 cups chicken stock (might need a bit more)

1 tsp salt

Pepper, to taste

3 chicken thighs, cubed

½ tsp citrusy garlic seasoning, at Trader Joes

¼ cup butter

½ tsp lemon zest

½ cup heavy cream

½ cup sour cream

¼ cup parmesan cheese

1 green onion sliced

½ tsp onion seasoning

Pour rice in the rice pot using your rice pots measurer (a rice pot cup is closer to a ¾ cup measure). Add in the chicken stock up to the 2 cup line. Add salt and pepper and begin the cooking cycle. My rice pot gives a 40-minute cook cycle for white rice. Cube the chicken and toss with the citrusy garlic seasoning. Open the rice pot lid and add the chicken and butter after about 10 minutes of cooking time. Close the lid and allow the rice pot to continue cooking. Mix together the lemon zest, cream, sour cream, parmesan, green onions and onion seasoning. Add in the last 15 minutes of cooking and give it a stir. When the time is up, give the pot a stir. There will be quite a bit of liquid on top but it will absorb after another stir. Let rest for five minutes before serving.