2 chicken breasts (I use boneless & skinless; may be frozen)
1 serving UNCLE BEN'S® white rice (I use boil-in-bag)
1 cup baby carrots
2 small potatoes, diced
2 tbsp. butter, divided
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1 tsp. pepper
1 oz. milk
water

Put chicken breasts in oven on 375°F for 40 minutes if frozen, 30 minutes if thawed.

Boil 2 1/2 cups water in medium sized pot.

Add diced potatoes, baby carrots, milk, 1 tablespoon of butter, garlic powder, onion powder, salt and pepper. Boil on high for 40 minutes. Stir occasionally

Also, boil 1 cup water in small pot (for rice).

Once water boils add one bag of UNCLE BEN'S® (boil-in-bag) rice for ten minutes. After ten minutes, open bag, strain rice, and dump cooked rice into serving bowl. Add remaining tablespoon of butter to rice and mix in. Set bowl aside while potatoes and carrots boil.

When chicken is done, remove from stove, dice and add to boiling carrots and potatoes. Turn off pot with potatoes and carrots and let sit for 2 minutes. After two minutes strain potatoes, carrots, and chicken to get rid of broth.

When finished straining, add potatoes, carrots, and chicken to rice. Stir and give 3 minutes to cool.

Serves 2.

Submitted by: Lucas Young