Chicken with Rice and Cauliflower
4-6 servings
1 whole chicken, cut up, or 8 pieces of choice, skinned and washed
1 head cauliflower, cut into florets
1 stick butter or margarine, divided
½ onion, chopped
2 teaspoons basil or parsley
1 ½ cups rice
salt and pepper to taste
In a large skillet brown chicken pieces in ½ stick butter or margarine.
In a Dutch oven brown the cauliflower in the other ½ stick butter or margarine. Make sure the cauliflower is a nice dark/golden brown.
Add the ½ onion to the browned chicken. Stir the chicken and onion in with the cauliflower.
Add the rice and 3 ½ cups water, basil or parsley, and salt and pepper. Cover and simmer until rice is cooked.