Chicken & Basmati Mushroom Rice

My tried and tested take on the old Campbell's soup recipe. This is very popular with family and friends, especially in the cold months.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil On medium high in a saucepan and saute onions and mushrooms, stirring often, until mushrooms have given up their water.

Step 2

Add garlic to pan and saute another minute

Step 3

Add cumin, salt, and pepper, stirring into the mixture

Step 4

Stir in Basmati rice

Step 5

Add chicken broth and bring to boil

Step 6

Cover saucepan well and turn off heat, leaving it on the burner and cooking for 20 minutes.

Step 7

Spread cooked rice on the bottom of an oiled 9x13 baking pan.

Step 8

Salt and pepper the chicken thighs and put on top of the cooked rice.

Step 9

Cover this all with the two cans of cream of mushroom and bake at 350° for an hour or until the chicken has reached an internal temperature of 175°. This is more than the usual 165°, but I find that the chicken comes out more tender when cooked a little longer.