I adapted this from a recipe I found in a cooking magazine that called for white rice and chicken thighs. I found that chicken breasts and par-boiled brown and wild rice worked great! This is a sneaky way to get kids to eat veggies because the rice is made with carrots and mushrooms.
1/4 cup wild rice
3/4 cup brown rice
2 cups chicken broth
1 tbsp olive oil
4 boneless skinless chicken breasts, pounded thin
Salt, pepper, garlic powder
2 carrots, thinly sliced
1 small package button mushrooms, thinly sliced
1 large onion, finely diced
2 cloves garlic, chopped
1/4 tsp salt
1/4 cup sherry cooking wine, or regular wine
1/4 cup half and half
1/2 cup plus 3 tbsp chicken broth, divided
In a small saucepan, combine the rices and 2 cups chicken broth. Bring to a boil, then cover, reduce heat to low and simmer 30 minutes. Meanwhile, heat 1 tbsp olive oil in an oven-proof skillet (one with a lid). Season chicken with salt, pepper and garlic powder. Brown chicken on both sides, then set aside. Add the carrots, mushrooms, onions and 1/4 tsp salt to the pan. Sautee until all of the liquid is evaported from the veggies and browned bits begin to form on the bottom of the pan. Stir in the garlic and black pepper and cook one more minute. Deglaze the pan with the wine. Add the half and half and the 1/2 cup chicken broth. Stir in the rice and mix well. Spread rice mixture evenly on bottom of pan. Place chicken breasts on top of the rice and drizzle the 3 tbsp chicken broth over the chicken. Sprinkle with parmesan cheese. Cover with the lid of the pan. Bake in a 375 degree oven for 30 minutes. Remove lid and bake 5 more minutes. Remove from oven and cover again. Allow to sit for 5 minutes, to make sure rice doesn't stick in the pan.