4 - 6 Tablespoons butter, divided
Chicken seasoning
Salt and pepper
1-2 cups mixed frozen veggies
Diced onions (measure with your heart)
Garlic (measure with the heart)
2 cups jasmine rice
2 Tablespoons dried parsley flakes
8 cups chicken stock
2 small chicken breasts cut into bite-sized pieces

4 - 6 Tablespoons butter, divided 1 -2 cups mixed frozen veggies 2 cup s jasmine rice 2 Tablespoons dried parsley flakes 8 cup s chicken stock 2 small chicken breasts cut into bite-sized pieces

Melt 2 Tablespoons butter in a large soup pot over medium heat. Add vegetables and onion season with chicken seasoning, salt and pepper, then place a lid on top and cook until veggies are tender, 5-6 minutes, stirring occasionally.

Add rice and garlic then stir to coat in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil.

Turn heat down to medium-low then simmer for 15 minutes, stirring occasionally.

Season chicken with chicken seasoning, salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a bubble if necessary.

Turn the heat back down to medium-low then continue to simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end.

Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 - 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve. Note: dish will thicken as it cools and I prefer the flavor better when it's warm vs piping hot.