My Dad’s Chicken & Rice

My Dad’s Chicken & Rice is a chicken and rice recipe that you will want to have in your back pocket for busy nights.  Fancy mixed vegetables, crispy chicken, mushrooms and crunchy water chestnuts make this a delicious dinner that’s ready in under 30 minutes!

My Dads Chicken and Rice in a bowl with a craft beer off to the side.

I’m serious when I say that I have been eating this meal most of my life. It’s a recipe that my dad invented, thus the name ‘My Dad’s Chicken & Rice’. He cooked it for us growing up and when I was old enough he gave the recipe to me and I’ve been making it myself for about 20 years now.

My dad is a great cook! He makes the most unbelievable grilled chicken. My mouth is watering a little right now as I’m thinking about it. I want to think that he got his skills from my grandmother. On Sunday’s growing up, we would have big dinners of lamb, creamed spinach, and croissants.

Dessert was almost always chocolate pudding with whipped cream. I loved those Sunday’s and I try and keep the tradition alive in our house.  Sunday’s here usually start with Swedish Pancakes and end with a big comforting meal like Crock Pot Ranch Pork Roast.

My Dads Chicken and Rice in a bowl with a craft beer off to the side.

For quick weeknight dinners though, I look to this chicken and rice recipe.  It’s full of chicken, meaty mushrooms, and crunchy water chestnuts.  Perfect when you want a one-dish meal that goes from stove to table with little cleanup.

How to make My Dad’s Chicken & Rice:

First, take the chicken and cut into cubes.  On a plate, put the flour, garlic powder, and pepper.  Dredge the chicken in the mixture coating all pieces.

Chicken covered with flour on a plate.

In the bottom of a large pan, I use a covered stockpot, heat about 1 tbs. of oil in the bottom of a pan.

Add the chicken to the pan and cook until all the chicken is nice and crispy around 10 minutes.  Stirring occasionally to make sure all parts are browned.  *Look at that! Again, this is what makes this dish amazing.*

Cooked chicken on a plate.
Once the chicken has cooked take it out of the pan and set aside.  In the same pan add butter and let it melt.  Add the sliced mushrooms and chopped onion.  Cook until the mushrooms start to shrink and the onions are browned.

To the pan add the chicken back in.  Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not drain liquid), and soy sauce.

Finally to the pot add the rice and stir it all together.  Cover the pot and cook for 10 minutes.  After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn’t dry out and stir so the rice doesn’t stick to the pan.

If there’s still plenty of liquid allow to cook another 5-8 minutes covered.

Taste to make sure that the rice has cooked thoroughly and then add salt, pepper, and more soy sauce to your taste. I always end up adding more but please add at your discretion.  Top with some crunchy noodles.

Tips for making My Dad’s Chicken & Rice:

  • The key to really good chicken and rice is making sure the chicken in really crispy.  In order to do that it means cooking the chicken separate from the mushrooms and onions.

And here you are……

My Dads Chicken and Rice in a bowl with a craft beer and a pot of Chicken and Rice off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Originally published March of 2016. Updated photos & recipe July of 2018.

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Print Recipe
My Dad's Chicken & Rice
This is 'my Dad's' Chicken & Rice recipe. A hearty meal of chicken, fancy mixed vegetables, and instant rice that cooks up in under 30 minutes.
My Dads Chicken and Rice | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
My Dads Chicken and Rice | Bottom Left of the Mitten
Instructions
  1. Take the chicken and cut into cubes. On a plate, put the flour, garlic powder, and pepper. Dredge the chicken in the mixture coating all pieces.
  2. In the bottom of a large pan, I use a covered stock pot, heat about 1 tbs. of oil in the bottom of a pan. Add the chicken to the pan and cook until all the chicken is nice and crispy, around 10 minutes. Stiring occasially to make sure all parts are browned. Once the chicken has cooked take it out of the pan and set aside.
  3. In the same pan add butter and let it melt. Add the sliced mushrooms and chopped onion. Cook until the mushrooms start to shrink and the onions are browned.
  4. To the pan add the chicken back in. Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not dain liquid), and soy sauce. Finally to the pot add the rice and stir it all together.
  5. Cover the pot and cook for 10 minutes. After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn't dry out. If there's still plenty of liquid allow to cook another 5-8 minutes covered.
  6. Taste to make sure that the rice has cooked thoroughly and then add salt, pepper and more soy sauce to your taste. Enjoy!
Recipe Notes

Tips for making My Dad's Chicken & Rice:

  • The key to really good chicken and rice is making sure the chicken in really crispy.  In order to do that it means cooking the chicken separate from the mushrooms and onions.

Porcupine Meatballs and Zoodles

Tender turkey meatballs filled with rice then added on top of a bed of zucchini noodles. Serve with chunky vegetables, spaghetti sauce, and Parmesan. Porcupine Meatballs and Zoodles is the perfect dinner for when you are craving a different kind of Italian dish.

Porcupine Meatballs with Zoodles from Bottom Left of the Mitten

You know….I love carbs.  I L-O-V-E them.  Bread! Pasta! YUM! But I honestly don’t love them as much as I love zucchini.  Oh, zucchini!  Such a diverse veggie whether I fry it, put it in some muffins or making zoodles like these there are so many ways to make it delicious.  How about adding one of my families favorites to it? Yes! So now we have a new recipe to add to our dinner routine, Porcupine Meatballs and Zoodles.

Porcupine Meatballs and Zoodles | Bottom Left of the Mitten

It’s funny to think that this was one of the very first recipes that I put on my blog.  Looking back almost 8 months in I have realized how far I’ve come with my photos so I’m going through and giving them a fresher look.  And this one needed it….badly!  While the pictures were bad, I will give myself a little credit in the fact that I had basically 0.2% experience in photography.  So on to the recipe that got this all started only with better pictures.

How to make Porcupine Meatballs and Zoodles:

First, let’s start off with the meatballs. You can use any beef flavor rice you like or even shake it up with different flavors but I always stick to the beef flavored as I find it gives the best taste.

Cook the rice according to package directions.

Once the rice has cooled add it to your turkey and egg.  Toast the bread and crush up into the meat mixture. Form into meatballs and put onto a greased baking sheet.

At this time preheat the oven to 350 degrees.

Porcupine Meatball with Zoodles from Bottom Left of the Mitten

Prepare your ‘zoodles’ using a spiralizer.

Chop onions, garlic, green peppers.  Add all of it into a bowl then top with olive oil.

Put onto another baking sheet then put both the meatballs and the zoodles now go into the oven for 35 minutes.

In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce.

Assemble this beautiful ‘pasta’ by taking all the vegetables and zoodles, top with meatballs then finally pour sauce over the top of your meatballs.

Sprinkle with Parmesan.

Tips for making Porcupine Meatballs and Zoodles:

  • Let the rice completely cool before adding to the meatball mixture. Not only could you burn your hands when mixing the meatballs together it could end up cooking the eggs.

And here you are….

Porcupine Meatballs with Zoodles from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

This recipe has been updated with photos & recipe.

*Affiliate links are included in this post. Please read my Discloser Policy.

Porcupine Meatballs with Zoodles from Bottom Left of the Mitten
Print Recipe
Porcupine Meatballs and Zoodles
Porcupine Meatballs and Zoodles is a delicious dish when you are craving something other than pasta. Serve this dish for dinner tonight!
Porcupine Meatballs with Zoodles | Bottom Left of the Mitten
Course Main Dish
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Porcupine Meatballs
Course Main Dish
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Porcupine Meatballs
Porcupine Meatballs with Zoodles | Bottom Left of the Mitten
Instructions
Porcupine Meatballs
  1. Cook the rice according to package directions then…...and this is *Important*…let it cool!
  2. Once it’s cooled add it to your turkey, and egg. Toast the bread and crush up into the meat mixture. Form into meatballs and put onto greased baking sheet.
  3. Preheat the oven to 350 degree.
Zoodles
  1. Prepare zucchini 'zoodles' using a spirilizer. Chop onions, garlic, green peppers. Add all of it into a bowl then top with olive oil. Put onto another baking sheet.
  2. Both the meatballs and the zoodles now go into the oven for 35 minutes.
  3. In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce to pour over the top of your meatballs and zoodles.
  4. Sprinkle with Parmesan. Enjoy!
Recipe Notes

Tips for making Porcupine Meatballs and Zoodles:

  • Let the rice completely cool before adding to the meatball mixture. Not only could you burn your hands when mixing the meatballs together it could end up cooking the eggs.

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