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Prepare your mise en place- Peel and dice
onion. Cut carrots into 1/4 inch slices, cube
potato. Finely chop garlic.
Heat a saucepot (with a lid) over medium heat.
Add 1 teaspoon cooking oil. Add ground chicken
in 1/2-inch pieces in a single layer. Season
with 1/4 teaspoon PeachDish Salt, add onion and garlic and
cook without stirring until browned on bottom,
3-4 minutes. Turn and finish cooking the other
side. Break up the chicken and continue cooking
4-5 minutes until onion is more well done.
Add rice, bouillon cube, carrot and potat, 1
1/2 cups water, half and half ; stir well.
Bring to a simmer, reduce heat to low, cover
and cook until rice is tender and liquid has
been absorbed, 30-35 minutes. Taste and adjust
seasoning as desired. If rice is not fully cooked, remove from
heat and let sit for 10 minutes.
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