(Excuse the lack of photos recently. I'm working on my food photography skills and trying to get the lighting a bit better in our kitchen!)
Rice:
1 cup long grained brown rice
2 1/2 cup water
1 tbsp butter
Garlic Salt, Salt, & Pepper to taste
Chicken:
2 small chicken thighs
1 tbsp olive oil
1 tbsp butter
1 tbsp lemon juice
Rosemary, Thyme, & Garlic Salt to taste
Directions
- Boil the water in a small saucepan, then add the rice, butter, and seasonings to taste. Lower heat and simmer 35 - 40 minutes. Set aside for 5 minutes and then fluff with a fork before serving.
- Heat a medium saute pan over medium, then add olive oil, butter, and lemon juice.
- Meanwhile, coat the chicken thighs in the seasonings on a plate.
- When the olive oil gets close to smoking, add the chicken thighs to the pan and cover. Cook approx. 12 minutes per side.
- Serve the chicken over the rice, pouring the extra olive oil mixture and seasonings over top, allowing it to cover the rice (adding a bit of flavor).