Quick and Easy Chicken, Peas, and Rice

Prepared December 24, 2012.

1-1/2 c basmati or other long-grain rice
2-1/4 c water
1 t chicken stock concentrate (Better than Bouillin™)
1 c frozen baby green peas
1 medium (about 150 g) yellow onion, coarsely chopped
1/2 T olive oil + 1/2 T butter
1 t sugar
1/2 t salt
1 8 oz can or jar prepared chicken gravy (Campbell's™ is good)
1 2-1/2 lb rotisserie chicken, trimmed of fat, excess skin, and disjointed

Bring the water and stock concentrate to a boil in a small saucepan. Thaw the peas in cold water. Mix the onion, olive oil, butter, sugar and salt together in a small bowl. Microwave loosely covered on high for 3 minutes until softened. Rinse the rice in a strainer until the water runs almost clear. Stir the rice into the boiling stock, cover, and reduce heat to a fast simmer. After 15 minutes, transfer the rice to a 2-quart glass casserole dish and fluff with a large fork, drain the peas well, and stir into rice. Stir in the cooked onions. Pour half the can of gravy over the rice and peas. Arrange the chicken pieces on top, and pour on the remainder of the gravy. Cover tightly, and microwave on 30% power (1250 watt oven) for about 25 minutes until heated through. Serves 6.