Creamy Chicken and Carolina Gold Rice



  • 2 Tbsp Olive Oil
  • 1 Pint Baby Bella Mushrooms, sliced
  • 1 5-oz bag Spinach
  • 1/2 Onion, small diced
  • 6 cloves Garlic, minced
  • 1 Chicken Bouillon Cube, dissolved in 2 cups warm water
  • 1 Lb. Chicken Tenders, medium diced
  • 1 Cup Heavy Cream
  • 2 Cups Carolina Gold Rice
  • 1/2 Tbsp Sea Salt
  • 1 Tsp Black Pepper
  • 1/2 Cup Parmesan, grated (optional)


In a medium sized pot or skillet add the olive oil and turn to medium-high heat. Add the onion to the skillet and cook until onions begin to turn translucent. Add chicken and garlic along with salt and pepper to the skillet and cook until the chicken is no longer pink and cooked throughout. Add the uncooked rice to the skillet, 2 cups of chicken broth from the dissolved bouillon cube, and mushrooms. Reduce heat to medium-low and cover and let simmer for 15-20 minutes until rice is cooked and tender. Stir in 1 cup heavy cream, spinach and Parmesan cheese and salt and pepper to taste. Serve warm and enjoy.

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