Southern Chicken Gravy over Rice

1.MAKING THE RICE Rinse the rice under cold water until the water runs clear. In a medium saucepan, add butter and melt under medium heat. Next add 1/2 cup of onions. Cook until translucent. Add minced garlic and saute for 1 minute. Next, add rice, then mix well to coat all grains. Add 3 cups of chicken stock. Add salt and pepper to taste. Mix well and bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

2.MAKING THE GRAVY In a large skillet, add butter and melt. Next, add the chopped onion. Sauté until the onion is translucent, about 3-4 minutes. Add minced garlic and sauté for 1 minute.

3.Next sprinkle flour over the onions and garlic, stirring constantly for 3-4 minutes to cook the flour. Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer, stirring frequently until it thickens, about 5 minutes.

4.Return the chicken to the skillet. Add the salt, black pepper, paprika, and cayenne pepper. Stir to combine and simmer for another 10 minutes until the chicken is cooked through.

5.Stir in the heavy cream and cook for an additional 2 minutes until heated through.

6.Serve the chicken gravy over the cooked rice, garnished with chopped fresh parsley.