Creamy American Chicken Rice Delight with Perfectly Cooked Rice

1Rinse the rice under cold water (4 cups) until the water (4 cups) runs clear. Drain and set aside.

2In a large pot, heat the olive oil (2 tablespoons) and butter (1 tablespoon) over medium heat. Add the diced onion (1 medium) and sauté until translucent, about 3-4 minutes.

3Add the minced garlic (2 cloves) and diced bell peppers (1 cup) to the pot, cooking for an additional 2-3 minutes until softened.

4Season the chicken breasts with salt, pepper, paprika (1 teaspoon), thyme, and oregano. Add the chicken to the pot and cook until browned on both sides, about 5-7 minutes.

5Pour in the milk (4 cups) and bring to a gentle simmer. Once simmering, add the rinsed rice and stir to combine.

6Add 4 cups of water (4 cups) to the pot and stir to combine.

7Reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the rice is cooked and has absorbed the liquid.

8After 20 minutes, remove the pot from heat and let it sit, covered, for an additional 5 minutes to steam.

9Fluff the rice with a fork and stir in the frozen peas (1 cup). Cover again and let it sit for another 5 minutes to heat the peas through.

10Slice the cooked chicken and serve it over the rice. Garnish with fresh parsley before serving.