What can I say, I love love love the Thrive sauces!! My favorite part is the ease of use. I have tried many times to follow sauce recipes like a gourmet chef and I don’t know, maybe I don’t have the patience, but they either turn out just edible or not fantastic. Thrive sauces are simple. Just add water. And some imagination. You are not going to screw it up. At least not what was intended.
This Chicken and Rice recipe uses a third sauce from the collection called Veloute. Doesn’t that sound fancy? Say it with me: Ve-loooo-taaayyy. Kinda rolls of the tongue doesn’t it? And it tastes just as smooth as it sounds. Veloute sauce is a rich chicken gravy that has many many applications. I have used it to start a cream-of-whatever-soup, I used it as a sauce on chicken haystacks, and just as a gravy. This was the first recipe I made when my new sauces arrived right after convention. I also got to pair it with a couple new seasonings as well. I remember the wonderful herbal aroma that filled the kitchen. These flavors are screamin!
So without further delay, I present to you, Chef Todd’s Chicken and Rice converted to a jar meal by me: Oh, and a little photo bomb by my littles at the end
Chicken and Rice
Layer in a 1 Qt glass jar:
1 cup Thrive Seasoned Chicken Slices
1 1/2 cups Thrive Instant Brown Rice
1/2 cup Thrive Veloute Sauce
2 Tbsp Thrive Butter powder
2 tsp garlic powder
2 tsp Thrive Italian Seasoning
1 tsp Thrive Chef’s Choice Seasoning
2 Tbsp Thrive Chopped Onions
1/3 cup Thrive Celery
3/4 cup Thrive Mushrooms
To make: Bring 4 cups of water to a boil. Add contents of jar and stir to dissolve powders. Let simmer for 10-15 minutes until rice is tender. Stir often, making sure rice doesn't stick to pan.