Chicken and Rice with Mushrooms

Ingredients

• 2 cups boiling water
• 1/4 cup (about 1/4 oz) dried porcini mushrooms
• 1 tablespoon avocado oil, divided
• 1 lb boneless, skinless chicken breast (or trimmed thighs), cut into 1-inch pieces
• 1 teaspoon sweet paprika
• 1/2 teaspoon black pepper, divided
• 3/4 cup chopped onion
• 8 oz cremini mushrooms, sliced
• 3/4 cup uncooked brown basmati rice
• 2 cups frozen green peas, thawed
• 1 tablespoon chopped fresh thyme

Steps

1. Pour the boiling water over the porcini and let stand 20 minutes. Strain, saving the soaking liquid, and chop the mushrooms finely.
2. Heat half the oil in a large nonstick skillet over medium-high heat. Season the chicken with paprika and 1/4 teaspoon pepper and cook 5 minutes, until browned. Move it to a plate.
3. Add the rest of the oil, the onion and the cremini, sprinkle with the remaining pepper, and cook 4 minutes, until lightly browned.
4. Stir in the porcini liquid, chopped porcini and rice. Bring to a boil, cover, lower the heat, and simmer 35 minutes.
5. Stir in the chicken, peas and thyme. Cover and cook 10 minutes more, until the rice is tender and the chicken is done.