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  • Writer's pictureBodineVictoria

One Pot Mushroom and Chicken Rice

One thing is for sure, two things are certain; we get hungry everyday and we ain' trying to be in front of the stove for too long.

Today, we're going to take about 35 minutes to cook a one-pot-meal. We're enhancing the flavor using Pur Flava Conch Broth and increasing the yumminess using Well Mudda Fungus Oyster Mushrooms.

Here's what you'll need:


2 tbsp - olive oil

1 tbsp butter

1/2 cup diced onions

1/2 tbsp grated/minced garlic

1 tbsp thyme

1 small bay leaf

1 cup chopped oyster mushrooms

1 cup cubed and seasoned chicken breasts

1 cup rice

1 1/2 cups Conch Broth

1/2 cup dry white wine

1/2 cup water (as needed)

3/4 cup milk (whole, coconut or cashew - your choice)

1/2 cup parmesan cheese (or cheese of your choice)


Turn the stove on at medium heat and in a medium-sized pot, add the olive oil and half the butter. Let them warm up until they're almost brown.

Add the cubed chicken and cook for about 1 1/2 minutes until lightly brown on each side and remove from the pot.

Add your coarsely chopped mushrooms and saute for 1 minute until they're lightly browned as well then remove from the pot.

Next add your diced onions and minced garlic, and saute until translucent or golden brown. The longer you saute the sweeter the flavors. Just don't burn them. For me, this took about 3-minutes.

Now we want to add the thyme and bay leaf. The room should start to smell like love and happiness here.

Then add your rice you don't need to wash it. We need those starches. You want the rice coated and like a golden brown. Now, if you want a really grown flavored dish, add your white wine. I personally decided I just wanted to drink the Chardonnay so I didn't put it in the pot.

At about the 5 minute mark of toasting my rice, I added the Pure Flava Conch Broth. It's rich amber color was the great enhancer for the dish and because it's all-natural Conch Broth, without salt, it made the dish that much more enjoyable.

I let that simmer for about 7-10 minutes, or until the stock reduced and the rice grains were almost translucent. Then I added the water and reduced the heat to a medium low.

About 5-miuntes in, I added the milk. The type of milk you choose will adjust the flavor of this. If you use unsweetened almond milk, you'll get a more nutty flavor. Coconut milk will give you sweet, creamy and nutty textures and regular whole milk or heavy cream will give you decadent and creamy flavors and textures. The choice is yours.

Finally, add about half-cup of parmesan cheese - the good stuff. Don't skimp here.

Let it simmer until the rice is cooked, creamy and fully coated.


Get Pure Flava Conch Broth in Nassau at Best Brew in the Pineapple Business Plaza, Airport industrial Park and in Grand Bahama at DeGregory's Fine Foods, Wines and Bakery.

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