Dinner on Thursday was my third time making One Pot Tarragon Chicken, Mushrooms, and Rice. I reduced the broth to 3 cups this time and used 1 ½ cups medium brown rice, as I always do, in place of basmati rice. It was soupy and the rice a bit chewy when we ate it right after it came out of the oven. However, the rice in the pan soaked up the rest of the liquid by the time we finished eating. I’m wondering if the recipe would be best if covered, once it comes out of the oven, then allowed to sit for 20 minutes or so. I like the recipe, so I will be making it again. We microwaved fresh green beans to go with the entrée.
.
