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Rich and flavorful, Balsamic Mushroom Rice with Shallots is a delightful side dish perfect for serving with Tyson® Smokehouse Seasoned Chicken Breasts. This quick and easy meal will satisfy.
What will you be cooking today?
It’s the never-ending question. And even for those of us who love cooking, sometimes it’s nice to have a simple, easy, elegant answer that doesn’t keep you in the kitchen long.
Chicken with Balsamic Mushroom Rice with Shallots is that simple, easy, elegant answer — especially when the Tyson® Smokehouse Seasoned Chicken Breast comes pre-marinated and ready to cook.
Yes, that’s a thing. Yes, it’s totally worth it.
Quick, easy, already marinated chicken
Fortunately, with Tyson® products I’m able to cook up a quick and delicious meal that’s flavorful and delightful to the whole family. And with several different flavor options, our dinners with these Tyson® products can be unique and customized in different ways.
Plus, it doesn’t hurt that the Tyson® chicken products are so convenient. Tyson® Smokehouse Seasoned Chicken Breasts and Tyson® Smokehouse Seasoned Chicken Thighs come already marinated, so you just need to cook, create a side dish or two and serve.
The Tyson® Smokehouse Seasoned chicken line is wonderfully smoky and full of bold flavor. It cooks up — with little hands-on effort — juicy and moist as well, just by following the package directions.
Making Balsamic Mushroom Rice with Shallots
This side dish — Balsamic Mushroom Rice with Shallots — is a great side dish to serve with many of the Tyson products. We particularly enjoy it with Tyson® Smokehouse Seasoned Chicken Breast and Tyson® Smokehouse Seasoned Chicken Thighs, both sold at our local Shaw’s stores in the refrigerated meats section.
For this recipe, you need only a few simple ingredients — olive oil, sliced mushrooms, shallots, cooked rice, balsamic vinegar, salt, pepper and some scallions or chives to finish it off.
You begin by sauteing the mushrooms and the shallots together in a large skillet. I love to use my trusty cast-iron skillet for this, but any skillet will work. Season the mushrooms and shallots lightly with salt and pepper.
Once they are nice and browned, you add the balsamic vinegar. It will quickly absorb into the veggies. Then add the rice and mix thoroughly to get it all brown. Let it cook for a few minutes — the rice, especially cold rice, needs a little time to warm up and soften.
And then it’s ready to serve.
This flavorful dish — bold, smoky Tyson® Chicken and richly flavored rice — is perfect for a nice dinner. But it can also work as a hearty lunch, when you’re home and have a little time to make it.
- 2 tbsp olive oil
- 12 oz sliced mushrooms
- 3 shallots, halved and sliced
- Salt and pepper, to taste
- 1/4 cup balsamic vinegar
- 1 cup leftover cooked rice
- Heat the olive oil in a large skillet set over medium heat. Add the mushrooms and the shallots to the pan and season gently with salt and pepper.
- Cook, stirring occasionally, for 10-12 minutes, until the mushrooms begin to turn a golden brown.
- Drizzle with balsamic vinegar and stir well to combine. Let cook for 2-3 minutes to allow the vinegar to absorb into the mushrooms.
- Add the rice to the skillet and stir well to combine. Let cook, stirring occasionally, for 3-4 minutes, until the rice is hot and fluffy. Taste and season with salt and pepper, as desired (you might not need any additional salt and pepper).
- Serve immediately.