Stick-to-your-ribs chicken and rice

My husband, Jim, gets 100 percent of the credit for this recipe. It's another of his winners. He's had lots of those, as well as some real stinkers. (I still shiver when I think of the bacon-flavored spaghetti sauce.)

This is a really tasty dish for a cold winter night, and it really hit the spot.

We had it for dinner Sunday, and I had leftovers twice this week, it was that good.

While Jim cooked the chicken separately, this would be great with leftover chicken or turkey. The rice is soft because of the additional liquid used to cook it, and the entire thing almost looks like mush to be honest, but it's really good.

Winter is far from over, so you may want to keep this little dish in your cold-weather arsenal.

Chicken with Soft Rice

Serves 4

1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces

1 cup rice

2.5 cups chicken broth

2 tablespoons butter, divided

5 or 6 carrots, sliced

1 onion, chopped

One-half red pepper

One-half green pepper

One-half cup corn

1.5 cups milk (we use almond milk)

1 tablespoon flour

1 teaspoon salt

One-quarter teaspoon black pepper

One-quarter teaspoon garlic powder

2 tablespoons oil

In a rice cooker, or a large, heavy-bottom pot, cook rice with chicken broth, carrots, red and green peppers, 1 tablespoon of butter, salt and pepper, until rice is soft, approximately 20 minutes.

Heat oil in a large frying pan, add chicken and sauté about 5 minutes, add onion and continue cooking until onion is soft and transparent.

In a sauce pan, melt remaining tablespoon of butter, add flour and stir to combine, then cook on medium heat for about 30 seconds to remove raw flour taste. Add milk, salt, pepper, garlic powder, and bring to a boil until it thickens, then add corn and reduce heat.

In a large pot (unless you used a rice cooker, the pot you used to cook the rice should work), combine rice, chicken and sauce. Simmer on low for 10-15 minutes. Serve.