Stove Top Chicken and Broccoli
2 tablespoons olive oil
1 pound chicken breast or thighs, diced
1 onion, chopped
2 carrots, chopped
1 cup rice, uncooked
2 1/2 cups water
2 cups frozen broccoli florets
1/4 cup warm water + 1 tablespoon of tapioca flour, dissolved
1 teaspoon crushed rosemary
1 teaspoon garlic powder
1 teaspoon rubbed sage
Salt and pepper to taste
Heat oil in large skillet or saucepan. Add onion, carrots and chicken. Saute over medium-high heat until vegetables are tender.
Stir in rosemary, garlic and sage.
Add rice and water. Bring to a boil. Reduce heat, cover and simmer until most of the water is absorbed.
Stir in broccoli and flour mixture, recover and simmer until rice is tender.