Rice with Vegetables and Diced Chicken

Slice the fresh white mushrooms evenly to your desired thickness and shape so they cook uniformly.

Cut the chicken breast lengthwise into strips, then into evenly sized medium cubes to ensure they cook uniformly.

Melt the ghee in a pot over medium heat until hot and ready for sautéing the chicken.

. Allow 10 minutes.

Add the carrot and pea mixture and the sliced white mushrooms to the chicken over high heat, stirring until the vegetables are evenly distributed.

. Allow 5 minutes.

. Allow 1 minutes.

Add the long-grain white rice and stir over medium heat until lightly toasted and the grains are coated with the spices and vegetables.

Pour in the boiling water and stir gently over high heat until it comes to a boil and the water level drops to the surface of the rice.

Cover the pot and cook the rice over low heat for 25 minutes, until the water is absorbed and the grains are tender and separate.

Serve the rice with vegetables and chicken hot, accompanied by yogurt, salad, sauce, or hot sauce as desired.