Mixed Spice Chicken And Rice - cooking recipe

Ingredients

2 tablespoons butter
4 garlic cloves, minced
3/4 cup yellow onion, chopped
1 lb chicken, boneless, skinless, cut in bite size pieces (I used 7 tenderloins)
2 cups jasmine rice, uncooked
3 cups water
1 tablespoon instant chicken bouillon granules (or 3 cups chicken broth or stock in place of the boullion and water)
1 tablespoon mixed spice

Preparation

Melt the butter in a pan in which you can later cook the rice (I used a dutch oven).
Sautee the onion and garlic in the butter, and add the chicken after they appear to be done. Cook it thoroughly.
Remove the chicken, onion and garlic from the pan and set aside.
Add the water and boullion (or broth) to the pan along with the mixed spice.
Bring to a boil and add the jasmine rice.
Cover the pan with a tight fitting lid and turn down to simmer for 15 minute (these are the directions for my rice - cook your rice as directed using the broth/boullion instead of water).
After the rice is done, remove from the heat, quickly add the chicken, onion and garlic, stir well, and put the lid back on for 5 minutes.