Chicken, Rice & Cabbage For The Frugal And Time Crunched Fol - cooking recipe

Ingredients

1 head cabbage
1 yellow onion
4 ounces shoestring carrots
4 chicken breast halves
2 cups rice
4 1/2 cups water
salt (will vary depending on whether you use chicken stock or not)
pepper
3 tablespoons canola oil (or as needed)

Preparation

Place a little oil in a fryer pan or something similar. Season and fry your chicken. Once you flip it to the other side, place 1 cup of water or broth in pan, steam/poach the chicken with the lid on. It will come out tender and juicy.
While the chicken is cooking, dice your onions.
Slice the cabbage in half, then cut each half into thin strips.
Remove the chicken from the pan when done, cut. I used kitchen shears and tongs. Then I can effectively cut a plate of chicken while it is hot and save my fingers. Reserve the liquid from the chicken a measuring cup.
Add a small bit more oil to the pan, enough to get the onions sizzling. Saute until translucent. They will get a lot of flavor from the chicken renderings!
Add the cabbage. Mix in well, and let the cabbage cook down a bit. Adding a touch of salt will help the cabbage wilt.
Add back in, the chicken.
Add the julienne carrots and dry rice.
Add the full 4 1/2 cups of water or chicken broth. Mix well and tap or pat everything down flat with your spoon.
Season appropriately with salt and pepper (if needed). You'll need more if you don't use chicken stock -- less if you do.
Place the lid on top and cook until the rice is done. Usually about 16-20 minutes on medium or medium low heat.