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**WHITE RICE RECIPE, SERVES 68**

1 lb (.5 kg) chicken breast
1 large onion
34 carrots
2 cups (350 g) long or mediumgrain white rice
4 cups (32 oz, 830 ml) chicken stock
1 cup (150 g) frozen peas
2 teaspoons Herbs de Provence (or other poultryfriendly herbs)
1 teaspoon garlic powder
olive oil
salt
pepper
lemons

Get oven heating to 400 F / 200 C. In a large ovensafe pot, heat an ample coating of olive oil on mediumhigh heat. When shimmering, brown the chicken on both sides. While the chicken is browning, roughly chop the onion. Remove the browned chicken to a plate (it won't be done on the inside yet), and get the onions frying in the pot.

While the onions are going, roughly chop the carrots into small bitesize pieces and add them to the pot. Chop the chicken up into small bitesize pieces. Add the dry rice to the pot, stir and let it toast for a minute. Pour in the chicken stock and scrape the bottom of the pan clean.

Put the chicken in the pot, along with the Herbs de Provence, garlic powder, a lot of pepper, and two big pinches of salt. Put the lit on the pot, put the pot in the oven and bake for 2030 minutes, or until the liquid has absorbed all the loose moisture. When the rice is out of the oven, stir in the frozen peas (don't bother thawing them first). Taste and consider stirring in some more salt.

Serve with a lemon wedge for squeezing.

**BROWN RICE RECIPE, SERVES 810**

1.5 lbs (.7 kg) chicken thighs
1 large onion
45 carrots
1 broccoli crown
3 cups (525 g) brown rice
4 cups (32 oz, 830 ml) chicken stock
1 cup water (optional)
1 cup soy sauce
1 tablespoon Chinese FiveSpice powder
salt
oil
cilantro
limes

Get oven heating to 400 F / 200 C. In a large ovensafe pot, heat an ample coating of oil on mediumhigh heat. When shimmering, brown the chicken on both sides. While the chicken is browning, roughly chop the onion. Remove the browned chicken to a plate (it won't be done on the inside yet), and get the onions frying in the pot. Roughly chop the carrots and broccoli into small bitesize pieces.

Put the dry rice in the pan, stir and let it toast for a minute. Add the dry rice to the pot, stir and let it toast for a minute. Pour in the chicken stock and scrape the bottom of the pan clean. Put in the water (skip the water if you want a firmer texture in the rice grains), soy sauce, carrots, broccoli and fivespice powder. Chop up the chicken into small bitesize pieces and add it to the pot. Put the lid on the pot, put the pot in the oven and cook for 4560 minutes, or until the liquid has absorbed all the loose moisture.

When the rice is out of the oven, taste it and consider stirring in more salt. Serve topped with torn cilantro leaves, and with a lime wedge for squeezing.