1-1/2 pounds boneless chicken thighs, cut in chunks
1-1/4 cups water
3 bouillon cubes
1 teaspoon salt, divided
1 cup long grain rice
1 can (4 ounces) mushroom stems and pieces
1/2 cup flour
1/2 teaspoon pepper
2/3 cup vegetable oil

In medium saucepan, place water, bouillon cubes and 1/4 teaspoon of the salt. Place on high temperature and heat to boiling, stirring to dissolve cubes. Add rice, cover, reduce heat to low and cook until rice is done and liquid is absorbed, about 20 minutes. Stir in mushrooms and cover again for about 3 minutes. While rice is cooking, mix together flour, remaining 3/4 teaspoon of salt and pepper; add chicken and turn, coating on all sides. In frypan, place oil and heat over medium high temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides and fork can be inserted in chicken with ease. Remove pan from heat; drain and discard all oil. Stir in rice-mushroom mixture, mixing well. Makes 4 Servings.