1 cup uncooked white rice
2 tablespoons chicken bouillon granules
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
3 ounces chicken broth
3 tablespoons water
2 tablespoons brown sugar
1 teaspoon white vinegar
2 teaspoons Worcestershire sauce
2 teaspoons olive oil
In a large bowl, combine rice, bouillon, salt, paprika and mustard.
Add chicken broth, water, brown sugar, vinegar and olive oil. Mix thoroughly. Transfer to 10-inch nonstick skillet or cooking pan.
Cover and cook over medium heat, uncovered, for 5 to 6 minutes.
Return chicken breast halves to skillet or pan with broth mixture and cook for 5 minutes more. Transfer skillet to rack and cool completely. Serve chicken over rice.