Brown Rice, Vegetables, and Mushroom Ragu with Chicken

4 Tbsp olive oil
1 C. Brown Rice
2+ C. Chicken stock
1 C. cremini mushrooms, sliced
3 garlic cloves, minced
1 medium onion, diced
1 medium carrot, diced
1/2 C. green peas
1# skinless boneless chicken thighs, cut into 1/2" pieces
3/4 tsp. chopped rosemary
3 Tbsp. balsamic vinegar
1 (28oz.) can chopped tomatoes with juice
6 C. baby arugula
fresh grated parmigiano-reggiano, to taste

Heat medium pot over high heat.  Add 2 Tbsp. olive oil, heat until shimmering.  Add rice and stir.  Heat for 2 minutes, stirring constantly.  Add bay leaf and stock.  Season with salt and pepper, liquid should taste like soup.  Bring to a boil, cover and reduce heat.  Cook until rice is tender 35-40 minutes.  After 20 minutes check and add additional stock if needed.  Once done, remove from heat and let steam covered for later.

Heat 2 Tbsp. oil in a 12" heavy skillet over med-high heat until shimmering.  Season chicken with salt and fresh cracked black pepper and cook, stirring occasionally until golden, about 3 minutes.  Transfer chicken with a slotted spoon to a bowl.  Reduce heat to medium, add onions and carrots; cook until softened, about 3 minutes.  Add mushrooms, garlic, rosemary.  Season with salt and pepper to taste.  Cook for about 4 minutes, until mushrooms are soft.  Add vinegar, reduce to almost evaporated.  Add chicken, peas, and tomatoes with juice.  Cook until sauce thickens, about 15 minutes.  Add arugula to sauce and stir until wilted.

On warm plates serve portion of rice and spoon ragu over.  Top with fresh grated cheese.  Serve and enjoy!