Cheesy Chicken and Rice
A one-pot dish combining chicken, rice, cheese, and broth cooked together until rice is tender and creamy. Finished with melted cheese and fresh garnish for richness and brightness.
Ingredients
Method
Cut chicken into bite-sized pieces; dice the onion and bell pepper; mince the garlic; measure rice and broth.
Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook 3–4 minutes until softened.
Add minced garlic and cook 1 minute until fragrant, then add chicken pieces and cook 5–6 minutes, stirring occasionally, until mostly opaque on the outside.
Stir in uncooked rice and cook 2 minutes, stirring constantly, to lightly toast the grains.
Pour in broth, then add bell pepper and peas. Bring to a boil, then reduce heat to low, cover, and simmer 18–20 minutes until rice is tender and liquid is absorbed.
Remove from heat and stir in shredded cheddar cheese until fully melted and creamy. Season with salt and black pepper to taste.
Divide among serving bowls and top with parmesan cheese and chopped green onion if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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