1 teaspoon of kosher salt and freshly ground pepper to taste
1 cup uncooked extra long grain white rice
2˝ cups broccoli florets, cut into bite sized pieces
2˝ cups of low-sodium chicken broth
2 cups shredded extra sharp cheddar cheese
Instructions
In a large skillet or pan, sauté onions in two
tablespoons of olive oil over medium heat.
Season chicken with salt and pepper.
Once onions soften, increase the heat to medium
high and add chicken to the pan.
Brown the chicken pieces and add the garlic.
Cook for about 1 more minute.
Push chicken to one side of the pan and add
additional tablespoon of olive oil to other
side.
Add the uncooked rice in the olive oil and
saute it for a couple of minutes.
Add the chicken broth to the pan and bring the
mixture to a boil. Lower the heat to a simmer
and cover the pan with a lid.
Cook chicken and rice mixture covered for about
12 minutes.
Sprinkle the broccoli evenly over the chicken
and rice mixture and stir to combine.
Continue to cook covered another 8 minutes on
low, or until broccoli and rice are both
tender.
Remove from heat and stir in half a cup of
cheese.
Sprinkle remaining cheese on top and cover with
a lid, letting it sit for 1-2 minutes or until
cheese has melted.
Serving
Suggestions
You need a large skillet or pan with a higher edge for this dish to hold everything.
Originally Submitted
11/29/2016
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