Ingredients
- 3 Tbsp. olive oil
- 1 sweet onion, finely diced
- 1 lb. boneless skinless chicken breasts, chopped into bite-sized pieces
- 2 cloves minced garlic
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup uncooked Riceland long-grain white rice
- 2-1/2 cups low-sodium chicken broth
- 2-1/2 cups broccoli florets, fresh or frozen
- 2 cups cheddar cheese, shredded
Preparation
- In a large skillet, saute onions in 2 tablespoons of olive oil over medium heat.
- Once onions are soft, season chicken with salt and pepper and add to pan over medium-high heat.
- Brown the chicken pieces and add garlic, cook for 1 minute or until garlic is fragrant.
- Push chicken to one side of skillet and add additional olive oil to empty side.
- Add the uncooked rice to the olive oil and saute for 2 minutes.
- Add chicken broth and bring mixture to a boil. Lower heat to simmer and cover with a lid. Cook for 12 minutes.
- Sprinkle the broccoli evenly over the chicken and rice mixture. Stir to combine well. 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 until cheese has melted.