Cheesy Rice with Chicken & Broccoli all made in ONE POT! This recipe is all approximately the yummy cheesy rice. Feel free to change out the broccoli and chook with something you have in the refrigerator.
Ingredients
2 tablespoons olive oil
2 garlic cloves minced
1 small onion finely chopped
1 1/2 cups long-grain white rice
2 cups shredded cooked chicken
2 cups chicken broth/stock
1 cup milk full or low fat
3/4 cup grated parmesan cheese
1/4 tsp salt + pepper
1/2 cup mozzarella cheese for stretch
1/2 cup cheddar or Monterey Jack cheese for flavor
Florets of 1 small head of broccoli
Instructions
Heat oil in a skillet with a lid OR a large pot over high heat. Add garlic and onion, cook for 3 minutes until translucent.
Add rice and stir until translucent. Add chicken broth, milk, salt, and pepper. Place lid on and turn down to medium-low.
Cook for 8-12 minutes (or until the rice is almost is done), then add chicken then broccoli on top (don't stir), place the lid back on until liquid is evaporated and broccoli is just cooked (about 5 more minutes).
Remove from the stove. Scatter of cheese and place lid on again - residual heat will melt the cheese while the rice rests. Rest for 5 minutes then serve.
Ingredients
2 tablespoons olive oil
2 garlic cloves minced
1 small onion finely chopped
1 1/2 cups long-grain white rice
2 cups shredded cooked chicken
2 cups chicken broth/stock
1 cup milk full or low fat
3/4 cup grated parmesan cheese
1/4 tsp salt + pepper
1/2 cup mozzarella cheese for stretch
1/2 cup cheddar or Monterey Jack cheese for flavor
Florets of 1 small head of broccoli
Instructions
Heat oil in a skillet with a lid OR a large pot over high heat. Add garlic and onion, cook for 3 minutes until translucent.
Add rice and stir until translucent. Add chicken broth, milk, salt, and pepper. Place lid on and turn down to medium-low.
Cook for 8-12 minutes (or until the rice is almost is done), then add chicken then broccoli on top (don't stir), place the lid back on until liquid is evaporated and broccoli is just cooked (about 5 more minutes).
Remove from the stove. Scatter of cheese and place lid on again - residual heat will melt the cheese while the rice rests. Rest for 5 minutes then serve.
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