I tried this recipe because my stepdaughter is a fan of the individual ingredients so I figured it would be a home run. After a few tries, it was! While I really (really) love the sharp cheddar cheese for its pungent, almost wine-like addition of flavor, it was a little too much for little one. My husband and I finished our plates and were discussing seconds while she picked out the chicken and broccoli pieces. When I tried it with mild cheddar the next time, she downed every bite.
Ingredients:
3 TBS extra virgin olive oil, divided
1/2 yellow onion, finely diced
1+ pound boneless, skinless chicken breast, cut into cubes
3 cloves garlic, minced
1 tsp kosher salt & fresh ground pepper to taste
1 cup uncooked extra long grain white rice
2 1/2 cups broccoli, cut into small pieces
2 1/2 cups chicken broth or stock
1 1/2 - 2 cups shredded cheddar (sharp or mild)
Directions:
Heat 2 TBS oil in a large skillet over medium heat
Add onions and sauté until they soften, about 7 mins
Season chicken with salt & pepper, and when onions are cooked, add chicken to the pan and brown on all sides
Add garlic and cook about 1 minute
Push chicken to one side and add 1 TBS oil to other side
Add uncooked rice in the olive oil and saute for 1-2 mins (it's ok if some chicken gets in as you toss the rice)
Add chicken broth to pan and stir, bringing mixture to a boil
Lower the heat and simmer, covered, for 12 mins
When time elapses, add broccoli to pan and stir to combine
Cook covered another 8 minutes or until broccoli & rice are both cooked
Turn off heat and stir in 1/2 the cheese
Sprinkle remaining cheese on top and cover with the lid for 1-2 minutes until cheese melts (optional: you can broil at this point if you want a crispier cheesy top)
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