Ingredients
3 tablespoons of extra virgin olive oil
1/2 medium yellow onion, diced
1kg boneless skinless chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
1 teaspoon of kosher salt and freshly ground pepper to taste
1 cup uncooked extra long grain white rice
1 large bunch of fresh broccoli
2 1/2 cups of low-sodium chicken broth
1 1/2 to 2 cups of extra sharp cheddar cheese
Instructions
Start by sautéing onions in two tablespoons of olive oil over medium heat.
Meanwhile,Season chicken with salt and pepper.
Once onions have started to soften, increase heat to medium high and add chicken breast to pan.
Brown chicken breast pieces, then add minced garlic and cook for about 2 more minutes.
Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
Saute uncooked rice in olive oil until rice starts to take on a golden color, 2-3 minutes.
Add chicken broth to pan, bring to a boil and stir to combine.
Reduce heat to low and cover.
Cook chicken and rice mixture covered for about 12 minutes.(add some water if required)
While chicken and rice is cooking, remove florets from broccoli, cutting into bite sized pieces.
Stir in broccoli and continue cooking 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, place cover back on the pan and let cheese melt 2-3 minutes.
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