Chicken, rice, cheese and veggies simmered together for a flavorful, easy, and comforting family dinner.
# List of Ingredients:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 red bell pepper, diced
06 - 1 cup frozen peas
→ Grains
07 - 1 cup long-grain white rice, rinsed
→ Liquids
08 - 3 cups low-sodium chicken broth
→ Dairy
09 - 1 cup shredded cheddar cheese
10 - 1/4 cup heavy cream or milk
→ Spices & Seasonings
11 - 1 teaspoon paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon salt, or more to taste
14 - 1/4 teaspoon black pepper
15 - 2 tablespoons olive oil
# Step-by-Step Directions:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
02 - Add chicken pieces and season with salt, pepper, paprika, and thyme. Sauté for 4 to 5 minutes until lightly browned; chicken does not need to be fully cooked.
03 - Add onion, garlic, carrot, and bell pepper. Cook for 3 to 4 minutes until vegetables begin to soften.
04 - Stir in the rinsed rice and cook for 1 minute to lightly toast the grains.
05 - Pour in chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid has absorbed.
06 - Stir in frozen peas, heavy cream or milk, and half of the shredded cheddar cheese. Cook uncovered for 2 to 3 minutes until peas are heated through and cheese is incorporated.
07 - Sprinkle the remaining cheese over the surface. Cover and allow to sit off the heat for 2 to 3 minutes for the cheese to melt.
08 - Fluff gently with a fork and serve hot.
