I love chicken and rice and will usually go the shortcut route and start with a box rice and add my chicken, broccoli, and cauliflower. This time I tried this recipe from Half Baked Harvest, tweaked it a little here and there. It’s heavier than the one I usually make in that it has a lot of cheese but it was so good!
I baked my chicken first with olive oil spray and Trader Joes Aglio Olio so I could pull some out for Eva that prefers her rice plain. But if you didn’t have to do that you could certainly just have a one pot meal.
Ingredients
1 tablespoon olive oil
salt and pepper
1/2 – 1 pound chicken breast cut into small chunks
1 yellow onion
3 tbs butter
2 tbs fresh thyme leaves
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper
1 1/2 cups basmati rice
1/2 cut broken spaghetti
3 cups chicken broth
3 cups broccoli and cauliflower
3/4 cup whole milk
8 oz cheddar cheese
Instructions
In a large pot, set over medium heat, combine the olive oil, chicken, and onion. Cook until fragrant, about 5 minutes. Season with salt and pepper. Add the butter, thyme, garlic powder, paprika, and cayenne. Mix in the rice and pasta, cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the broccoli and cauliflower and salt and pepper. Bring to a boil, cover, and reduce the heat to low. Cook, covered for 20-25 minutes, until the rice is mostly cooked. Once the rice is cooked, stir in the milk. Add the cheese, then remove from the heat. Stir until creamy.
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