Ingredients
1tbspolive oil
1lbchicken,(about 3 breasts), boneless skinless, cut into cubes
salt & pepper
¼cupyellow onion,diced
1clovegarlic,minced
1cupwhite rice
2cupschicken stock
4cupsbroccoli florets,chopped
½tspsalt
¼tsppepper
¼tsppaprika
1¼cupsharp cheddar,shredded
Preparation
In a large skillet over medium heat, add olive oil and chicken pieces. Sprinkle with salt and pepper and cook about 5 to 6 minutes until no longer pink and cooked throughout. Remove from pan and set aside.
Reduce pan heat to medium low add onion and garlic to a pan. Saute until tender. Add the rice and continue to toast the rice about a minute or two. Pour in the chicken stock and simmer with the lid on for 15 minutes.
After the rice has been cooking for about 8 minutes add the broccoli to the rice and put the lid back on. This will steam the broccoli.
Once the rice is finished cooking, add salt, pepper, and paprika. Stir to combine. Add the chicken back and stir.
Top with the cheese and put the lid back on for a few minutes to let the cheese melt. Stir the melted cheese in and serve.
