Ingredients
1cupyellow onion,small, chopped
1cupsliced carrots,about 2 medium
1cupsliced celery,about 3 stalks
2tbspolive oil,divided
1¼lbstrimmed boneless,skinless chicken thighs, cut into 1-inch pieces
1tbspgarlic,(3 cloves), minced
1cuplong grain white rice
2½cupslow-sodium chicken broth
1½tspfresh thyme,and/or rosemary, minced
salt and freshly ground black pepper
1cupfrozen petite peas
½cupheavy cream
⅓cupparmesan cheese,finely shredded
2tbspfresh parsley,minced
Preparation
Heat 1½ Tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add onion, carrots, and celery and saute until tender for about 8 to 9 minutes. Transfer to a plate.
Heat remaining ½ Tablespoon of oil in the same skillet over medium-high heat. Add in chicken and cook for 3 minutes.
Add garlic and cook until chicken is nearly cooked through for about 2 minutes longer.
Add in rice, chicken broth, and thyme then season with salt and pepper to taste. Return veggies to skillet.
Bring mixture to a boil then reduce heat to medium-low. Cover with lid and simmer until liquid has been absorbed and rice is nearly tender for about 18 to 20 minutes.
Stir in peas and cream, cover, and cook until rice is fully tender for about 5 minutes longer.
Stir in parmesan and parsley. Serve warm.
