Easy Skillet Cheesy Chicken Broccoli Rice……

This dish is a variation of a popular potluck favorite. I think we are all familiar with the  cheesy broccoli rice casserole. It has been out there for so long.  The one I made here, has chicken in it.  It’s a super quick and easy skillet version and it’s another one of those comfort dishes.

It may not look really cheesy, but that is because I used a combination of Monterey jack cheese as well as cheddar cheese. But you can use any of your favorite cheeses.  If you are a vegetarian, this is good without the chicken. You could even use mushrooms! In fact, I love mushrooms and actually prefer it instead of chicken in this dish. So, there you go….yummy, comforting, goodness. Now, go make it.

Sorry for the lack of pictures. I was so hungry, I was in a hurry to get this cooking. Hahahahah.



Skillet Cheesy Chicken Rice

1/2 cup finely diced onion
1  pound of boneless chicken thighs or chicken breast cut up in bite size pieces
2 cloves finely minced garlic
1 cup of uncooked long grain rice
2 cups broccoli, cut in pieces
2 cups chicken broth
1/2 cup wine (or you could just use water or more chicken broth)
2 cups of a mixture of shredded cheddar and Monterey jack  cheese

In a large skillet, with a bit of oil, brown the chicken pieces and the onion over medium heat. Add the garlic and the uncooked rice. Stir it around for for about a minute. Add the broth and wine. Allow to cook until it starts to boil. Reduce heat to a slow simmer and cover pan. Cook for about 14 minutes. Remove lid and sprinkle the broccoli on top.  Put the lid back on and continue to simmer 8-10 minutes or until rice and broccoli are tender, but not mushy.  Stir in about 1 cup of the cheese. Sprinkle the remaining cheese on top and cover with lid, allowing the cheese to melt.

Note:  If you are serving this to vegetarians, just leave out the chicken entirely and use vegetable stock. You can always cook the chicken separately and serve the rice as a side dish to the chicken.

Don’t like broccoli? Use cauliflower or green beans.
Want a little Mexican flavor? Add some taco seasoning or salsa when you are adding the broth.

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