Last night, I was craving something cheesy and filling, and my trusty skillet came to the rescue.
Ingredients
2 tablespoons olive oil
1 pound chicken breast, diced
1 onion, chopped
2 cloves garlic, minced
1 cup long-grain rice
2 cups chicken broth
1 cup shredded cheddar cheese
Salt and pepper to taste
How to Make It
Heat olive oil in a large skillet over medium heat.
Add diced chicken and cook until browned.
Remove chicken and set aside.
In the same skillet, add onion and garlic, sauté until fragrant.
Stir in rice and toast for a minute.
Pour in chicken broth and bring to a boil.
Return chicken to the skillet, reduce heat to low, and cover.
Cook for 15 minutes or until rice is done.
Stir in cheddar cheese until melted.
Serve
Scoop onto plates and enjoy warm.
