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Souper Creamy Broccoli Cheddar Chicken Rice
Ingredients
1 tablespoon
extra virgin olive oil
kosher salt and black pepper
kosher salt and black pepper
1/2 – 1 pound
boneless chicken breasts, cut into cubes
1
yellow onion, chopped
2 tablespoons
salted butter
2 tablespoons
fresh thyme leaves
1/2 teaspoon
garlic powder
1/2 teaspoon
paprika
1/4 teaspoon
cayenne pepper, or to taste
1 1/2 cups
basmati rice
1/2 cup
dry broken spaghetti or orzo
3 cups
low sodium chicken broth
3 cups
broccoli florets, roughly chopped
3/4 cup
whole milk or milk of choice
1 cup
shredded cheddar cheese
Instructions
STEP 1
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.,
STEP 2
Add the broth and bring to a boil over high heat. Add the broccoli and a large pinch each of 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.,
STEP 3
Once the rice is cooked, stir in the milk. Add the cheese, then remove from the heat. Stir until creamy. Serve warm with additional thyme and black pepper.
Nutrition Facts
(per serving)
Calories:
558 calories
Servings:
4 servings
Carbohydrates:
45 g
Fat:
28 g
Fiber:
3 g
Protein:
37 g
Sugar:
1 g
Meal Effort
Preparation:
15 minutes
Cook:
34 minutes
Total:
49 minutes