Creamy and Cheesy Chicken and Rice brown rice, cooked chicken, and lots of cheese all swimming from www.pinterest.com
Description
This easy chicken cheese and rice recipe is a delicious and filling meal that can be prepared in under an hour. The dish consists of tender chicken breasts, fluffy rice, and gooey melted cheese. It is perfect for a weeknight dinner or for feeding a crowd. Plus, it is a one-pot meal, which means less clean-up for you!
Prep Time
The prep time for this recipe is only 10 minutes. You will need to chop some vegetables and shred the cheese, but other than that, it is a straightforward recipe.
Cook Time
The cook time for this recipe is around 30 minutes. The chicken will need to be cooked through, and the rice will need time to absorb the liquid and become tender.
Ingredients
Here are the ingredients you will need for this recipe: - 1 pound boneless, skinless chicken breasts - 1 onion, chopped - 1 red bell pepper, chopped - 2 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon cumin - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup long-grain white rice - 2 cups chicken broth - 1 cup shredded cheddar cheese - 2 tablespoons chopped fresh parsley (optional)
Equipment
To make this recipe, you will need a large skillet or Dutch oven with a lid, a sharp knife for chopping, and a cutting board.
Method
Follow these simple steps to make this easy chicken cheese and rice recipe: 1. Heat a large skillet over medium-high heat. Add a tablespoon of oil. 2. Season the chicken breasts with paprika, cumin, salt, and black pepper. 3. Add the chicken to the skillet and cook for 5-7 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside. 4. Add the chopped onion and red bell pepper to the skillet and cook for 2-3 minutes, until softened. 5. Add the minced garlic and cook for another 30 seconds. 6. Add the rice to the skillet and stir to coat in the vegetables and spices. 7. Pour in the chicken broth and stir well. 8. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. 9. Simmer for 18-20 minutes, until the rice is tender and the liquid has been absorbed. 10. Preheat the oven to 350°F. 11. Shred the cooked chicken and add it back to the skillet with the rice. Stir to combine. 12. Sprinkle the shredded cheddar cheese over the top of the skillet. 13. Place the skillet in the oven and bake for 8-10 minutes, until the cheese is melted and bubbly. 14. Garnish with chopped fresh parsley, if desired. 15. Serve hot and enjoy!
Notes
If you don't have chicken broth on hand, you can use water instead. Just be sure to adjust the seasoning accordingly.
Nutrition Info
Here is the nutrition information for this recipe, per serving: - Calories: 470 - Fat: 16g - Carbohydrates: 38g - Fiber: 2g - Protein: 42g
Recipes FAQ
Q: Can I use brown rice instead of white rice? A: Yes, you can use brown rice, but you will need to adjust the cooking time and liquid amount accordingly. Q: Can I use a different type of cheese? A: Yes, you can use any type of cheese you prefer. Monterey Jack, Colby, or pepper jack would all be good options. Q: Can I make this recipe ahead of time? A: Yes, you can prepare the recipe up until the point of baking it in the oven. Just cover the skillet with foil and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time if the skillet is cold from the fridge.
Recipe Tips
- Be sure to season the chicken well with the spices to give it plenty of flavor. - Use a sharp knife to chop the vegetables, as it will make the job much easier. - Be sure to let the skillet simmer with the lid on to allow the rice to absorb the liquid and become tender. - Don't skip the step of baking the skillet in the oven with the cheese on top. It will give the dish a delicious, cheesy crust.
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