Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1.5 cups long-grain white rice (rinsed)
- 3 cups low-sodium chicken broth
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1.5 cups shredded sharp cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Step 1: Sauté the Chicken and Aromatics: Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt, pepper, paprika, and oregano. Add the chicken to the pan and brown it for about 4 to 5 minutes. Throw in the diced onion and sauté until it becomes translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Step 2: Toast the Rice and Simmer: Add the rinsed rice to the pan and stir it with the chicken and onions for 2 minutes to lightly toast the grains. Pour in the chicken broth and scrape the bottom of the pan to release any flavorful browned bits. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15 to 18 minutes, or until the liquid is fully absorbed and the rice is tender.
- Step 3: Add Cheese and Rest: Once the rice is cooked, remove the pan from the heat. Sprinkle the shredded cheddar cheese evenly over the top. Place the lid back on for 2 to 3 minutes to allow the residual heat to melt the cheese into a gooey layer. Fluff the rice gently with a fork, garnish with fresh parsley if desired, and serve immediately while hot.
- Cook Time: 35 minutes