Thursday, August 27, 2009

Cheesy Chicken and Broccoli Rice

(From Food and Family, Fall 2009, pg. 52)
Jeni's variation

1 pound boneless, skinless chicken breasts, cut into bite sized pieces
1 cup plus 1 T. chicken broth
1 1/2 cups uncooked white rice (yields three cups cooked rice)
1/2 pound (8 oz.) Velveeta, cut into cubes
1 stalk fresh broccoli, chopped
Salt and Pepper OR Montreal Steak Seasoning

Cook rice according to package directions (optional: substitue chicken broth for water when cooking and add a pinch of salt).

When rice is finished, lightly season chicken with salt and pepper OR Montreal Steak Seasoning and cook in a large pot or skillet sprayed with cooking spray over medium-high heat for 5 minutes or until chicken is done.

Stir in broth and bring to a boil.

Add broccoli and cheese. Turn down heat and stir constantly until cheese is melted.

Remove from heat and add cooked rice. Mix lightly and serve.

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