olive oil
3 to 4 chicken thighs, cut into small bitesize pieces
2 cups jasmine rice
2 1/2 cups chicken stock
2 cups frozen broccoli florets
2 cups shredded cheddar cheese
garlic salt
pepper
Season chicken with garlic salt and pepper. Heat olive oil in a large stock pot, cook chicken until just about done.
While chicken is cooking, steam broccoli in the microwave and cut up into smaller pieces.
Add rice, stock, 2 teaspoons each of garlic salt and pepper to stock pot, cover and simmer for 20 minutes.
Add broccoli and cheese to stock pot and mix well. Add more garlic salt and pepper if needed.
*You can use 2 cubes of chicken bouillon in place of chicken stock dissolved in 2 1/2 cups of water.
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