Created in partnership with Chef Ked

Ingredients:

• 1 cup uncooked Jasmine Riceland Rice
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp olive oil (or vegetable oil)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme & oregano
• 2 cups chicken broth
• ½ cup heavy whipping cream
• 3 to 4 cups fresh broccoli florets, chopped small
• 1 ½ cups shredded sharp cheddar cheese (divided)
• Salt and black pepper to taste

Instructions:

• Brown the chicken in a Dutch oven or skillet in olive oil, season, and remove.
• Add diced onion and cook for three to four minutes, then add garlic and continue to sauté.
• Add thyme and oregano.
• Stir in the uncooked rice and let it cook for two minutes, letting it get slightly browned and toasty.
• Add chicken broth, bringing the mixture to a boil, then reduce the heat to low, cover, and let simmer for fifteen minutes.
• Remove the lid and scatter the broccoli over the rice. Cover and let it continue cooking for five to seven minutes, until the rice is tender and the broccoli is slightly tender.
• Turn off the heat and add heavy whipping cream and one cup of shredded cheese, stirring until smooth and creamy.
• Sprinkle the remaining cheese on top, cover, and let sit for two minutes.
• Then serve!

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