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Categories:
unsalted butter yellow onion ground thyme kosher salt white rice clove garlic chicken broth milk freshly ground black pepper chicken breasts peas Cheddar cheese
Viewed: 44 - Published at: 6 years agoIngredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1/2 teaspoon ground thyme
- 2 teaspoons Kosher salt
- 1 1/2 cups uncooked white rice
- 1 clove garlic, minced
- 2 cups low-sodium chicken broth
- 1 3/4 cups milk
- freshly ground black pepper
- 1 pound boneless, skinless chicken breasts, cut in bite-size pieces
- 1 cup fresh or frozen peas
- 1 1/2 cups shredded sharp Cheddar cheese
Method
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion, thyme, and 1/2 teaspoon salt, and cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes. Add rice and garlic. Cook, stirring occasionally, until fragrant, about 1 minute. Add broth, milk, and remaining 1 1/2 teaspoons of salt. Season with pepper.
- Bring to a boil, stirring occasionally so that rice doesn't stick to the pot. Add chicken, stir to combine, and bring back to a boil. Reduce heat to medium-low, cover, and simmer until all liquid is absorbed and rice is tender, about 15 minutes. Add more water if the rice absorbs it all before becoming tender.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove pot from heat. Stir in peas and 1 cup Cheddar cheese. Taste and season with more salt to taste. Sprinkle with remaining 1/2 cup Cheddar cheese.
- Place under the broiler and cook until cheese turns golden brown in spots, 3 to 5 minutes. Serve immediately.
