Pasta and Rice Dinners

Cheesy Chicken and Rice

One of the only recipes in this book where the rice cooks in the pot. Use long grain white and get the liquid right.

What goes in

• 2 lb boneless skinless chicken breasts, cut into 1 inch pieces
• 1 1/2 cups long grain white rice, rinsed until the water runs clear
• 3 cups chicken broth
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tsp garlic powder · 1 tsp onion powder · 1 tsp paprika
• 1 1/2 tsp salt · 1 tsp black pepper
• 3 tbsp butter, cut in pieces

Stir in at the end

• 2 cups sharp cheddar, grated from a block
• 1/2 cup heavy cream
• 1 cup frozen peas

How to make it

1. Rinse the rice in a sieve under cold water until the water runs clear, then drain it well.
2. Put the chicken, rice, onion, garlic, garlic powder, onion powder, paprika, salt and pepper in the pot and stir.
3. Pour the broth over and dot the butter on top. Lid on.
4. Low 3 hours or high 2 hours. Check at the earlier end, rice goes from done to mush quickly.
5. Stir in the peas, cream and cheddar until the cheese melts.
6. Lid on, 10 minutes off the heat, then fluff it with a fork.