Ingredients:
● 2 tbsp. cooking oil of choice (I recommend olive oil or avocado oil)
● 3 chicken breast (cubed)
● 1 cup uncooked long grain white rice
● 2 ½ cups low sodium chicken broth
● 1 (12 oz) bag frozen broccoli florets
● 2 cups shredded sharp cheddar cheese (fresh grated works best!)
● 8 oz velveeta cheese (cubed)
● 1 tsp black pepper
● 1 tsp salt
● 1 tsp onion powder
● 1 tsp garlic powder
● ½ tsp paprika
Instructions:
1. Preheat a 12 in. cast iron skillet over medium heat, then add the oil.
2. Once the oil is heated, add the cubed chicken breast. Season the chicken breast with salt and pepper. Cook the chicken just until there is no more pink (the chicken does not need to be cooked all the way through at this point).
3. Now add the chicken broth, rice, and spices to the skillet and bring to a light simmer.
4. Reduce the heat to medium low, cover, and cook for 15-20 minutes or until all of the liquid is absorbed. I recommend stirring every 5 minutes to prevent the rice from sticking.
5. While the mixture is cooking, microwave your frozen broccoli florets according to the package instructions, then chop the florets into smaller pieces.
6. Once the liquid is absorbed, the rice and chicken will be cooked fully. Reduce the heat to low and add the sharp cheddar cheese and cubed velveeta, then mix well. Cover and cook for approximately two minutes to help the cheese fully melt.
7. Mix in the steamed broccoli florets, turn off the heat, and it’s ready to serve!
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