Chicken and Brown Rice with Broccoli and Cheese in One Pot
Chicken, brown rice, soft broccoli, and melted cheese in a moist broth-based one-pot dinner.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken diced
- 1 cup brown rice
- 2 cups broccoli chopped
- 1 cup cheese shredded
- 3 cups chicken broth ensure broth is gluten-free if necessary
Aromatics
- 1 medium onion diced
- 2 cloves garlic minced
- salt to taste
- pepper to taste
Instructions
Instructions
- Reserve 2 tablespoons from the measured 3 cups broth. Heat those 2 tablespoons over medium heat in a broad nonstick pot, cook onion until softened, adding splashes of water if the pot dries, then stir in garlic until fragrant.
- Add the remaining broth and diced chicken, bring to a gentle simmer, and cook until the thickest pieces reach 165°F. Transfer the chicken to a plate, leaving the broth in the pot.
- Stir the dry brown rice and broccoli into the broth, bring to a boil, then reduce to low and cover. Simmer for roughly 35–45 minutes, using the rice package as a guide, until the grains are tender; add small splashes of water if it dries early.
- Reduce excess liquid briefly uncovered if needed, then remove from the heat and rest covered for 5 minutes. Stir in cheese until melted, fold in the chicken and its juices, season, and divide into four portions.
Notes
- Refrigerate in shallow covered containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat only the portion needed to 165°F throughout.