Recipes
2tbsp of unsalted butter
1medium union finely chopped
½teaspoon of dried thyme or 1 teaspoon of fresh thyme leaves
2tbsp of salt divided plus more for seasoning
1 ½ cups of long grain white rice
1 clove garlic, minced
2 cups low-sodium chicken broth
Freshly grounded black pepper
1 ¾ cup of whole or 2% milk
1 pound boneless, skinless chicken breast or thighs cut into bite sized pieces
1 cup of fresh or frozen peas
1 ½ cups of shredded sharp cheddar cheese, (divided)
Preparation :
Melt the butter in a large heavy bottomed pot or dutch oven over medium heat, add the onions, thyme and ½ teaspoon of the salt and cook, stirring occasionally until the onions is softened about 8 min
Add the rice and garlic and cook stirring occasionally until they smell toasty for about 1 min, add your broth, milk and remaining 1 ½ teaspoon of salt and Spices with pepper, bring to a boil stirring occasionally so that the rice doesn't stick to the pot, add the chicken then stir to combine and bring back to a boil, reduce the heat to medium low, cover and simmer until the liquid is absorbed and the rice is tender for about 15 min, (add water as needed if the rice absorb it all before its soft. If you'd like a browned top on the casserole then heat the broiler to high now)
Remove from the heat stir in the peas and I cup of cheese, taste and season with salt more as needed, sprinkle with the remaning ½ cup of cheese, then cover it again and let sit for the cheese to melt and at same time the rice to steam for like about 5 min
(For browned top, place under the broiler for a few min until the cheese turns golden brown in spot)
Serve immediately 😋
Leftover can be stored in an airtight container in the refrigerator for up to 4 days 🗣
Xo chuchujay
