Chicken and Rice
Rice mixture is about 375 calories for a 16oz serving. Chicken and cheese are extra. ~$17.50
Ingredients
| 1⁄8 teaspoon | red pepper flakes |
| 1 med | onion, chopped fine |
| 1 1⁄2 cups | long grain rice, rinsed |
| 4 ozs | cheddar cheese, shredded |
| 1 bag | frozen mixed vegetables, thawed |
| 4 cups | chicken broth |
| 1 tsp | thyme |
| 4 tsps | vegetable oil |
| 4 cloves | garlic, minced or pressed through a garlic press |
| 4 | chicken breasts, boneless, skinless, trimmed of excess fat |
Steps
- Pat the chicken dry with paper towels, then season with salt and pepper. Heat 1 1⁄2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Lay half of the chicken in the pan and cook until browned on both sides, 5 to 8 minutes. Transfer the chicken to a plate; set aside. Return the pan to medium-high heat and repeat with 1 1⁄2 teaspoons more oil and the remaining chicken breasts.
- Add the remaining teaspoon oil, onion, garlic, thyme, pepper flakes, and 1⁄2 teaspoon salt to the pot. Cover and cook over medium-low heat, stirring often, until the onion has softened, 8 to 10 minutes. Stir in the rice, increase the heat to medium, and cook, uncovered until the edges turn translucent, about 3 minutes. Stir in the broth and bring to a simmer. Reduce heat to medium-low.
- Gently lay the chicken on top of the rice and continue to cook, covered, until the chicken is no longer pink in the center and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
- Transfer the chicken to a plate and cover with foil. Stir the mixed vegetables thoroughly into the rice, cover, and let the pot stand off the heat until the rice is tender and the vegetables are cooked, about 10 minutes. Serve with cheese.