Cheesy Chicken and Rice Recipe
A simple and delicious one-pan chicken and rice dish with a creamy, cheesy sauce.
Equipment
- Large oven-safe skillet or Dutch oven
- Measuring cups and spoons
Ingredients
Chicken and Vegetables
- 1 lb Chicken breasts Cut into 1-inch cubes
- 1 cup Chopped onion
- 1 cup Chopped bell pepper
Rice and Liquids
- 1 cup Long-grain rice
- 2 cups Chicken broth
Cheese and Seasoning
- 1 cup Shredded cheddar cheese
- 1 tsp Salt
- 1 tsp Black pepper
Instructions
- Sear the chicken cubes in the skillet over medium-high heat until browned on all sides. Remove chicken from the skillet and set aside.
- Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes. Stir in the rice, chicken broth, salt, and pepper. Bring to a simmer.
- Return the chicken to the skillet. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Then transfer the skillet to a preheated oven at 375°F (190°C) and bake for another 15 minutes, or until the rice is cooked through and the chicken is cooked thoroughly.
- Remove from the oven and stir in the shredded cheddar cheese until melted and creamy.
Notes
For extra flavor, consider adding garlic powder, paprika, or other herbs and spices.
You can also substitute other types of cheese, such as Monterey Jack or Colby Jack.
Leftovers can be stored in the refrigerator for up to 3 days.
You can also substitute other types of cheese, such as Monterey Jack or Colby Jack.
Leftovers can be stored in the refrigerator for up to 3 days.