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- 2 cups cooked chicken, shredded or diced - 1 cup long-grain rice (jasmine or basmati recommended) - 2 cups broccoli florets, fresh or frozen - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups chicken broth - 1 cup sharp cheddar cheese, shredded - 1 tablespoon olive oil - Salt and pepper to taste - Optional: red pepper flakes for heat - Optional: additional cheese varieties (mozzarella, gouda, etc.)

One-Pot Cheesy Broccoli and Chicken Rice

Discover the ultimate comfort dish with Cheesy Broccoli Chicken Rice Delight, a one-pot meal that is perfect for busy nights. This easy recipe combines tender chicken, bright broccoli, and creamy cheddar cheese, creating a delicious balance of flavors and textures. Quick to prepare and simple to clean up, it's a winning option for family dinners. Plus, it’s customizable with different cheeses and toppings for an extra twist. Enjoy a hearty meal that everyone will love!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

1 cup long-grain white rice (such as jasmine or basmati)

3 cups chicken broth (low-sodium recommended for a healthier option)

2 cups fresh broccoli florets, cut into small pieces

1 cup shredded sharp cheddar cheese

1 medium onion, finely chopped

2 cloves garlic, minced (about 2 teaspoons)

1 teaspoon olive oil

1 teaspoon paprika (smoked paprika adds great flavor)

½ teaspoon freshly ground black pepper

½ teaspoon salt (adjust according to taste)

¼ teaspoon crushed red pepper flakes (optional, for a touch of heat)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken:

    - In a large pot or Dutch oven, heat the olive oil over medium-high heat.

      - Add the diced chicken to the pot, seasoning it with paprika, black pepper, and salt.

        - Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.

          - Once done, transfer the chicken to a plate and set aside.

            Cook the Base:

              - In the same pot, add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent and soft.

                - Stir in the minced garlic and cook for about 30 seconds, stirring constantly to prevent burning, until fragrant.

                  Combine and Simmer:

                    - Add the rinsed rice to the pot, stirring for 1-2 minutes to lightly toast it, which enhances its flavor.

                      - Pour in the chicken broth, increase the heat to bring it to a boil.

                        - Once boiling, reduce the heat to low, cover the pot, and let simmer for approximately 15 minutes, allowing the rice to absorb the broth.

                          Add Broccoli and Chicken:

                            - After 15 minutes, add the fresh broccoli florets and the previously cooked chicken back to the pot.

                              - Stir gently to combine, then cover again and allow everything to simmer for another 5-7 minutes, or until the broccoli is tender and the rice has absorbed the liquid.

                                Cheesy Finish:

                                  - Remove the pot from heat and sprinkle the shredded cheddar cheese evenly over the top.

                                    - Cover the pot once more for a few minutes to let the cheese melt smoothly, creating a deliciously gooey layer.

                                      Serve:

                                        - Using a fork, fluff the rice gently to mix the melted cheese throughout the dish.

                                          - Spoon into serving bowls and garnish with freshly chopped parsley for a pop of color and freshness.

                                            Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                                              - Presentation Tips: Serve in vibrant bowls, and consider drizzling a little extra olive oil or placing a lemon wedge on the side for an added zing.