One-Pot Cheesy Chicken, Broccoli and Rice

Ingredients

• 700 gboneless skinless chicken breast, cubed
• 300 gdry long-grain white or basmati rice, dry
• 900 mllow-sodium chicken broth
• 400 gbroccoli florets, small florets
• 1medium onion
• 2cloves garlic
• 100 gold cheddar, grated, grated
• 120 mlskim milk
• 2 tspextra-virgin olive oil
• ¾ tspsmoked paprika
• ½ tspsalt
• ½ tspblack pepper

Method

1. Cut the chicken into 2.5 cm (1 inch) cubes and season with the smoked paprika and salt. Rinse the rice.

2. Heat the oil in a large deep pot or Dutch oven with a lid over medium-high heat.

3. Brown the chicken for about 5 minutes, turning once. Add the onion and garlic and cook 2 minutes more.

   7 min timer

4. Stir in the rice and broth, scraping up the browned bits. Bring to a boil over high heat, then cover, turn the heat to low and simmer for 15 minutes without lifting the lid.

   15 min timer

5. Scatter the broccoli over the top, cover again and cook 5 minutes more, until the rice is tender, the broccoli is bright green and the chicken has reached 74°C (165°F).

   5 min timer

6. Take off the heat, stir in the milk and grated cheddar until creamy, and season with pepper. Rest 2 minutes before serving.

Storing and reheating

Keeps 4 days.