°1 tablespoon olive oil
°1 small chopped onion
°2 chicken breasts cut into small cubes
°¼ tsp salt
°¼ teaspoon black pepper
°4 minced garlic cloves
°¾ cup uncooked rice
°10 oz cream of chicken (1 can)
°3 cups low sodium chicken broth
°2 cups of broccoli florets
°1 cup cheddar cheese
°1 tsp fresh parsley
Heat olive oil in skillet. Add chop onion and cubed chicken. Cook over medium heat for a few minutes until the chicken starts to brown a little. Seasoning with salt also pepper to taste. Stir in the garlic and cook for another 30 seconds until the garlic becomes aromatic.
Add the rice, cream of chicken and chicken broth. Start with 2 cups of chicken broth and if more is needed, add more until the rice is fully cooked. Bring to a boil, then reduce the heat, cover and cook over medium heat until the rice is completely cooked, stirring occasionally, this should take about 15 minutes or so. Taste the seasoning and adjust if necessary.
Add the broccoli florets and half the cheese and continue cooking for 2 more minutes, until the broccoli softens a little. Sprinkle the top with the remaining cheese and place the pan under the broiler for a few more minutes, until it melts and begins to brown a little. Garnish with fresh parsley and serve. Enjoy !