This recipe was used in my blog post from March 8th (link below).
Like I mentioned in my blog post, I totally messed up this recipe by not following the instructions on which type of rice to buy. In saying that, I did tweak this recipe to make it a little easier for you all. So, this recipe is no longer a “one-pot wonder”, but I think it is well worth using the second pot to save two hours in the kitchen.
If you haven’t read my blog post click the link below to check it out.
Total time: approx. 45 minutes
- 2 chicken breasts (boneless/skinless)
- 1 cup carrots (chopped)
- 1 cup celery (chopped)
- 4 garlic cloves (minced)
- 1 cup yellow onion (chopped)
- 1 cup white rice (cooked)
- 2 tbsp Olive oil
- 1/3 cup Parmesan cheese (grated)
- 1 cup whole milk
- 1 cup chicken stock
In a large skillet, cook cubed chicken with olive oil. Season to taste.
Add garlic, carrots, celery, and onion.
While cooking the veggies and chicken, cook rice in a separate pan. Once rice is about half way cooked, add to the skillet.
After you have added the rice, stir in milk, parmesan, and chicken stock. Simmer with lid until rice is cooked through.
Take lid off and continue to simmer until the consistency is creamy and thick. Enjoy!