Cheesy Chicken and Rice with Broccoli Florets from Bob Warden's Great Food Fast
Prep Time: 15 min Cook Time: 5 min Temperature: High Serves: 4
Shopping List
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cubed
1 yellow onion, diced
1 1/3 cups long grain white rice, rinsed well
2 1/2 cups chicken stock or broth
3/4 tablespoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons all-purpose flour
1/2 cup milk
1 1/2 cups shredded cheddar cheese (I used 2% sharp cheddar.)
3 cups frozen broccoli florets (It calls for 2 cups but we decided it needed more.)
1. With the cooker's lid off, heat oil on HIGH or "brown", and saute until sizzling. Add the chicken and onion, and saute until chicken is lightly browned and onion is translucent, about 5 minutes.
2. Add rice, chicken stock, salt, pepper, and garlic powder, securely lock the pressure cooker's lid and set for 5 minutes on HIGH.
3. Perform a quick release to release the cooker's pressure.
4. With the the cooker's lid off, set to high or "brown". Whisk together flour and milk, add to the cooker, and simmer for 2 minutes.
5. Stir in cheddar cheese and broccoli florets and let simmer 2 minutes, or until cheese is melted and broccoli is warmed throughout. Serve immediately.
This recipe made a ton. I am taking my left overs to my grandmother tomorrow because she loves broccoli cheese casserole and I will definitely be eating this for dinner tomorrow night! When you need some comfort food, this hits the spot.
Eric just had to have them and "has been wanting something like that forever" so I used my convenient QVC app to order them. They should be here shortly! He just had to have them because he got a new pan this weekend (Macy's was having 25% off).
What can I say? The guy likes his pans....
Have a good week!

No comments:
Post a Comment