A creamy chicken and rice dish, combining leftover cooked chicken, long-grain rice, peas, and Cheddar cheese, can be prepared entirely in one pot in approximately 20 minutes. [1]
The preparation begins by frying finely diced onion in olive oil until soft and lightly browned. Leftover chicken pieces are added and sautéed for one minute before the rice and hot chicken broth are stirred in. The mixture is covered and simmered gently for about 10 minutes, with occasional stirring, until the rice is tender and has absorbed most of the liquid. [1]
Frozen peas and half of the grated Cheddar cheese are folded into the pot. The dish cooks until the peas are heated through and the cheese has melted, creating a thick, creamy consistency. Final seasoning involves salt and freshly ground black pepper. The chicken and rice pot serves four and is finished with the remaining cheese sprinkled on top. [1]
For those without leftover chicken, the recipe can be adapted using raw chicken breast cut into small pieces, which should be fried with the onion until fully cooked before adding the rice and broth. [1]
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