We’ll never turn down an excuse to turn something cheesy.

Cheesy Chicken & Rice

MAKES: 4 SERVINGS

TOTAL TIME: 0 HOURS 30 MINS

INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 450 g boneless skinless chicken breasts
• salt
• Freshly ground black pepper
• 1 onion
• 225 g sliced chestnut mushrooms
• 225 g short-grain rice
• 480 ml low-sodium chicken stock
• 240 ml double cream
• 100 g grated white Cheddar
• 2 tbsp. Freshly Chopped Parsley

DIRECTIONS

1. In a large pan over medium-high heat, heat oil. Add chicken and season all over with salt and pepper. Cook until golden, 5 minutes, flipping once. Add onion and mushrooms and cook until all liquid released from mushrooms has evaporated and chicken is very golden, 6 minutes more.
2. Spoon chicken and mushrooms to one side of pan and add rice to the other side. Let toast 1 minute, then stir until combined. Pour over chicken stock and double cream and bring to a simmer. Let simmer until rice is tender, about 20 minutes, until rice is tender and creamy.
3. Stir in cheddar and let melt, 1 minute. Stir in parsley. Serve.

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