 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Yummy and cheesy, and you can always add some cooked chicken to it, making it a one-dish meal. (originally from ) Ingredients:
1/2 medium yellow onion, diced |
2 tablespoons olive oil |
1 cup long grain rice |
2 cups chicken broth |
1 (14 ounce) bag frozen broccoli florets |
1 (11 ounce) can cream of chicken soup |
3/4 cup shredded cheddar cheese |
1/4 teaspoon cayenne powder (optional) |
black pepper (to taste) |
Directions:
1. 1) In a medium pot over medium heat, saute the diced onion and olive oil until the onion is soft and translucent.
2. 2) Add the rice and continue to stir for 2-3 minutes, or until the rice also looks a bit translucent.
3. 3) Add the chicken broth and bring it to a boil. Reduce the heat to low and simmer for 40 minutes with a lid covering the pot.
4. 4) While the rice is cooking, preheat the oven to 350 degrees.
5. 5) Thaw the broccoli in the microwave until it is just slightly tender (it will cook further in the casserole).
6. 6) When the broccoli is thawed, drain any water, then add it to the rice mixture.
7. 7) Mix in 1/2 cup of cheddar cheese, then transfer the mixture to a casserole dish. Top the mixture with the remaining 1/4 cup of cheddar cheese.
8. 8) Bake for 30 minutes, then serve.
|
|