• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 3 cups instant brown rice
  • 2 tablespoons unsalted butter
  • 1 large sweet onion, diced
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon dry thyme
  • ½ teaspoon pepper
  • 4 cups reduced-sodium chicken broth
  • 4 ounces cream cheese, cut into chunks
  • 1 pound chicken breast, cut into cubes
  • 3/4 cup peas
  • 2 cups (8 ounces) shredded cheddar cheese
  • Chopped fresh parsley for garnish, optional
  1. Instructions
  2. Preheat oven to 375 degrees F. Coat a 9 by 12 baking dish with cooking spray. Spread rice on top.
  3. Melt butter in a large skillet over medium-high heat. Add onion, carrots, celery, garlic, salt, thyme and pepper, and cook stirring often until the vegetables are just starting to brown, 4 to 5 minutes. Scrape vegetable mixture out onto the rice, covering evenly.
  4. Add broth to the skillet, increase heat to high and bring to a simmer. Remove from heat, and whisk in cream cheese until melted.
  5. Top rice and vegatbles with chicken and peas. Pour in broth mixture, gently so as not to disturb the chicken and rice too much.
  6. Cover with foil and transfer to the oven. Bake until the chicken is cooked through and the rice has absorbed the liquid, about 45 minutes.
  7. Remove foil, top with cheese and return to the oven until melted, about 10 minutes. Let rest uncovered for 10 minutes and serve hot garnished with parsley if desired.