Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons Simple Truth butter
  • 1 medium onion (, chopped)
  • 2 cloves garlic (, minced or pressed)
  • 2 teaspoons kosher salt
  • 1 teaspoon Private Selection dried thyme
  • 1 1/2 cups long grain white rice
  • 1 carrot (, diced)
  • 3 cups Simple Truth chicken broth
  • 1 12-ounce can evaporated milk
  • 1 pound skinless, boneless chicken (, (about 2 breasts or 4 cups))
  • 1/2 teaspoon freshly ground black pepper
  • 1 10-ounce bag frozen peas (, or 1 15-ounce can of peas, drained)
  • 1 cup shredded cheddar cheese

Instruction

  • Melt the butter in a large skillet or dutch oven over medium to medium-high heat. Add the onion, garlic, 1 teaspoon of the salt and the thyme. Cook until the onion softens, about 5-7 minutes, stirring occasionally. Add the rice and carrot and cook for 2-3 minutes. 
  • Add the chicken broth and evaporated milk and stir in the chicken, the remaining salt and the black pepper. Bring to a boil then reduce to a simmer. Stir, cover with a lid and cook for about 15 minutes, stirring so the rice doesn’t stick to the pot. 
  • Stir in the peas and add more chicken broth or water if the mixture is too thick. Sprinkle with the cheese and cover with the lid to melt the cheese, and serve.