cheesy pepperoncini chicken and rice

TOTAL TIME: 30 minutes

SERVES: 4

Protein

• 2 cups cubed cooked chicken

Milk & Dairy

• 1 tbsp butter

• 1 cup milk

• 2 cups grated cheddar

Pantry

• 1 tsp thyme

• 1/4 tsp cayenne pepper

• 1 cup white rice

• 1 cup chicken broth

• 1/4 cup pepperoncini's

• 1/2 cup pepperoncini juice

• 1 tbsp olive oil

Produce

• 1 yellow onion

• 3 cloves garlic

• 2 cups broccoli

pre-recipe prep

• Dice your onion

• Mince your garlic

• Dice broccoli into bite size pieces

• Shred your cheese

• Rinse rice under cold water until it runs clear

• Dice your pepperoncini

1. Start your rice. Heat a large pot over medium heat. Add 1 tbsp butter and 1 tbsp olive oil. Once butter is melted, add 1 diced onion with a pinch of salt and cook for about 5 minutes until translucent. Add 3 cloves minced garlic, 1 tsp thyme, 1/4 tsp cayenne, mix and cook for 30 seconds. Add 1/2 cup pepperoncini juice and cook until reduced by half. Add rinsed rice, 1 cup milk, 1 cup broth, mix and bring to a simmer. Reduce to medium low and cover for 10 minutes.

2. Finish up. After 10 minutes once rice is almost cooked through, add broccoli and diced chicken. Add a splash of water if your pot is looking dry. Cover and cook for 3 minutes. Then add 2 cups shredded cheese, mix well. Top with more pepperoncini's and serve.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!