Cheesy Broccoli Chicken Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g chicken breasts, cut into 2.5 cm cubes
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
270 g white long-grain rice, rinsed
05 -
480 ml chicken stock
06 -
480 ml water
07 -
300 g broccoli florets, roughly chopped
08 -
120 ml milk
09 -
200 g sharp cheddar cheese, shredded, divided
→ For Cooking
10 -
Olive oil, as needed
11 -
Salt, to taste
12 -
Black pepper, to taste
# Instructions:
01 -
Season cubed chicken breasts with salt and pepper. Mix thoroughly for even coating.
02 -
Preheat a heavy-bottomed, oven-safe pan over medium-high heat and add olive oil. Once hot, add the chicken cubes and brown on all sides for 5-7 minutes. Avoid overcrowding the pan; if necessary, sear chicken in batches. Transfer browned chicken to a plate.
03 -
Add chopped onion to the same pan. Cook for about 5 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until aromatic.
04 -
Return the browned chicken to the pan. Add rinsed rice, chicken stock, and water. Stir to combine, bring to a boil, then reduce heat to low. Cover with a lid.
05 -
After 10 minutes, add chopped broccoli, stir gently, and cover. Continue cooking on low heat, stirring occasionally, until rice is fully cooked.
06 -
Preheat oven to 220°C. Once rice is cooked, stir in milk. Fold in half the shredded cheddar cheese (100 g) until integrated.
07 -
Sprinkle the remaining cheddar cheese evenly on top. Transfer pan to the oven and bake for 10-15 minutes or until cheese is melted and bubbling.
# Notes:
01 -
For best results, use an oven-safe, heavy-bottomed pan to ensure even cooking and avoid burning.
02 -
If browning a large quantity of chicken, cook in batches to achieve a golden crust.
03 -
Allow frozen broccoli florets to thaw before adding to the pan for even cooking.
04 -
To prepare ahead, assemble up to the cheese topping step. Refrigerate overnight, then top with cheese and bake at 175°C for 15-20 minutes to serve.
05 -
Long grain white rice such as Basmati yields the best texture; avoid brown rice due to extended cook time.
06 -
Store leftover casserole in an airtight container in the refrigerator for up to 2 days once completely cooled.