One-Pot Cheesy Chicken, Rice and Broccoli

Ingredients

2
tablespoons olive oil
4
boneless skinless chicken breasts, cut into 1-inch pieces (20 oz)
1
teaspoon salt
1/4
teaspoon pepper
1
cup uncooked regular long-grain white rice
2 1/2
cups Progresso™ chicken stock (from 32-oz carton)
1
cup chopped red bell pepper (1 large)
2 1/2
cups broccoli florets, cut into bite-size pieces
2
cups shredded Cheddar cheese (8 oz)

Steps

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  • 1
    In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, salt and pepper in oil 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center.
  • 2
    Add rice and chicken stock; heat to boiling. Cook over medium-high heat 10 to 15 minutes, stirring frequently, until most of the liquid is absorbed.

  • 3
    Add bell pepper, broccoli and 1 cup of the cheese. Cover; reduce heat to medium-low; cook 8 to 10 minutes or until vegetables are crisp-tender. Remove from heat.

  • 4
    Sprinkle with remaining 1 cup cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

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