September 15, 2012
1 lb. chicken breast tenderloins, chopped into chunks
1 cup arborio rice
1 large bell pepper (any color), chopped
1 32 oz. box chicken stock
2 tbs. butter
1 tsp salt
pepper to taste
1/2 tsp thyme
Up to 1 cup of shredded cheddar cheese or parmesan cheese
Melt
butter in large skillet. Add chicken and pepper. Cook on med low for
approximately 10 minutes, stirring occasionally (can be allowed to brown
if desired). Add the rice. Stir. Pour 1/4 of the stock into the
skillet. Add salt, pepper and thyme. Bring to boil. Turn down to low,
cover, and simmer for 15 minutes, stirring occasionally. Add 1/3 of
the REMAINING stock or 8 oz. Repeat previous step (turn down, cover and
simmer). Repeat this process two additional times. When adding the
remaining stock, add the cheese as well. Keep on low or warm and stir
until cheese is fully blended in dish. After 15 minutes turn off and
allow to sit for 10 to 15 minutes (still covered) to set dish. Enjoy!
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