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  • Prep
    25 min
  • Total
    45 min
  • Servings
    4

All-in-One Chicken Rice with Cheddar

Ingredients

  • 45 ml (3 tbsp) canola oil
  • 454 g (1 pound) chicken breast, cubed
  • 1 onion, chopped
  • Salt and freshly ground pepper to taste
  • 500 ml (2 cups) long-grain rice 
  • 15 oz. can black beans, drained and rinsed
  • 12 cherry tomatoes of various colours
  • 1 L (4 cups) chicken stock 
  • 1 garlic clove, chopped
  • 5 ml (1 tsp) chili powder
  • 5 ml (1 tsp) smoked paprika
  • 5 ml (1 tsp) cumin
  • 225 g (8 oz) Armstrong Lactose Free Marble Cheddar Cheese, grated 
  • One diced green onion
  • One lemon cut in wedges

Directions

  1. In a large heavy-bottomed pan, heat the oil, add the chicken cubes and sear them on all sides until they are golden brown.
  2. Add the onion, salt and black pepper. Mix well and let it brown for a minute. Add the rice and let it brown for around 2 minutes.
  3. Add the black beans, cherry tomatoes, chicken stock, garlic, chili powder, smoked paprika and cumin.
  4. Bring to a boil, cover and let it reduce over low heat.
  5. Cook for about 20 minutes, or until the rice is tender.
  6. Season with salt and pepper to taste.
  7. Sprinkle with cheese, collect and let it set for 2-3 minutes off heat to let the cheese melt.
  8. Garnish with green onions and lemon wedges.

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