Cheddar Chicken and Rice Skillet

From: Chef AngieW

On Aug 24, 2009

This was tasty, however I thought it smelled a lot better while it was cooking than it tasted. I think I too would marinate the chicken. I also used 1 cup rice and 2 cups broth. I added the broccoli when the rice was almost done cooking. I cooked the rice for 20 minutes. I realized I didn't have any cheddar cheese so I used mozzarella.

From: Modmom50

On Aug 12, 2009

The flavor of this dish is outstanding but I had to modify the directions in order for it to be edible. I realized that it was impossible to use uncooked rice and have it cooked completely in 10 minutes, plus the amount of liquid to rice was way out of whack so cut the rice to one cup and increased the chicken broth to 2 cups and increased the cooking time to 25 minutes and it was great. This was using white rice. If I had been using brown would have had to increase cooking time to 45 minutes. All in all this is a great and easy recipe to prepare and it will tolerate other veggies as I was out of broccoli so ended up using peas and carrots.

From: ec3642

On Oct 1, 2008

Husband loved it! I found that I needed to cokk it covered for 10-15 mins at 5 the rice was still hard.

From: J-Lynn

On Oct 23, 2008

Yum! My husband gobbles this up! It has lots of flavor. I give it just 4 stars because I don't think everything is quite accurate- I used 1 cup rice instead of 2, but with a little more than the listed amount of broth. Turned out perfectly, after cooking for 20 minutes. Thanks for sharing a different one-dish meal! For my personal tastes, next time I will try marinating the chicken in dressing beforehand for extra flavor. And I will leave out the tomatoes.