Cheesy Pepperoncini Chicken and Rice
1 tsp thyme
1/4 tsp cayenne pepper
1 cup white rice
1 cup chicken broth
1/4 cup pepperoncini's
1/2 cup pepperoncini juice
1 tbsp olive oil
1 yellow onion
3 cloves garlic
2 cups broccoli
2 cups cubed cooked chicken
1 tbsp butter
1 cup milk
2 cups grated cheddar
Pre Recipe Prep
Dice your onion
Mince your garlic
Dice broccoli into bite size pieces
Shred your cheese
Rinse rice under cold water until it runs clear
Dice your pepperoncini
Start your rice
Heat a large pot over medium heat. Add 1 tbsp butter and 1 tbsp olive oil. Once butter is melted, add 1 diced onion with a pinch of salt and cook for about 5 minutes until translucent. Add 3 cloves minced garlic, 1 tsp thyme, 1/4 tsp cayenne, mix and cook for 30 seconds. Add 1/2 cup pepperoncini juice and cook until reduced by half. Add rinsed rice, 1 cup milk, 1 cup broth, mix and bring to a simmer. Reduce to medium low and cover for 10 minutes.
Finish up
After 10 minutes once rice is almost cooked through, add broccoli and diced chicken. Add a splash of water if your pot is looking dry. Cover and cook for 3 minutes. Then add 2 cups shredded cheese, mix well. Top with more pepperoncini's and serve.
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