Freshly grated parmesan cheese to taste or 1 cup shredded mozzarella
Instructions
In a large Dutch oven or pot, combine butter, vegetables, rice, broth and spices and bring to a boil
Reduce heat to medium (should still be bubbling), cover and cook 20 minutes.
Add chicken and bring to a boil again.
Reduce heat to medium and cook uncovered for another 15-20 minutes. Almost all of the liquid should be absorbed. Taste the rice. If you want it cooked more, add 1/2 cup more broth at a time and continue to let it cook until rice reaches desired tenderness.
REMOVE FROM HEAT, stir in cheese and taste. Adjust seasonings adding more salt and peper if needed. Cover and let sit (with no heat) for 10 minutes before serving!
Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!