The dish has risotto vibes but is much, much easier – no hovering over the stove needed! Broccolini (or broccoli) is involved, but any non-fans will be completely won over by the fact that it’s cooked in a garlicky, creamy, cheesy sauce, bursting with flavour. Of course, you can swap out the broccolini for whatever other vegetable you like, or add even more veg for extra colour, taste and nutrition – I’ve provided suggestions for some of my favourite options below. If you have any leftovers, they will taste amazing the next day, so maybe make a big batch, if you want to be sure of having some of this sensational comfort dinner left over!
Tips for cooking one-pot rice recipes
● Use a thick, heavy-based pan with a lid. This will allow the heat to distribute evenly and cook the rice evenly without leaving pockets of rice uncooked. ● Make sure the heat is just right! Too much heat and the liquid will evaporate too quickly; too little heat and the liquid will not evaporate enough. Ensure there is a gentle simmer (small bubbles appearing in the liquid) before covering and continuing to cook on low. ● Let the rice rest for 2–5 minutes with the lid on before stirring! This allows any residual liquid to absorb and the steam continues the cooking process. If there is still residual liquid left in the pan, stir it vigorously for the remaining liquid to be absorbed. Liquid will continue to absorb the longer the rice sits. ● Rice still not cooked? It’s likely the heat wasn’t high enough. Add ½ cup (125 ml) of boiling water from the kettle. Cover and continue cooking until the rice is cooked
What other vegetables can I add?
Try sliced zucchini (courgette), asparagus, red capsicum (bell pepper), sun-dried tomatoes, shredded kale or silverbeet (Swiss chard). You could also add shredded baby spinach or frozen peas in the last 5 minutes of cooking. Use up to 4 cups of vegetables of choice.
Can I use boneless, skinless chicken breast instead of thighs?
Absolutely, yes. You can swap out the chicken thigh for chicken breast without any further adjustments to the recipe needed.
Could I make this vegetarian?
Yes! Substitute the chicken for extra vegetables, use vegetable stock instead of chicken stock (and use parmesan that is labelled as using “non-animal rennet” if you want to be strictly vegetarian).
Watch how to make Cheesy Chicken and Broccolini Rice
Can I spice it up?
Add 1 tablespoon of chilli flakes at the same time as the garlic, or sprinkle with chilli flakes at time of serving. 4.9 from 8 reviews
Make ahead:
Here are some meal prep tips if you want to make this an even faster weeknight dinner! Veg – Wash and cut the broccolini or broccoli into bite-sized pieces. Ensure it is completely dry and refrigerate it in an airtight container for up to 3–4 days (or longer depending on the freshness to start with). A single sheet of paper towel on the bottom of the container will help to absorb extra moisture and keep the veg fresh, ready for when you need it. Chicken – Cut the chicken ahead of time and store it in an airtight container for up to 2 days (or the use-by date), so that it is ready to go. Less prep = easier mealtimes!
Leftovers:
Cheesy Chicken and Broccolini Rice can be refrigerated for up to 2 days in an airtight container. It’s best reheated in the microwave to prevent the chicken and rice drying out. Reheat until piping hot and serve immediately.
Recipe source:
This recipe is inspired by Jo Cooks One Pot Cheesy Chicken Broccoli Rice Casserole. I love Jo’s recipes and as soon as I saw this one, I knew I wanted to make my own version of it. Jo uses canned chicken soup and regular rice in her recipe. My main adaptations were using cream, arborio rice and the addition of parmesan. You can view the original recipe here.
