2 tablespoons olive oil

3 boneless, skinless chicken breasts (cut into small, bite-sized pieces)

1 teaspoon salt

1/2 teaspoon pepper

1 cup uncooked basmati rice or long-grain rice

2 1/2 cups chicken broth

1 bag (12 oz) frozen steamable broccoli (about 2 cups chopped broccoli)

2 cups shredded cheddar cheese

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Heat olive oil in a large pot or Dutch oven over medium heat.
Add chicken pieces to the pot, seasoning with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked.
Add uncooked rice to the pot and stir to combine with the chicken.
Pour in chicken broth, bring to a simmer, and reduce heat to low. Cover and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, steam the frozen broccoli according to package instructions.
Once the rice is cooked, stir in the steamed broccoli and shredded cheddar cheese. Stir until the cheese melts and the mixture is creamy.
Taste and adjust seasoning with salt and pepper. Serve warm.

Variations:

Spicy Version: Add cayenne pepper, red pepper flakes, or diced jalapeños for heat.

Chicken Thighs: Use boneless, skinless chicken thighs for richer flavor.

Vegetarian: Skip the chicken and add more vegetables like bell peppers, mushrooms, or carrots.

Cheese Variety: Use mozzarella, Monterey Jack, or sharp white cheddar for variety.

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.

Reheating: Reheat in the microwave or stovetop, adding a splash of water or chicken broth to restore creaminess.