One-Pot Cheesy Chicken, Rice and Broccoll


2 tablespoons olive oil

4 boneless skinless chicken breasts, cut into 1-inch pieces (20 oz)

1 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked regular long-grain white rice

2 1/2 cups Progresso™ chicken stock (from 32-oz carton)

1 cup chopped red bell pepper (1 large)

2 1/2 cups broccoli florets, cut into bite-size pieces

2 cups shredded Cheddar cheese (8 oz)

Step 1 of 4
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, salt and pepper in oil 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center.
Step 2 of 4
Add rice and chicken stock; heat to boiling. Cook over medium-high heat 10 to 15 minutes, stirring frequently, until most of the liquid is absorbed.
Step 3 of 4
Add bell pepper, broccoli and 1 cup of the cheese. Cover; reduce heat to medium-low; cook 8 to 10 minutes or until vegetables are crisp-tender. Remove from heat.
Step 4 of 4
Sprinkle with remaining 1 cup cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.


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