2 tablespoons olive oil
2 cups raw medium- or long-grain white rice
1 medium onion, finely chopped
1-2 teaspoons garlic powder
1 cup diced cooked chicken
1 cup chopped fresh or drained canned pineapple
½ cup frozen vegetables
3-4 cups chicken broth or water*
½ cup canned diced tomatoes
Pinch dried oregano
4 ounces Cabot Lite50 Sharp Cheddar, grated (about 1 cup)
HEAT oil in large skillet over medium-high heat; add rice and cook, stirring constantly, until rice is lightly colored. Add onion and garlic powder and stir until onions are softened.
STIR in chicken, pineapple and frozen vegetables. Add chicken broth or water, diced tomatoes, oregano and salt. Cover skillet, reducing heat to maintain gentle simmer. Cook until liquid is absorbed, about 15 to 20 minutes. Turn off heat and let stand, covered, for 5 minutes.
SPRINKLE with cheese and serve.
*Add amount of liquid indicated on rice package for 2 cups.
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