A great way to use up leftover roasted chicken, this satisfying rice skillet is pure comfort food. Shredded meat pulled from a store-bought rotisserie chicken is a real time saver.
1 tablespoon Cabot Salted Butter
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons sliced scallions, divided
2¼ cup mixed broccoli and cauliflower florets
2 cups cooked shredded cooked chicken (rotisserie works great)
1 cup uncooked white rice
2 cups organic chicken stock
½ cup Cabot Lowfat Plain Greek Yogurt
¾ teaspoon salt
¼ teaspoon ground pepper
5 ounces Cabot Pepper Jack Cheese, grated and divided (about 1¼ cups)
3 tablespoons grated Parmesan cheese, divided
Prep: 20 mins | Cook: 25 mins | Total: 45 mins
PREHEAT oven to 425°F. Melt butter and olive oil in a large oven-safe skillet over medium heat. Add garlic, 2 tablespoons scallions, broccoli and cauliflower and sauté for 2 minutes.
STIR in chicken and rice. Add broth, then yogurt and stir well to combine, bring mixture to a simmer. Stir in ¾ cup of the Pepper Jack cheese and 2 tablespoons of the Parmesan cheese, salt and pepper.
PLACE cover on the skillet and place in the oven for 20 minutes, until most of the liquid has been.
REMOVE skillet from the oven. Remove lid and top rice with remaining tablespoon of Parmesan cheese and ½ cup Pepper Jack cheese.
PLACE the skillet back in the oven, uncovered, and broil for 2-3 minutes or until cheese has melted and is slightly browned on top. Sprinkle with remaining tablespoon of sliced scallions and serve.