Chicken Cheddar Rice with Asparagus

Chicken Cheddar Rice with Asparagus
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Peter Papoulakos.
Summary

Who doesn’t love chicken and rice? This recipe will be a family favorite. Plus it sneaks in some non-starchy vegetables!

  • Servings
    4 Servings
  • Serving size
    1 1/4 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/4 cups
  • Amount per serving Calories 260

  • Total Fat 8g
    • Saturated Fat 3.5g
  • Cholesterol 45mg
  • Sodium 460mg
  • Total Carbohydrate 27g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 17g
  • Potassium 570mg
Ingredients

Ingredients

  • Nonstick cooking spray
    1
  • water
    2 cup
  • chicken thigh meat (boneless, skinless, trimmed of fat and cut into bite-size pieces)
    8 oz
  • onion(s) (diced)
    1 1/2 cup
  • uncooked brown rice (preferably parboiled variety)
    1 cup
  • medium garlic cloves (minced)
    4 clove
  • chicken bouillon granules (sodium-free)
    2 tsp
  • thyme leaves (dried)
    1/2 tsp
  • fresh asparagus tips (broken in 2-inch pieces, or frozen French cut green beans, thawed)
    2 cup
  • salt
    1/2 tsp
  • cheddar cheese ((1/2 cup) reduced-fat, shredded sharp)
    2 oz
Directions

Directions

  1. Coat a 3 1/2- to 4-quart slow cooker with cooking spray. Place the water, chicken, onion, rice, garlic, chicken bouillon, and thyme in the slow cooker. Cover and cook on high for 1 1/2 hours or on low for 3 hours.

  2. Turn off the heat. Fluff the rice with a fork. Stir in the asparagus. Cover and let stand 10 minutes. Stir in the salt and sprinkle with the cheese.

Reviews
  • Recommended

    This is a great base recipe. Our family did not care for it made as was (it was bland for our palates) but we were able to spice it up the second time: we omitted the thyme and opted for chicken breast, but added tomato, onion powder, basil, mushrooms and grated Parmesan. We also increased the garlic, and added the raw onion at the very end so they were still crunchy. Definitely a super easy one pot recipe to tweak to your family’s tastes, if need be!