One-Pot Cheesy Chicken, Rice and Broccoli

One-Pot Cheesy Chicken, Rice and Broccoli 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 chicken broth (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) 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. Add rice and chicken broth; heat to boiling. Cook over medium-high heat 10 to 15 minutes, stirring frequently, until most of the liquid is absorbed. 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. Sprinkle with remaining 1 cup cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Tips Toss some chopped fresh parsley or sliced green onions with the last bit of cheese to garnish the finished food before serving. A long-grain white rice or converted white rice is an excellent quick-cooking grain for this skillet dinner, but be sure not to use instant rice; it will lose its texture when cooked. Having all ingredients prepped and ready to go helps make one-skillet dinners a snap to put together. Shortcut your prep by buying a bag of fresh broccoli florets in the produce department or at the salad bar. You can switch things up by using a combo of vegetables your family likes—broccoli + cauliflower, shredded Brussels sprouts + cubed butternut squash, or sugar snap peas + chopped rainbow bell peppers would all blend well with the chicken and rice. Cooking time may vary since vegetables cook at different rates so be sure to check tenderness of the vegetables.