For 4 persons
- 3 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 300g frozen vegetable
- 3 cups chicken broth
- 100 ml heavy cream
- 1 pound boneless chicken breast or leg, shred
- 2 cups rice
- 2 teaspoons sea salt
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese
Melt the butter in a large pot to medium-high heat, add the onion, garlic, 1 teaspoon of the salt and the thyme, cook until the onion softens, about 5-7 minutes, stirring occasionally.
Add the rice and carrot, cook for 2-3 minutes.
Add the chicken broth, chicken, heavy cream, the remaining salt and the black pepper, stir, bring to a boil then reduce to a simmer.
Cover with a lid and cook for about 15 minutes, stirring so the rice doesn’t stick to the pot.
Stir in the frozen vegetable and add more chicken broth or water if the mixture is too thick.
Sprinkle with the cheese and cover with the lid to melt the cheese, and serve.