The Humpherys Family

Cheesy Chicken Green Bean Rice

Recipe Added:  11/25/2011
4 B & S chicken breasts
salt and ground black pepper
2 Tbsp vegetable oil
1 medium onion, chopped
1 cup fresh mushrooms, sliced
4 garlic cloves, finely minced
1 ½ cups long grain white rice
4 cups chicken broth
1 can green beans
1 cup shredded Cheddar cheese
½ cup shredded Parmesan cheese
Pat the chicken dry with paper towels and season liberally with salt and pepper. Heat the oil in a 12-inch skillet over medium heat until the oil is hot. Lay each chicken breast in the skillet and cook until the chicken is well browned on the each side, about 3-4 minutes. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1-2 Tbsp oil from the pan.

Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ tsp salt and cook, about 6-8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the chicken is no longer pink in the center and the rice is mostly cooked through, about 15 minutes.

Remove chicken from skillet and cover with foil to keep warm. Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.
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