1 1/2 pounds boneless, skinless chicken thighs , or breasts (cut into 1-inch pieces)
3-4Tablespoonsextra virgin olive oil
1mediumyellow onion, diced
2carrots, peeled and shredded
2celery stalks, chopped
1 1/2cupsjasmine rice, rinsed (basmati or brown rice works too)
1/2cupshredded or grated Parmesan cheese
1/3cupfresh chopped parsley
salt and pepper to taste
Heat extra virgin olive oil over medium-high heat in a 3 quart pot.
Place chicken thigh pieces into the heated oil. Add plenty of salt and pepper. Sauté for 5-7 minutes, or until cooked through.
Add diced onion and garlic to the pot with the chicken and sauté for another 3 minutes. Next add the carrots and celery.
Increase the heat to high and add broth, then stir in the rinsed rice. Bring to a boil, then reduce heat to low. Stir again and then cover and let simmer for 15 to 20 minutes, or until the rice is cooked (stirring occasionally).
Stir in the parmesan cheese and fresh parsley. Add more salt, pepper or seasonings if desired.
Can used cooked chicken if desired. Simply skip step #1 and add in while sautéing veggies.