Don't lift the lid...

Andy has a very clear and specific way to make rice… don’t lift the lid. I should have listened – I didn’t. It was a hot hot day and I did not want to start the oven to make dinner and this dish was easy to make in a Dutch oven on the stove, but honestly I like to lift the lid and stir things around. Needless to say our rice was not totally done, so a tad toothsome, but this dish was really good. Simple and easy… normal homey flavors that our family likes. I think this dish would be easy to toss in the oven with foil on it to bake as well, if that’s your thing but sometimes something easy on the stovetop just works out well. I know for next time, don’t lift the lid. Crispy rice is flavor… toothsome rice is not.

Cheesy Chicken and Rice

3 tablespoons extra virgin olive oil
2 cups diced carrots
1 cup diced celery
1 cup chopped white onion
1 tablespoon fresh minced garlic
2 cups chicken broth
1 1/2 cups white rice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon garlic salt
1/4 teaspoon red pepper flakes
2 cups cooked diced chicken
1/2 cup fresh chopped parsley
1 cup shredded cheddar cheese

Heat oil in large skillet over medium heat. Sauté carrots, celery, onions and garlic for 5 minutes until slightly softened.
Pour in chicken broth and stir in rice. Cover with lid and cook for 15 minutes or until rice is cooked and liquid gone. Stir and season with salt, pepper, paprika, garlic salt and red pepper flakes.
Stir in chicken and parsley. Top with cheese and cover with lid to melt. Remove lid and serve warm.