My mom made a version of this when I was a kid and my sister and I recently reminisced about it. I requested the recipe from mom and was surprised at how easy it was to make. I was less surprised at how much Miss A loved it. She loves just about anything with rice.
Toddler Approved: Cheesy Chicken Broccoli and Rice
Next time I’ll add onions and garlic and use two blocks of cheese, one mixed in and one to make a bechamel sauce (similar to this one). I’m just not a fan of cheddar cheese soup and broccoli cheese soup.
One thing I miss about Texas is the abundance of Hatch green chilies at HEB. And the green chili enchiladas at Chuys. We’ve tried a few recipes from scratch to match the sauce and a stew without luck. Until we found Cookwell & Company’s Two-Step Green Chile Stew Mix. With a few modifications, it was the closest we’ve had since leaving Texas.
Two-Step Green Chile Stew Mix
2 chicken breasts (Shredded or diced)
rice or barley (to help thicken the stew)
corn (we omitted this time, but will add in the future)
1-2 tablespoons vegetable oil
1 cup chicken broth (if needed)
Mexican blend shredded cheese
Heat stew over medium heat until simmering, turn down to low. Sautee chicken in oil until cooked through. Add to the stew. Add rice or barley. Cook for 10-15 minutes simmering until stew is cooked down, by about a third. Add the corn. If the stew has reduced too much, add the chicken broth. Add the corn and simmer for about 2 minutes or until heated through. If frozen, cook another five minutes. Ladle into bowls and top with cheese.
Perfect for a late fall evening. Just enough spice and flavor to not need any additions. I cannot wait to try this in the crock pot later this winter!
This does not look as wonderful as it tastes. Take my word for it.
chicken, chopped (whatever you have on hand is fine, I used breasts)
ginger, about an inch or two long, peeled and sliced
garlic, minced to taste (I used about 4 cloves)
white or yellow onion, chopped
2-4 tablespoons olive oil
Chicken broth (depends on the rice), but at least 4 cups
rice (as much as you want)
Add olive oil to the bottom of a soup pot. Over medium heat add the onions until they turn clear and start to brown. Add the chicken. Cook through. Add the garlic and ginger slices. Cook for about 3 minutes until fragrant. Add one cup of the chicken broth. Bring to a simmer. Add one cup of rice and three more cups chicken broth. Let cook 20 minutes or until the rice is cooked through. At that point you may want to add more chicken broth if you like your soup more soupy. Otherwise, ladle into a bowl, season with salt and pepper (I used white pepper) and enjoy.
This is a great soup base. Very gingery and lovely for easing cold symptoms. In the future, I will add the green onions on top (we were out and I wasn’t up to going to the store) and some more seasonings. J added Sriracha sauce and said it made a difference. I also didn’t realize just how much the rice would absorb the liquid and will absolutely add more in the future.