Recipe by Chef Jamie Gwen
INGREDIENTS
3 tbsp unsalted butter
1/2 small sweet yellow onion, diced
2 cans (5 oz. each) chicken, broken into pieces
1 can (8 oz.) DOLE® Crushed Pineapple,drain and reserve juice
2 tbsp cornstarch
1 1/2 cups chicken broth
1 1/2 cups shredded cheddar cheese,divided
4 cups cooked white or whole grain brown rice
DIRECTIONS
Preheat oven to 350ºF.
Melt butter in large skillet and stir in onion. Cook over medium-high heat 5 minutes or until tender, stirring often. Add chicken and crushed pineapple to skillet and stir to combine. Combine cornstarch and reserved juice in small bowl and stir to dissolve. Add pineapple juice mixture and chicken broth to skillet and bring to simmer. Whisk sauce until thickened, about 3 minutes. Reduce heat to low and stir in 1 cup cheddar cheese. Stir in rice and mix well.
Spoon chicken rice mixture into 1-1/2 qt. baking dish and top with remaining 1/2 cup cheese.
Bake 20 minutes or until heated through and bubbling. Garnish with chopped cilantro or green onion, if desired.
Prep: 20 mins 4 Servings
For perfectly cooked long-grain rice… RINSE IT! Rinsing raw grains removes excess starch from the rice, which lessens the chances of a sticky, cooked mess.
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