Chicken and Rice Skillet

This has been the longest post break in a long time but I have been feeling extremely overwhelmed with work and home balance. As some of you know I am a teacher and teaching looks much different this year. I usually teach hockey academy and am active all day and feel happy to sit down and write a blog post. This year Hockey Academy has been put on hold and I have been asked to teach in our boards virtual school. This has been an amazing learning opportunity and I feel like my virtual classroom has really come a long way. However, with being online all day my eyes have been sore and tired by the end of the day and thus completely unmotivated to write any blog posts. I finally feel like I have a plan and an understanding of some of the different programs out there to help with my teaching and thus why there is finally a new POST!!

This dish is amazing and so quick to make! What else could a mom or busy person ask for, right!?! My husband and I use to fight over who got the leftovers for lunch. But now having two growing boys leftovers are rare lol. 

This meal takes about 30 - 40 minutes to make and is really simple. For the rice you can use either minute rice which would require you to just add it to the pan with the mixture at the mixing in the rice time OR you can use brown rice and partially cook it and then finish the cooking when added to the mixture. The brown rice option takes longer but I am not a fan of minute rice so I use this option. 

Ingredients:

- 3 Chicken breast cut into strips or smaller chunks

- 1 can or 1 cup chicken broth

- 1/2 cup mayonnaise

- 1 cup shredded cheese

- 1/2 - 3/4 chopped tomatoes (the more tomatoes you add the more liquid will be to your final dish)

- 1 cup rice (additional chicken broth for pre cooking the rice)

- Green onion to garnish

Directions:

1. add olive oil to large pan with lid or that can be covered and cook chicken. Season with Salt and pepper.

2. While chicken is cooking, you can partially precook your rice if you are choosing to make with brown rice. I usually cook 1 cup of rice with approximately 1 1/2 cups chicken broth. This way when the rice is added to the skillet it will still absorb some of the mayonnaise sauce. Cook rice for about 15 minutes or until all liquid has been absorbed. 

3. Mix 1/2 cup mayonnaise and 1 can or 1 cup of chicken broth. Mix until well combined. Once chicken is cooked you will add sauce and chopped tomatoes to the pan with the chicken. Make sure to turn the head down to medium low as you don't want the sauce to burn. Add rice to the mixture, stir to ensure it is fully covered and then cover and let cook for an additional 10 minutes. I usually have to stir every 5 minutes to make sure it's not sticking to my pan (but if you have a good non stick pan you probably wont have that problem). 

4. Sprinkle with shredded cheese and green onion and cover to let the cheese melt. You can even remove from heat during this time if you'd like. I usually have to with my pan.