Chicken Cheddar Rice with Asparagus
Chicken Cheddar Rice with Asparagus
Ingredients
nonstick cooking spray
2 cups water
8 ounces boneless, skinless, chicken thigh meat, trimmed of fat and cut into bite-size pieces
1 ½ cups diced onion
1 cup uncooked brown rice, preferably parboiled variety
4 medium garlic cloves, minced
2 teaspoons sodium-free chicken bouillon granules
½ teaspoon dried thyme leaves
2 cups fresh asparagus tips, broken in 2-inch pieces, or frozen French cut green beans, thawed
½ teaspoon salt
2 ounces (½ cup) reduced-fat sharp Cheddar cheese, shredded
Instructions
  1. Coat a 3 ½- to 4-quart slow cooker with cooking spray. Place the water, chicken, onion, rice, garlic, chicken bouillon, and thyme in the slow cooker. Cover and cook on high for 1 ½ hours or on low for 3 hours.
  2. Turn off the heat. Fluff the rice with a fork. Stir in the asparagus. Cover and let stand 10 minutes. Stir in the salt and sprinkle with the cheese.