Chicken, broccoli & rice - for parosmia

Ingredients:

• 3 tablespoons olive oil

• 1 pound boneless, skinless chicken breasts, cut into bite size pieces

• 1 teaspoon salt

• ½ teaspoon pepper

• 1 cup uncooked rice

• 2 ½ cups (chicken or vegetable) broth or water

• 2 ½ cups broccoli florets (fresh or frozen), cut into bite size pieces

• 2 cups shredded cheddar cheese (optional)

Instructions:

1. Season the chicken with salt and pepper.

2. In a large 12 inch skillet, brown the chicken in 2 tablespoons of olive oil over medium-high heat.

3. Push chicken to one side of the pan and add the additional tablespoon of olive oil to the other side.

4. Add the uncooked rice in the olive oil and saute it for a couple of minutes.

5. Add the broth/water to the pan and bring it to a boil. Lower the heat to a simmer and cover the pan.

6. Cook the chicken and rice covered for about 12 minutes.

7. Add the broccoli evenly over the chicken and rice mixture and stir to combine.

8. Continue to cook covered another 8 minutes on low, until broccoli and rice are tender.

Notes:

(Optional) Stir in half a cup of shredded cheddar cheese at the end of cooking and 1 ½ cups more cheese can be sprinkled on top. Then, let it sit for a few minutes until the cheese has melted.