Chicken Mushroom Parmesan Rice

Instructions

1. 1

   Use supermarket pre-sliced mushrooms and finely grated Parmesan. Cook the long-grain white rice according to the package directions. Mince the garlic, then cut the raw boneless, skinless chicken breast into strips no thicker than 1 cm.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the mushrooms and cook uncovered for 4 minutes, stirring occasionally, until their released moisture has mostly evaporated and they begin to brown.

3. 3

   Add the chicken, salt and pepper. Cook uncovered over medium-high heat for about 5 minutes, stirring frequently, adding the garlic for the final 30 seconds. Check several of the thickest chicken strips with a food thermometer; they must reach 165°F/74°C.

4. 4

   Add the cooked long-grain white rice straight into the same skillet. Add the frozen peas and all 150 ml milk. Reduce the heat to medium, cover and cook for about 4 minutes, stirring halfway through and replacing the lid. Check that the rice mixture reaches 165°F/74°C throughout.

5. 5

   Reduce the heat to low and stir in all the Parmesan. Cook uncovered for 1 minute, stirring, until the cheese melts and the sauce lightly coats the rice without free liquid. Divide between four plates.