One-Pot Cheesy Chicken & Rice with Cauliflower

1.Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt, pepper, and smoked paprika, then sear them in the pot until golden brown on all sides, about 5-6 minutes.

2.Add the diced onion to the pot and sauté for 3 minutes until translucent. Stir in the minced garlic and dried oregano, cooking for another 30 seconds until fragrant.

3.Add the rinsed rice to the pot and stir for 1 minute to lightly toast the grains. Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.

4.Place the cauliflower florets on top of the rice and chicken mixture. Bring the liquid to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.

5.Remove the pot from the heat and let it sit, covered, for 5 minutes. Remove the lid, sprinkle the shredded cheddar cheese over the top, and cover again for 2 minutes until the cheese is completely melted.

6.Gently fluff the rice and cauliflower with a fork to incorporate the cheese and garnish with fresh parsley before serving.