Creamy Chicken and Cheese Rice Bowl

1.Start by cooking the rice. In a medium saucepan, combine 1 cup of rice with 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the rice is cooking, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the sliced onion and sauté until they are soft and translucent, about 5-7 minutes. Remove the onions from the skillet and set aside.

3.In the same skillet, add the chicken breasts. Season with salt, pepper, garlic powder, and onion powder. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

4.In the same skillet, lower the heat and add 1 cup of heavy cream. Stir in the shredded cheese until melted and smooth, creating a creamy cheese sauce. Adjust seasoning with salt and pepper as needed.

5.To assemble the bowls, start with a base of the cooked rice. Top with the sautéed onions, sliced chicken, and drizzle the creamy cheese sauce over the top. Serve immediately and enjoy your hearty dish!