3 T butter
2 T olive oil
1 medium onion diced (or a handful of frozen diced onion)
2 cloves garlic, minced
2 C uncooked instant rice
1 C (14 1/2 oz) warm chicken broth (or 1 3/4 C homemade chicken broth)
1/2 C milk
1 C frozen peas and carrots
1 C cut up left over chicken
1 can (4 oz) sliced mushrooms
1/3 C grated Parmesan cheese
Melt butter with olive oil in a deep skillet on medium heat. Add the onion and garlic and cook for 2 - 3 minutes. Do not brown.
Add rice and stir to coat the rice. Add warm broth, milk, peas and carrots, chicken, and mushrooms.
Bring to a boil over medium heat; cover and simmer for 5 minutes over low heat.
Mix in 1/4 C of the Parmesan cheese.
Sprinkle with the remaining Parmesan cheese just before serving.
Not a NESTLÉ®-tested recipe.