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Makes 10 servings


    • 2 tablespoons olive oil
    • 2 cups raw medium- or long-grain white rice
    • 1 medium onion, finely chopped
    • 1-2 teaspoons garlic powder
    • 1 cup diced cooked chicken
    • 1 cup chopped fresh or drained canned pineapple
    • 1/2 cup frozen vegetables
    • 3-4 cups chicken broth or water*
    • 1/2 cup canned diced tomatoes
    • Pinch dried oregano
    • Pinch salt
    • 1 cup grated Cabot 50% Reduced Fat Cheddar


1. In large skillet over medium-high heat, heat oil; add rice and cook, stirring constantly, until rice is lightly colored. Add onion and garlic powder and stir until onions are softened.

2. Stir in chicken, pineapple and frozen vegetables. Add chicken broth or water, diced tomatoes, oregano and salt. Cover skillet, reducing heat to maintain gentle simmer. Cook until liquid is absorbed, about 15 to 20 minutes. Turn off heat and let stand, covered, for 5 minutes.

3. Sprinkle with cheese and serve.

*Recipe note: add amount of liquid indicated on rice package for 2 cups

Nutrition Analysis
Calories 235 , Total Fat 5g , Saturated Fat 2g , Sodium 339mg , Carbohydrates 35g , Dietary Fiber 1g , Protein 11g , Calcium 100mg 

Recipe courtesy of Cabot Creamery Cooperative



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