2 tablespoons unsalted butter
1 medium yellow onion, finely chopped(18)
1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
2 teaspoons kosher salt, divided, plus more for seasoning
1 1/2 cups long-grain white rice
1 clove garlic, minced
2 cups low-sodium chicken broth
1 3/4 cups whole or 2% milk
Freshly ground black pepper
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup fresh or frozen peas
1 1/2 cups shredded sharp cheddar cheese, divided
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion,
thyme, and 1/2 teaspoon of the salt, and cook, stirring occasionally, until the onion is softened,
about 8 minutes.
Add the rice and garlic and cook, stirring occasionally, until they smell toasty, about 1 minute.
Add the broth, milk, and remaining 1 1/2 teaspoons of salt, and season with pepper. Bring to a
boil, stirring occasionally so that the rice doesn't stick to the pot. Add the chicken, stir to
combine, and bring back to a boil. Reduce the heat to medium-low, cover, and simmer until the
liquid is absorbed and the rice is tender, about 15 minutes. (Add water as needed if the rice
absorbs it all before tender. If you'd like a browned top on the casserole, heat the broiler to high
now.)
Remove from the heat. Stir in the peas and 1 cup of the cheese. Taste and season with more salt
as needed. Sprinkle with the remaining 1/2 cup cheese, then cover again and let sit for the cheese
to melt and the rice to steam, about 5 minutes. (For a browned top, place under the broiler for a
few minutes until the cheese turns golden-brown in spots.) Serve immediately.
