1½lbChicken Thighs, boneless & skinless cut into 1-inch pieces
2cupLong Grain Rice
Prepare all of the ingredients.
In a large pot over medium-high heat, add oil, garlic and onion. Sauté for 3-5 minutes. Sprinkle chicken with salt, pepper and rosemary and add to pot. Cook for another 5-7 minutes (until you see no more pink but it does not have to be cooked through). Add rice to pan and cook another 3 minutes.
Add Chicken broth and lemon juice to pot. Cover pot and reduce heat to medium. Let cook (undisturbed) for 15 minutes. Remove lid and stir in cheese.