Ingredients
1 onion, chopped
1 1/2 c. diced chicken or turkey
1 c. diced or grated cheese
1 Tbsp. fat or oil
3 c. chicken broth
1 c. uncooked rice
salt and pepper to taste
Method
Sources
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Humidity-controlled cheese storage — keep artisan cheese perfect
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Measure fat into pan and heat over medium heat. Add chopped onion and brown slightly. Add chicken broth to boiling. Add uncooked rice; stir and reduce heat to low. Cover pan tightly and cook over low heat 20 minutes. Add chicken or turkey and cheese. Cook over very low heat until cheese melts and chicken heats. Add salt and pepper to taste. Serve hot. Makes 6 servings, about 3/4 cup each.