Use frozen green peas if you don’t have asparagus.

Equipment Needed

Measuring cups and spoons, medium-sized pot, small pot, knife, cutting board and a cheese grater


Dice the onion and chop chicken breast into small chunks.

Remove the ends from the asparagus and chop the spears into half inch pieces.

Place the chicken broth in a small pot and bring to a boil on the stove. Set aside.

In the medium-sized pot, over medium-high heat, add half of the garlic butter and the olive oil.

Add the diced onion and a liberal seasoning salt and pepper.

Sauté the onions until they are slightly caramelized (5-7 minutes). 

Add the chicken breast chunks and sauté for an additional 5 minutes.

Add the raw rice and sauté until it becomes translucent.

Add 25 percent of the hot chicken broth, stirring constantly until all of the stock is absorbed.

Repeat this process three more times, or until you have no more stock to add. 

Add the chopped asparagus.

When there is very little liquid left in the pot, shut off the heat and add the remaining garlic butter and shredded cheese.

Stir thoroughly and cover with the lid.

Let rest 5 minutes, serve and enjoy!