Cheesy Skillet Chicken and Rice with Green Beans

Picture from http://www.melskitchencafe.com/cheesy-skillet-chicken-and-rice-with-green-beans/

Ingredients:
 4 boneless, skinless chicken breasts cut into small pieces (about 1 1/2 pounds)
 Salt and ground black pepper
 2 tablespoons vegetable oil
 1 medium onion, chopped
8 ounces white button mushrooms, brushed clean and quartered or sliced
 4 medium garlic cloves, finely minced or pressed through a garlic press
 1 ½ cups long grain white rice
4 cups low­sodium chicken broth
½ pound frozen or fresh green beans
 1 cup shredded sharp or extra­sharp cheddar cheese
 ½ cup shredded Parmesan cheese

 Directions:
 1.Season liberally with salt and pepper the chicken. Heat the oil in a 12­inch nonstick skillet over medium heat until the oil is rippling and hot. Add the chicken and cook until done. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1­2 tablespoons oil from the pan.
 2. Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 6-­8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the rice is mostly cooked through, about 15 minutes. 3.Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately

My friend Melissa sent me this recipe. I love a good one pot meal! The original recipe says to do something different with the chicken, but I like to do it this way to make things easier. This also makes enough for leftovers, which is always the best.