This quick and easy one-pot meal is sure to become a family favorite around the house!

INGREDIENTS:

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 2 teaspoons chopped garlic
• 1 1/2 cups uncooked long-grain white rice
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 4 cups chicken stock
• 1 (4-inch) piece Parmesan cheese rind(optional but really good)
• 4 cups shredded boneless, skinless chicken (I use leftover from roast or rotisserie)
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 1/3 cup Parmesan cheese, shaved

DIRECTIONS: Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes Stir in stock, and add Parmesan rind; bring to a boil. Reduce heat to low. Cover and simmer until rice is just cooked through, about 18 minutes. Uncover and discard rind; stir in chicken. Cook until chicken is heated through, about 5 minutes. Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.