Ingredients
Method
- Melt butter and oil in a pot over medium heat.
- Add sliced onions and sauté until golden brown, about 25–30 minutes.
- Incorporate diced chicken and cook until browned, about 5-7 minutes.
- Pour in chicken broth and stir in thyme and garlic powder.
- Bring to a simmer and let cook for 10 minutes.
- Add the cooked rice to the pot and stir to combine.
- Season with salt and pepper to taste.
- Sprinkle with Gruyère cheese and broil until melted and bubbling.
