Chicken with rice in the oven

Ingredients:

• 2 tbsp. chopped grilled chicken (remove the skin)
• 2 cups broccoli florets
• 1 cup medium-grain white rice
• 2 tablespoons unsalted butter
• 2 cloves garlic, finely chopped
• 4 green onions, chopped
• 1 plum tomato, chopped
• 2 cups lightly salted chicken broth
• 1/4 cup sour cream
• 1 cup dill havarti cheese, diced (about 110 g)
• 1/4 cup grated Parmesan (about 30 g)

Preparation:

1. Preheat oven to 220°C.
2. In a large ovenproof skillet, melt the butter over medium heat. Add the garlic and about three-quarters of the green onion and cook, stirring occasionally, until softened, about 2 minutes. Add the broccoli, chicken, rice, tomato, and 1 teaspoon of salt and pepper to taste; stir to coat evenly.
3. Combine the chicken broth and sour cream in a bowl, pour into the skillet, and bring to a simmer. Stir in half the Havarti cheese and half the Parmesan cheese. Cover tightly with a lid or foil, transfer to the oven, and bake until the rice is tender and most of the liquid has been absorbed, about 20 minutes.
4. Turn the oven to broil. Remove the foil and sprinkle the rice with the remaining Havarti and Parmesan cheese, then broil until golden brown, about 2 minutes. Sprinkle with the remaining green onions.