Begin by dicing your onion as well as any longer cooking vegetables you plan to include, for example carrots or celery.
Saute the diced vegetables in the butter or oil until the onion begins to color. If you are using raw diced or ground meat, add it now to give it some color, but no need to cook it through. Add the rice and toast it for a few minutes, making sure to stir often to prevent burning.
Once everything has nice color, add the chicken broth (2 cups per cup of rice) and bring everything to a boil. If you are using lentils or a bone-in meat like chicken, add them into or on top of the the rice. Lower the heat to a simmer and cook covered for about 40-45 minutes.
After the 40 minutes add your quicker cooking vegetables like broccoli or green beans as well as any precooked proteins such as beans or shredded chicken. Continue to cook for an additional 10-15 minutes until the vegetables and rice are cooked through.
If desired, mix in or top the rice with cheese and cover until the cheese is melted. Top with any remaining fresh vegetables and you are ready to serve!
