Broccoli and Cheese Rice with Chicken for the Dutch Oven

4-6 boneless chicken breasts, cut into chunks

2 packages of fast-cook broccoli and cheese rice mix

Hot water and butter as directed on the rice-mix package

3 c. broccoli cuts

3 c. grated cheddar cheese

1/2 c. additional butter

1/2 tsp. curry powder

Salt and Pepper to taste

Brown the chicken in a small amount of oil or butter until cooked through. Reserve half of the cheese, then stir in the rest of the ingredients. Cover and cook with 17-22 coals for 25-25 minutes or until the rice is tender. Stir occasionally; add more water if needed. When the rice is done, top with the remaining cheese, then cover and cook until the cheese melts. Serves 5-7 people.