8 cups water
2-3 lbs boneless chicken thighs
1 Tbsp vegetable oil
2 cups chopped onion
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 cup rice
2 cups 2% milk
1 tsp salt
3/4 cup shredded cheddar cheese

Cut chicken thighs into chunks, saute in oil. Add onions and cook till
transparent, and slightly brown. Add salt and pepper to taste and
herbs. Add water and simmer 45 minutes. Add rice and cook and
additional 30 minutes. Add milk, cook till thoroughly heated. Remove
from heat and add cheese, stirring till melted.