1 tablespoon vegetable oil
2 large onions, sliced into rounds
2 cups chicken broth
1 cup sliced zucchini
1 (6 ounce) can sliced mushrooms
1 (5 ounce) can sliced black olives
1 (4 ounce) can artichoke hearts, drained
1 1/2 cups uncooked white rice
2 tablespoons honey
1 teaspoon sesame seeds
1/2 cup shredded Monterey Jack cheese or flat leaf cheese, divided
1 small tomato, sliced
1 cup milk
1 pound shredded Cheddar cheese
Heat oil in large nonstick skillet or saucepan over medium high heat. Stir in onions, chicken broth, zucchini, mushrooms, black olives, artichoke hearts and white rice. Bring to a boil, reduce heat to low mix in honey, cheese, tomato and milk. Simmer 2 hours stirring occasionally.
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