Saute the onion in oil until soft. Cube and season the chicken breast with salt and pepper; and add to the onions. Stir in the garlic and cook until the chicken is almost done.
Add the cream cheese and melt. Then stir in the rice and broth and bring to a boil. Simmer covered over low for 12 minutes.
Open the lid and stir in the broccoli, cover and continue to cook for 8 more minutes.
Stir in half the cheese and garnish the top with the remaining cheddar cheese. Cover and allow the cheese to melt.
Notes
Broccoli* can use fresh or frozen broccoli florets.
Chicken Broth: can stir together 2 1/2 cups of water with 2 tsp of chicken bullion powder.