This is easy comfort food, born of leftovers. Feel free to mix it up with other vegetables - cooked broccoli, cauliflower, or summer squash would be obvious substitutes for the green beans. You can, of course, make rice and chicken specifically for this dish if you like. It lends itself to having the ingredients made ahead.
2 Tbsp butter
2 large shallots or 1 small onion, finely chopped
6-7 cups cooked brown rice
2 cups chicken broth
3-4 cups cooked chicken
3-4 cups cooked green beans in 1-inch lengths
4 ounces shredded cheddar, or to taste
Melt the butter in a large skillet or Dutch oven. Add the shallot or onion and saute over medium high heat for a couple minutes. Add the rice and the chicken broth. Mix well to thoroughly combine and moisten the rice. Reduce heat to low-medium and cover the pan. Cook until the liquid is largely absorbed and the rice is quite tender, about 5 minutes, stirring occasionally.
When the rice has absorbed most of the broth, stir in the chicken and green beans and continue to cook until heated through. Add the cheddar. You can sprinkle it over the top and let it melt or stir it in.
Serves about 6.