Chicken with Asparagus, Cheese, and Rice

8 ounces boneless, skinless, chicken thigh, cut into bite-size pieces
1 1/2 C diced onion
4 medium garlic cloves, minced
1 C uncooked brown instant rice
2 tsp sodium-free chicken bouillon granules, dissolved in 1 1/2 C of hot water
1/2 tsp dried thyme leaves
2 C fresh (or frozen) asparagus tips, broken into 2-inch pieces
1/2 tsp salt
1/2 C reduced-fat sharp Cheddar cheese, shredded

This does well in a crockpot. Do not pre-cook rice. Put all but asparagus and cheese in crockpot, add 2 cups water, and cook for 1 1/2 hours on high, or 3 hours on low. At end of cooking time, fluff the rice, stir in asparagus, cover and let stand 10 minutes. Finally sprinkle with cheese, and serve.

Cook rice according to package instructions, and set aside.
Using non-stick skillet (or skillet sprayed with non-stick spray), saute chicken until browned.
Add onion, and cook until transparent.
Add garlic, and cook until soft.
Add remaining ingredients, except cheese, being careful to add only as much liquid as needed.
Cook for 20 minutes, or until asparagus is done.
Add rice, sprinkle with cheese, cover, and let stand 10 minutes

Serving Size: 1/4 of recipe makes 1 serving