Work Week Lunch

1 Add 1 TBSP oil to a large skillet over medium heat, followed by minced garlic. Saute and stir for 3-5 minutes, until fragrant. 
2 Add the rice to the skillet and let it toast for about 2 minutes. Then pour in the milk and veggie stock, and add salt and pepper to taste. Give it a good stir and bring it to a boil. Then simmer, cover and let cook for about 15-20 minutes depending on the type of rice you used (the liquid should be almost all soaked up and the rice should be cooked through). 
3 Add the chopped broccoli and chickpeas if using to the pan. If you used chicken, add it back to the pan at this point as well. Mix everything together, season with more salt and pepper. Cover and cook on medium/low heat until the broccoli is bright green and cooked to your desired firmness/softness. 
4 Turn the heat down and add the cheese to the skillet. Stir until it's fully incorporated with the rice and veggies. Turn off the heat.
5 Assemble: Divide the rice mixture between 3 meal prep containers. That's it!