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Chicken Carrot Pilaf

"While this colorful stovetop supper is perfect for everyday family meals, it makes a lovely company dinner, too," notes Frances Musser of Newmanstown, Pennsylvania. "I like to serve it with homemade rolls," she adds.
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1/4 cup butter, cubed
  • 1-1/2 cups uncooked long grain rice
  • 5 medium carrots, sliced
  • 1 medium onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped sweet red pepper
  • 4 cups chicken broth
  • 2 tablespoons minced fresh parsley

Directions

  • In a large skillet, brown chicken in butter until no longer pink. Remove and keep warm. In the same skillet, add the rice, carrots, onion, mushrooms and red pepper. Cook and stir until rice is browned and onion is tender.
  • Stir in broth. Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving.
Nutrition Facts
1 cup: 362 calories, 10g fat (5g saturated fat), 62mg cholesterol, 755mg sodium, 46g carbohydrate (6g sugars, 3g fiber), 21g protein.

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