Thursday, March 10, 2011

Chicken Carrot Pilaf


1 lb. boneless, skinless chicken breasts, cut into strips or chunks*
1/2 tbs. olive oil
1 1/3 c. uncooked brown rice
5 med. carrots, sliced
1/2 c. sliced fresh mushrooms
1 med. onion, chopped
1/4 c. chopped sweet red pepper
3 1/2 c. chicken broth
2 tbs. minced fresh parsley

In a large skillet, brown chicken in oil. Remove and keep warm. Add rice, carrots, mushrooms, onions, and red peppers to skillet. 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 about 35-45 minutes or until rice is tender. Stir in parsley. Let stand 5 min. before serving.

*Also works great with leftover chicken from a roaster or other recipe.

Serves 6.

(Source unknown to me.)

I often like to increase the vegetables and rice to as much as double. I am a big fan of rice, can you tell? ;-) And yet again, we like to add Worchestershire sauce. My husband is the ultimate sauce eater and on this count has polluted us all.

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