Chicken Carrot Pilaf

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Although this recipe has been changed a little to satisfy personal preferences, the original came from the taste of home best ever chicken cookbook 2009.

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Steps

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In a large skillet , brown chicken strips in butter until no longer pink , about 8 to 10 minutes.

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Remove from heat but keep warm.

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In the same skillet , add rice , carrots , onion , and red bell pepper , cooking and stirring , until rice is browned and onion is tender , about 15 minutes.

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Stir in chicken broth.

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Place chicken strips over rice mixture.

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Bring to boil.

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Reduce heat.

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Cover and simmer 20 to 25 minutes or until rice is tender.

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Stir in parsley.

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Remove from heat and let stand for 5 minutes before serving.

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Ingredients

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boneless skinless chicken breasts, unsalted butter, long grain rice, carrots, onion, red bell pepper, chicken broth, fresh parsley