Tasty Chicken Rice Pilaf recipe

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Ingredients

1 (14 ounce) can low-sodium chicken broth
¾ cup uncooked brown rice
½ cup water
olive oil
1 (8 ounce) package sliced baby bella mushrooms
1 large green bell pepper, diced
1 large red onion, diced
4 stalks celery, chopped
2 (4 ounce) skinless, boneless chicken breast halves, cubed
1 cup hot water
1 teaspoon minced fresh parsley, or to taste
1 pinch dried oregano, or to taste
salt and ground black pepper to taste
¼ cup grated Parmesan cheese, or to taste

Nutrition Info

400.5 calories
carbohydrate: 48.4 g
cholesterol: 51.2 mg
fat: 10 g
fiber: 5.9 g
protein: 28.3 g
saturatedFat: 2.8 g
servingSize: -
sodium: 334.2 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken broth, rice, and 1/2 cup water in a saucepan over medium-high heat. Bring to a boil, reduce heat and simmer until rice is almost tender, about 15 minutes.

  2. Heat olive oil in a large skillet over medium-high heat. Cook mushrooms, green bell pepper, onion, and celery until tender, about 7 minutes. Stir in cooked rice, chicken breasts, 1 cup water, parsley, oregano, salt, and black pepper. Simmer until chicken is no longer pink in the center, 20 to 25 minutes. Top with Parmesan cheese.

Recipe Yield

3 servings

Recipe Note

This is a combination of a basic rice pilaf with chicken and broth. Works great as a side or a main dish.

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