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Rice and Chicken Pilaf


Serving Size: 1 Cup
Calories: 222
Total Fat: 11g
Saturated Fat: 4g
Protein: 16g
Carbs: 14g
Fiber: 1g

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Rice and Chicken Pilaf 0 Picture


  • 1 Tsp olive oil
  • 1 Medium red bell pepper, cored, seeded and chopped
  • 1 Celery stalk, trimmed and chopped
  • 1 Clove garlic, minced
  • 1/2 Cup converted rice
  • 1/4 Tsp salt
  • 1/8 Tsp black pepper
  • 1/8 Tsp crushed dried thyme
  • Dash ground red pepper
  • 1 Lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 Cup fat-free, reduced-sodium chicken broth
  • 1 Large green onion, finely chopped (green part only)
  • 1/4 Cup grated parmesan cheese



Step 1

Heat oil in large nonstick skillet
Add bell pepper, celery and garlic
Cook over medium-high heat 3-4 minutes or until vegetables are limp, stirring frequently
Add rice. Cook 1 minute, stirring constantly, until rice is glossy.
Stir in salt, black pepper, thyme and red pepper. Spoon into slow cooker
Add chicken and broth. Stir. Cover; on low 3 1/2 hours
Stir in green onion. Cover; cook 15 minutes
Sprinkle each serving with 1 Tbsp parmesan cheese before serving


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