Rice and Chicken Pilaf
By hmorris31
Serving Size: 1 Cup
Calories: 222
Total Fat: 11g
Saturated Fat: 4g
Protein: 16g
Carbs: 14g
Fiber: 1g
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 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
Details
Preparation
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
Review this recipe