Chicken Carrot Pilaf
- 1 lb boneless skinless chicken breast cut into thin strips
- 1/4 cup butter or margarine
- 1-1/2 cups uncooked white rice
- 5 medium carrots sliced
- 1/4 cup red pepper
- 4 cups chicken broth
- 2 Tbsp parsley
- OPTIONAL: 1 medium onion, 1/2 cup mushrooms
Cook and brown chicken in butter. Remove and keep warm.
Add rice, carrot, and red pepper to skillet. Cook and stir until rice is browned. Stir in broth. Place chicken over rice mixture. Bring to a boil.
Reduce heat and cover and simmer about 20-25 minutes or until rice is tender. Stir in parsley. Let stand 5 minutes-serve.