Chicken and Carrot Rice Pilaf
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Serves6 (2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 tablespoon canola oil
- 1 pound chicken breast, boneless and skinless cut into strips
- 1 1/2 cups long grain white rice, uncooked
- 5 medium carrots, sliced
- 1 medium onion, chopped
- 1 cup white mushrooms, sliced
- 1 medium red pepper, chopped
- 2 cups low sodium chicken broth, divided
- 2 cups water
- 1 teaspoon dried parsley
Directions
- Heat oil in skillet over medium-high heat until hot.
- Add chicken and cook until browned on first side, about 3-5 minutes. Flip and brown other side, another 3-5 minutes. Remove from pan.
- Over medium heat, add the rice, carrots, onion, mushrooms, and red pepper to the skillet. Stir constantly for 2-3 minutes until rice is browned.
- Stir in broth and water, place chicken over rice mixture and bring to a boil.
- Reduce heat to low, cover skillet, and simmer for 20-25 minutes or until rice is tender.
- Stir in parsley and let stand for 5 minutes. Fluff up the rice with a fork and serve.
Recipe Tips
Use brown or white rice. If using brown rice, increase water to 3 cups and increase cooking time by 10 minutes.
Add 1/2 teaspoon dried oregano or basil for extra flavor.
Nutrition Facts
Chicken and Carrot Rice Pilaf
Amount Per Serving
Calories 242
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 64mg
21%
Sodium 107mg
4%
Potassium 519mg
15%
Total Carbohydrates 20g
7%
Dietary Fiber 2g
8%
Sugars 4g
Protein 27g
54%
Vitamin A
142%
Vitamin C
60%
Vitamin D0%
Calcium
3%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
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