Quick, all-in-one dish that will make feeding the fam on a weeknight a breeze!
1 pound boneless skinless chicken breasts, cut into thin strips
1/4 cup butter, cubed
1-1/2 cups uncooked long grain rice
5 medium carrots, slived
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
4 cups chicken broth
2 tbsp minced fresh parsley
Salt and pepper to taste
In a large skillet, brown chicken in butter until no longer pink. Remove and keep warm (I wrap the chicken in a tinfoil pocket). In the same skillet, add the rice, carrots, onion, mushrooms and red pepper. Cook and stir until the rice is browned and onion is tender.
Stir in broth. Place the chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving.