Love that this meal is prepared all in one skillet, less clean-up!!
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, sliced
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
In a large skillet, brown chicken in butter until no longer pink. Remove and keep warm. In the same skillet, add the rice carrots, onion, mushrooms and red pepper. Cook and stir until rice is browned and onion is tender.
Stir in broth. Place the chicken over the 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.