Red Pepper, Tomato and Chicken Pilaf
Adrienne Folkerts
ingredients
- 1 2/3 cups quick cooking brown rice
- 3/4 pound skinless, boneless chicken breasts, cut into 1 inch pieces
- 1 (14.5 oz.) can stewed tomatoes
- 1 (14.5 oz.) can fat-free, reduced-sodium chicken or vegetable broth
- 1 (7 oz.) jar roasted red peppers, drained and chopped
- 1 small onion, chopped
- 1 Tbs. olive oil
- 1 bay leaf
- 1 tsp. paprika
- 1/2 tsp. dried oregano
- 1/2 tsp. freshly ground pepper
- 1/4 tsp. salt (optional)
- 1/2 cup frozen peas
directions
- 1
Preheat oven to 375°. In a 2-quart casserole dish, combine rice, chicken, tomatoes, broth, red peppers, onion, oil, bay leaf, paprika, oregano, pepper and salt. Stir well and cover; bake 40 minutes.
- 2
Stir in peas. Bake uncovered, until broth is absorbed, 10 to 15 minutes. Remove bay leaf and serve.
Source: magazine
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