Recipe of the Week: Chicken and Brown Rice Pilaf

Whenever we don't know what to do with all the food in our refrigerator, we turn to Kraft Recipes to come up with simple ways to turn ingredients into meals. This pilaf recipe sounds fancy but it's sure to please even the pickiest eater.


3 slices chopped bacon
6 small boneless skinless chicken breast halves (1-1/2 pounds)
1 chopped onion
1 chopped red pepper
3/4 pound fresh sugar snap peas, cut diagonally in half
2 tablespoons water
3 cups hot cooked long-grain brown rice
2 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh parsley (optional)

How to Make It:

1. Cook bacon in large nonstick skillet on medium heat 5 minutes or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.

2. Add chicken to skillet; cook 5 to 6 minutes on each side or until golden brown on both sides and done (165 degrees F). Transfer chicken to plate; cover to keep warm. Add onions and peppers to skillet; cook and stir 3 minutes. Stir in peas and water; cover. Simmer 4 to 5 minutes or until vegetables are crisp-tender. Stir in rice; transfer to serving plate.

3. Top with chicken, cheese, parsley and bacon.

Do you have a great recipe to share? Let us know!

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