I found this recipe behind a box of Minute Instant Whole Grain Brown Rice and decided to try it out. It looked simple enough and I was pretty happy with the outcome. Not only was it really simple and fast to make, it turned out to be really yummy too. So, I figured that I should share this recipe with all of you.
Start off by cutting up about 1 lbs of boneless skinless chicken breast into large cubes. I marinated them with some Chef Paul Prudhomme's Poultry Magic Seasoning (boy, I love this stuff!) and allowed it to sit in the fridge for a couple of hours. Of course you could marinade the chicken breast with pretty much any marinade that you like. Even some basic salt and pepper will do. Once your chicken is fully marinated, heat some oil in a large skillet. Then, add your chicken breast and allow it to cook for about 4 mins on each side (or until cooked through). Remove chicken breast pieces from the skillet and set aside.
Using the same skillet, add in 1 can (10.5 oz) of low fat chicken broth and 1/2 cup of water. Mix it together and bring it to a rapid boil.
Then, add in about 2 cups of instant brown rice followed by 1 cup of diced green and red peppers as well as 1 cup of diced onions.
Next, add in about 2 cups of fresh mushrooms that has been cut into cubes. Mix everything together and allow it to cook for a bit.
After allowing it to cook for a few minutes, add in the cooked chicken breast that we browned a little earlier. Cover the skillet and allow it to cook for another 5 minutes or so.
After 5 minutes, stir everything together and allow it to sit for an additional 5 minutes. There you go! A nice large skillet filled with yummy chicken and brown rice pilaf. It's just so easy and quick to make. The best part is, everything is cooked in ONE pan, so I only have to worry about washing up one pan after our meal. How nice is that? :D
I found this recipe behind a box of Minute Instant Whole Grain Brown Rice and decided to try it out. It looked simple enough and I was pretty happy with the outcome. Not only was it really simple and fast to make, it turned out to be really yummy too. So, I figured that I should share this recipe with all of you.
Start off by cutting up about 1 lbs of boneless skinless chicken breast into large cubes. I marinated them with some Chef Paul Prudhomme's Poultry Magic Seasoning (boy, I love this stuff!) and allowed it to sit in the fridge for a couple of hours. Of course you could marinade the chicken breast with pretty much any marinade that you like. Even some basic salt and pepper will do. Once your chicken is fully marinated, heat some oil in a large skillet. Then, add your chicken breast and allow it to cook for about 4 mins on each side (or until cooked through). Remove chicken breast pieces from the skillet and set aside.
Using the same skillet, add in 1 can (10.5 oz) of low fat chicken broth and 1/2 cup of water. Mix it together and bring it to a rapid boil.
Then, add in about 2 cups of instant brown rice followed by 1 cup of diced green and red peppers as well as 1 cup of diced onions.
Next, add in about 2 cups of fresh mushrooms that has been cut into cubes. Mix everything together and allow it to cook for a bit.
After allowing it to cook for a few minutes, add in the cooked chicken breast that we browned a little earlier. Cover the skillet and allow it to cook for another 5 minutes or so.
After 5 minutes, stir everything together and allow it to sit for an additional 5 minutes. There you go! A nice large skillet filled with yummy chicken and brown rice pilaf. It's just so easy and quick to make. The best part is, everything is cooked in ONE pan, so I only have to worry about washing up one pan after our meal. How nice is that? :D
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