PA Baker
Master Chef
Red Pepper, Tomato and Chicken Pilaf
1 2/3 c quick-cooking brown rice
1 small onion, chopped
1 Tbsp EVOO
1 can (14.5 oz) stewed tomatoes
1 can (14.5 oz) fat-free, reduced sodium chicken or vegetable broth
1 tsp paprika
½ tsp dried oregano
½ tsp freshly ground black pepper
1 jar (7 oz) roasted red peppers, drained and chopped
¾ lb skinless, boneless, chicken breast cut into 1” pieces
1 bay leaf
Salt to taste
½ c frozen green peas
Preheat oven to 375F. In a 2-qt casserole dish, combine rice, onion, oil, tomatoes, broth, paprika, oregano, black pepper, red peppers, chicken, bay leaf and salt. Stir, cover, and bake 40 minutes. Stir in peas and continue to bake, uncovered, an additional 10 minutes, until all liquid is absorbed. Remove bay leaf and serve.
1 2/3 c quick-cooking brown rice
1 small onion, chopped
1 Tbsp EVOO
1 can (14.5 oz) stewed tomatoes
1 can (14.5 oz) fat-free, reduced sodium chicken or vegetable broth
1 tsp paprika
½ tsp dried oregano
½ tsp freshly ground black pepper
1 jar (7 oz) roasted red peppers, drained and chopped
¾ lb skinless, boneless, chicken breast cut into 1” pieces
1 bay leaf
Salt to taste
½ c frozen green peas
Preheat oven to 375F. In a 2-qt casserole dish, combine rice, onion, oil, tomatoes, broth, paprika, oregano, black pepper, red peppers, chicken, bay leaf and salt. Stir, cover, and bake 40 minutes. Stir in peas and continue to bake, uncovered, an additional 10 minutes, until all liquid is absorbed. Remove bay leaf and serve.
