Chicken Carrot Pilaf

1. 1

   In a large skillet, brown chicken strips in butter until no longer pink, about 8 to 10 minutes; remove from heat but keep warm.

2. 2

   In the same skillet, add rice, carrots, onion, and red bell pepper, cooking and stirring, until rice is browned and onion is tender, about 15 minutes.

3. 3

   Stir in chicken broth; place chicken strips over rice mixture.

4. 4

   Bring to boil; reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.

5. 5

   Stir in parsley.

6. 6

   Remove from heat and let stand for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.