Red Pepper, Tomato, and Chicken Pilaf

Submitted by Carianne

"From the American Institute for Cancer Research. Great resource for health-promoting recipes that are very tasty and easy."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 2⁄3 cups quick-cooking brown rice
• 1 onion, chopped
• 1 tablespoon olive oil
• 14 1⁄2 ounces stewed tomatoes
• 14 1⁄2 ounces reduced-sodium fat-free chicken broth
• 1 teaspoon paprika
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon fresh ground black pepper
• 7 ounces roasted red peppers (drained and chopped)
• 3⁄4 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 bay leaf
• salt
• 1⁄2 cup frozen green pea

directions

1. Preheat oven to 375 degrees.
2. Combine everything except the peas in a 2-quart casserole dish.
3. Stir, cover, and bake for 40 minutes.
4. Stir in peas and bake for 10 minutes more.
5. Remove bay leaf and serve.

Reviews

[Breton girl]

Very good dish - easy to put together. I added a little cumin, cayenne pepper, and some diced green pepper - very satisfying. My hubby enjoyed it so much he had seconds. I think this would be a easy dish to play with - add mushrooms, substitute corn or carrots for the peas, etc. The chicken was nice and moist too. Thank you for posting!

 

[Lisa Lisa Ann]

This was quite tasty. The flavors and textures really came together nicely. I used frozed edamame instead of the peas, which worked well for us. The ease and healthy factors are a huge plus as well. Thanks for the great recipe, Carianne!