Ingredients
1 pound boneless skinless chicken breasts, cut into thin strips1/4 cup butter, cubed1-1/2 cups uncooked long grain rice5 medium carrots, sliced1 medium onion, chopped1/2 cup sliced fresh mushrooms1/4 cup chopped sweet red pepper4 cups chicken broth2 tablespoons minced fresh parsley
Preparation
In a large skillet, brown chicken in butter until no longer pink. Remove and keep warm. In the same skillet, add the rice, carrots, onion, mushrooms and red pepper. Cook and stir until rice is browned and onion is tender.
Stir in broth. Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving.
