Veggie and Chicken Rice Pilaf

Prep Time: 20-25 Minutes

Cook Time: 25 Minutes

Servings: Approx. 8 x 1-Cup

Ingredients:

1/2 C Butter (or olive oil would work, I have never tried).

1/4 C orzo (rice looking pasta in the dried pasta section) or broken spaghetti

1 1/4 C rice, uncooked (I use long grain white)

2 1/4 C chicken broth (I use Better Than Bouillon Reduced Sodium organic chicken base from Costco)

1 C brocolli florets, lightly steamed (if desired- depends on how crunchy or soft you like the finished dish)

2/3 C or 2 medium carrots, sliced and lightly steamed, if desired

1/2 red bell pepper, diced

1/2 C almond slices, raw (I use Trader Joe's)

1/2 tsp crushed garlic (I use Christopher Ranch, available @ winco)

1 tsp onion powder (or to taste, fresh diced ok- cook with rice)

1 chicken breast or 3 chicken tenders, grilled and cubed (I use the Montreal Seasoning from Costco or marinade in lime juice)

salt and pepper to taste

Directions:

1. Melt butter in medium sauce pan over medium-low heat. Increase heat to medium and stir in orzo/spaghetti, cooking until coated with melted butter and lightly browned about 2 minutes.

2. Add garlic (and onion if fresh), rice, bell peppers and stir until rice starts to brown lightly about 3-4 minutes.

3. Pour in broth, onion powder, pepper, and remainder veggies.

4. Bring to boil. Add lid and reduce heat to low. Cook for 20 minutes. Remove from heat but keep lid on for an extra 2-4 minutes.

5. Add cubed chicken, almond slices and gently stir and fold together.

* As an alternative, you can keep chicken grilled, whole and serve pilaf as a side dish. Veggies can be rotated with anything as long as you keep in mind it will be simmering for 20+ minutes.