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Red Pepper, Tomato and Chicken Pilaf

From the Kitchen of Michael J. Waddell,
2005-05-28
A delicious and easy one-pot meal!
Prep Time:
 5 minutes

Cook Time:
 50 minutes

Categories:
 American
 Dinner

Yields:
 6 servings

Ingredients

1 2/3Cups Quick-cooking brown rice,
3/4Lb Skinless, boneless chicken breasts, cut into 1-inch cubes
114.5oz Can Stewed Tomatoes,
114.5oz Can Fat-free, reduced sodium chicken broth,
17oz Jar Roasted Red Peppers, drained and chopped
1small onion, chopped
1Tbsp extra-virgin olive oil,
1 Bay leaf,
1Tsp Paprika,
1/2Tsp Dried Oregano,
1/2Tsp Black pepper,
1/4Tsp salt,
1/2Cup frozen peas,

Equipment

  • 2-Quart Casserole dish

Directions

  1. Preheat oven to 375 degrees F
  2. Combine everything EXCEPT the peas in the casserole dish. Stir well and cover.
  3. Bake 40 minutes.
  4. Stir in peas.
  5. Bake UNCOVERED for 10-15 minutes, or until broth is absorbed.
  6. Remove bay leaf and serve.