CHICKEN AND RICE PILAF RECIPE RECIPES

Name: Rice Pilaf
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 2-1/2 cups chicken broth; 1 teaspoon dried parsley flakes or fresh minced parsley; 2 tablespoons butter; 1 cup uncooked long grain rice

RICE PILAF RECIPE: HOW TO MAKE IT - TASTE OF HOME

Rice Pilaf Recipe: How to Make It - Taste of Home image

Make the side dish extra special with this rice dish. It is better then any store bought package mix.—Barianne Wilson, Falfurrias, Texas

Provided by Taste of Home

Categories Side Dishes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 4

Ingredients

2-1/2 cups chicken broth
1 teaspoon dried parsley flakes or fresh minced parsley
2 tablespoons butter
1 cup uncooked long grain rice

Steps:

Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.

Nutrition Facts : Calories 229 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 642mg sodium, CarbohydrateContent 38g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

ONE-POT CHICKEN PILAF RECIPE - BBC GOOD FOOD

One-pot chicken pilaf recipe - BBC Good Food image

Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!

Provided by Good Food team

Categories Dinner, Main course

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 1

Number Of Ingredients 8

Ingredients

1 tsp sunflower oil
1 small onion, chopped
1 large or 2 small boneless, skinless chicken thigh fillets, cut into chunks
2 tsp curry paste (choose your favourite)
a third of a mug basmati rice
two-thirds of a mug chicken stock
1 mug frozen mixed vegetables
half a mug frozen leaf spinach

Steps:

Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

Nutrition Facts : Calories 663 calories, FatContent 13 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 92 grams carbohydrates, SugarContent 13 grams sugar, ProteinContent 50 grams protein, SodiumContent 1.94 milligram of sodium

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