Enjoy easy Chicken and Rice Pilaf tonight. This chicken and rice pilaf is a one-pot dish that comes together as part of a perfect weeknight meal.
What You Need
Original recipe yields 6 servings
3 slices OSCAR MAYER Bacon, cut into 1-inch pieces
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 onion, chopped
1 red pepper, chopped
3/4 lb. fresh sugar snap peas, cut diagonally in half
2 Tbsp. water
3 cups hot cooked long-grain brown rice
2 Tbsp. KRAFT Grated Parmesan Cheese
3 Tbsp. chopped fresh parsley
Add To Shopping List
Let's Make It
Cook and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add onions and peppers to skillet; cook and stir 3 min. Stir in peas and water; cover. Simmer 4 to 5 min. or until vegetables are crisp-tender. Stir in rice; transfer to serving plate.
Top with chicken, cheese, parsley and bacon.
Season chicken with 1/2 tsp. black pepper before adding to skillet.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 80g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.