Three Pepper Pilaf

Three Pepper Pilaf

18

"A rice based dish with a rainbow bell pepper twist."

Ingredients

{{adjustedServings}} servings 467 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 83.1g
  • 27%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 551 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
  2. In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.
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Reviews

18
  1. 24 Ratings

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I got so many compliments on this! We finished it off in no time it was so good! I use brown rice which I cooked in chickn broth or stock, boiled chicken breast in chicken stock/ broth (sometime...

I made this for the first time and I'm not really a "try new things" person, it was FANTASTIC! my 2 year old loved it...not too spicy, not too bland. It was so delicious. I just bolied the chick...

Wow! This is so great, and really colorful, which is always nice. It says it serves 4, but these are big servings, and we got 5 out of it with no modifications.