Chicken And Rice Pilaf

I like making things I know my wife will like. So supper tonight was going to be something with chicken. My original thought was to make a stir fry, but have made a lot of them lately. So had to think of something else that she would like. I hadn’t done chicken breasts just simply fried in a few months so that was what I decided. Simply salt and pepper, fry in a little butter on medium heat. This takes about 5 minutes on each side in a covered pan. Next thing was what to have with it.

There are many options, baked potatoes, roasted potatoes, potato wedges. Vegetables are the same, just about anything would work. Looking in the fridge I realized I had a few mushrooms, half a red pepper, 3 green onions, and lots of parsley. They needed to be used so rice pilaf was my decision. Rice pilaf I knew my wife likes, so it’s a good choice. It’s also a simple thing to make.

1 cup rice

2 cups boiling water or stock

6 mushrooms sliced

1/2 onion diced

1/2 red pepper diced about 1/4 inch

1 rib celery chopped

3 green onions chopped

1 clove garlic minced

1/4 cup frozen peas

1/4 cup chopped parsley

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon soy sauce

1 tablespoon butter

Place the peas, parsley, soy sauce, and green onions in a casserole dish. Preheat a frying pan with the butter on medium high heat, add red pepper, celery, garlic, mushrooms, onion, salt and pepper. Cook for 2 minutes then add the rice and cook for 1 more minute. While this is been done boil water. Add everything from the frying pan to the casserole dish, then add 2 cups boiling water, stir with a fork. Cover and place in a preheated 350 oven. Bake for 20 minutes, stir and bake for an additional 20 minutes. Fluff with a fork and serve.