Three Pepper Pilaf

Three Pepper Pilaf

18

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

servings 467 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

18
  1. 24 Ratings

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Most helpful positive review

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...

Most helpful critical review

Had two chicken thighs and three pepper halves and was looking for a recipe. This fit the bill. Decided to make half a recipe planning to follow it exactly. If you cook the rice 20 minutes bef...

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.

I didn't have turmeric so I substituted oregano and thyme. I liked this ok with rice, but the second time I made it I used couscous instead. I also sauteed the peppers, mushrooms, tomatoes and...

Awesome! I think the turmeric is an important part. I bought it for this recipe and really liked it. I used frozen chicken breasts (2). I added more water to the stock (maybe about 3 cups mor...

What a great rice dish!! I followed the recipe exactly. My whole family loved it including my picky 3 and 14 year old kids.

Had two chicken thighs and three pepper halves and was looking for a recipe. This fit the bill. Decided to make half a recipe planning to follow it exactly. If you cook the rice 20 minutes bef...

Considering all the fresh vegestables in this recipe, I was expecting a very flavorful dish. Although it smelled good, I found this to be vitually tasteless. It also required a fair amount of pr...

It took quite a bit of time and effort to make but was worth it, though i wouldn't make it every week. Lovely mix of flavours and very filling.