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Chicken Pilaf Saute

By: Dorothy Schmidt

"I like to see how much I can 'dress up' leftovers as an exciting new meal. Here's a flavorful combination that I often serve guests when I'm short on time."

Rate/Review | Read Reviews (6)

Prep Time:
5 Min

Cook Time:
45 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 cups cubed, cooked chicken
1 cup uncooked long grain rice
1/4 cup chopped onion
3 tablespoons butter or margarine
3 chicken bouillon cubes
2 1/2 cups boiling water
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup chopped fresh tomatoes
1/2 cup slivered almonds, toasted

Directions

In a skillet over medium heat, saute chicken, rice and onion in butter for 10 minutes. Dissolve bouillon in water. Add salt, thyme and pepper; stir to mix. Pour into skillet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and almonds. Cover and cook for 15-20 minutes or until rice is tender.