Chicken Pilaf

• 1 c. uncooked regular long grain rice
• 1 1/2 c. chopped onion
• 1 c. dry white wine or apple juice
• 1 Tbsp. chopped fresh or 1 tsp. dried thyme
• 1/4 tsp. pepper
• 3 to 3 1/2 c. chicken broth
• 1 1/2 lb. skinless, boneless chicken breast, cut into 2-inch pieces
• 1 (10 oz.) pkg. frozen green peas, thawed
• 3 Tbsp. chopped fresh parsley

1. Spray a 3-quart saucepan with cooking spray.
2. Heat pan over medium-high heat.
3. Cook rice in pan abut 5 minutes or until light brown, stirring occasionally.
4. Reduce heat to medium.
5. Add onions, wine, thyme and pepper.
6. Cook 2 minutes or until liquid has evaporated.
7. Stir in 1 cup of broth and cook until liquid is absorbed, stirring occasionally.
8. Add 1 cup of broth and cook until absorbed, stirring occasionally.
9. Add chicken, peas and last of the broth.
10. Cover and cook 5 minutes more.
11. Continue to stir occasionally to keep rice from sticking; let it cook on low until liquid is gone, chicken is tender and rice is done.

rice, onion, white wine, thyme, pepper, chicken broth, skinless, frozen green peas, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=351053 (may not work)