Alliance for a Healthier Generation Alliance Smart Foods Planner
Find a Recipe

Chicken & Brown Rice Pilaf


  1. Prepare 2 12x20x2 ½  pans with ¼ cup oil, spreading evenly on the bottom of the pans.
  2. Mix together peppers, onions, tomatoes and juice, garlic powder and thyme.
  3. Divide ingredients into halves, add to each pan. Add  5 lbs of chicken to each pan.
  4. Add 1 lb of brown rice to  each pan.
  5. Reconstitute chicken base with water to make a broth, pour 1 quart of broth into each pan.
  6. Cover pans with plastic wrap/parchment paper then foil. Seal pans tightly.
  7. Cook in convection oven at 350? F for about 50 minutes or in the steamer for about 45 minutes. Check rice for doneness.




Additional Serving Suggestions

  • Garnish with fresh cilantro or parsley and a pimento strip.
  • USDA diced or fajita chicken may be used to make this dish.

You must Log In to post a comment.


Be the first to comment!


Makes 60 (6 oz.) portions

  • 10 lbs. Chicken, precooked
  • 2 lbs. Onions, diced
  • 2 lbs. Sweet bell peppers (red/green), diced
  • 16 oz. Whole canned tomatoes, in juice
  • 1 Tbsp. Garlic powder
  • 1 Tbsp. Thyme leaves
  • 4 Bay leaves
  • 2 lbs. Brown rice, parboiled
  • 8 oz. Chicken base, lower sodium
  • 2 quarts Hot water
  • ½ c. Vegetable oil