1.Wash hands with soap and warm water. Wash produce well and chop as directed.
2.In a large saucepan, bring broth to a boil. Reduce to a simmer.
3.Heat a large sauté pan over medium-high heat. Add the oil and brown chicken pieces on all sides then push to one side of pan.
4.On empty side of pan, stir in onion, garlic and red and yellow pepper then cook until soft and fragrant (about 4 minutes).
5.Push vegetables to side of pan and stir in rice. Cook for 2-3 minutes, stirring constantly until grains of rice start to become clear.
6.Stir in carrots and ½ cup broth.
7.Stir mixture constantly until moisture is absorbed.
8.Keep adding broth ½ cup at a time until all moisture is absorbed.
9.If using, add sliced asparagus and cook for 4-5 minutes until bright green.
10.Stir in parmesan cheese and parsley.
11.Serve immediately. Enjoy!
6 servings
1 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.