3 Tbsp butter or olive oil
2 C uncooked long-grain white or brown rice
1 small yellow onion, finely chopped
3 carrots, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 C frozen corn
1 C frozen peas
4 C chicken broth
1 lb boneless, skinless chicken breasts, cubed
1 tsp salt
1/2 tsp pepper
Chopped fresh parsley, for garnish
Heat olive oil or butter in a skillet. Sauté rice, garlic, and onion, until rice is lightly toasted. 6-8 minutes.
Add 2 C broth to rice and bring to a boil.
Pour all ingredients into crock pot, ensuring rice is covered by liquid.
Cook on low for 4-6 hours, or until rice and chicken are cooked.
Sprinkle with fresh parsley.