Chicken and Veggie Pilaf

New fav! Healthy, tasty, and made of stuff I always have around.  Rather than use the half cup of butter the recipe originally called for, I switched it up with just a touch of olive oil which worked out wonderfully.

Chicken and Veggie Pilaf

• 2 cups cooked chicken, cut in cubes
• 1 tablespoons olive oil
• 1/2 cup chopped pecans
• 1/2 large onion, chopped
• 1 teaspoon salt
• 1/4 - 1/2 teaspoon ground black pepper, amount depending on spiciness that you desire
• 1/4 teaspoon ground coriander
• 1 1/2 cups uncooked long grain rice
• 3 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes, with juices
• 1 1/2 cups frozen peas and carrots

Cook rice with chicken broth in place of water. Meanwhile heat oil in your largest saucepan over medium-high heat. Add chicken and onions and cook for 3 minutes. Add the pecans, peas and carrots and cook for 2 minutes longer. Add salt, pepper, and coriander. Add the tomatoes and heat through.  Add cooked rice, and mix all together. Heat through and simmer until most juices are absorbed. Remove from heat and let stand for 5 minutes.