Carrot Chicken Pilaf

Carrot Chicken Pilaf 
1 lb boneless skinless chicken, cubed
1/4 cup butter
1-1/2 cups uncooked long grain rice
5 medium carrots, sliced
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
4 cups chicken broth (2 cans)
2 tablespoons minced fresh parsley

In a large skillet, brown chicken in butter.  Remove and keep warm.  Add the rice, carrots, onion, mushrooms, and red pepper to the skillet.  Cook and stir until rice is browned.  Stir in broth and put chicken back into skillet with mixture.  Bring to boil.  Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.  Stir in parsley.  Let stand for 5 minutes before serving.

**This recipe was OK.  I didn't make it with the red pepper or onion-I will try it with the pepper and onion next time, as it was very plain.