Rainbow Rice and Veggie Pilaf

This recipe has been in my family for a very long time and is a very comforting and delicious dish for both kids and adults! It combines the delicious and familiar taste of rice with healthy helpings of protein and vegetables.


  • Two breasts of chicken (you can also use a combination of breast, leg, and thigh)
  • 1 cup of rice (jasmine or basmati work well)
  • 2 cups of chicken broth (or water)
  • 1 medium yellow onion
  • 2 large carrots
  • 1 cup of peas (frozen is fine)
  • 1 cup of diced mushrooms
  • 1 cup of corn (frozen is fine)
  • Salt and pepper to taste
  • Olive oil
  • Coriander seeds (optional)


Boil the chicken until well cooked. We will be using the broth, so do not throw it out. While the chicken is boiling, wash the rice, chop the onions and mushrooms, and shred or dice the carrots. Once the chicken is done cooking, let it cool and then shred or dice it.

In a medium sized pan, heat the olive oil. Add the chopped onions and sauté until they are translucent. Add the chicken, carrots, corn, peas, and mushrooms to the mix and continue cooking for five minutes. Add the uncooked rice and the chicken broth. Stir together, cover and reduce heat to low. Cook on low heat until the liquid has been completely absorbed by the rice. Turn off the heat and enjoy!

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