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Indian-Spiced Chicken with Wild Rice

Indian-Spiced Chicken with Wild Rice

Indian-Spiced Chicken with Wild Rice


Makes 4 servings


1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
4 boneless skinless chicken breasts (about 1 pound)
2 tablespoons olive oil
2 carrots, sliced
1 red bell pepper, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 package (6 ounces) long grain and wild rice mix
2 cups reduced-sodium chicken broth
1 cup raisins
1/4 cup sliced almonds


  1. Combine salt, cumin, black pepper, cinnamon and turmeric in small bowl. Rub spice mixture on both sides of chicken. Place chicken on plate; cover and refrigerate 30 minutes.
  2. Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
  3. Heat oil in large skillet over medium-high heat. Add chicken; cook 2 minutes per side or until browned. Remove chicken; set aside.
  4. Add carrots, bell pepper, celery and garlic to skillet; cook and stir 2 minutes. Add rice; cook 5 minutes, stirring frequently. Add seasoning packet from rice mix and broth; bring to a boil over high heat. Remove from heat; stir in raisins. Pour into prepared dish. Place chicken on rice mixture; sprinkle with almonds.
  5. Cover tightly with foil and bake 35 minutes or until chicken is no longer pink in center and rice is tender.

Nutritional Information

Sodium 993 mg
Protein 34 g
Fiber 4 g
Carbohydrate 67 g
Cholesterol 69 mg
Total Fat 17 g
Calories from Fat 28 %
Calories 544

Dietary Exchange

Fat 1-1/2
Meat 3
Vegetable 2
Fruit 2
Starch 2

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