TLC Cooking "Indian-Spiced Chicken with Wild Rice"

Indian-Spiced Chicken with Wild Rice

Indian-Spiced Chicken with Wild Rice

YIELD Makes 4 servings
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INGREDIENTS

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

PREPARATION:

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.
Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
Heat oil in large skillet over medium-high heat. Add chicken; cook 2 minutes per side or until browned. Remove chicken; set aside.
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.
Cover tightly with foil and bake 35 minutes or until chicken is no longer pink in center and rice is tender.

This recipe appears in: Middle Eastern

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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