Indian-Spiced Chicken with Wild Rice

Indian-Spiced Chicken with Wild Rice Photo
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:

  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.
This recipe appears in: Middle Eastern
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