Chicken & Wild Rice with Indian Flavors
the Editors of Publications International, Ltd.
Chicken & Wild Rice with Indian Flavors
Did you know that wild rice isn't rice at all? It's actually a long-grain marsh grass? No matter, it's still considered a healthy carbohydrate and it complements the complex flavors of this delicious Indian dish perfectly.
Yield
Makes 4 servings
Ingredients
| 3/4 | teaspoon salt |
| 3/4 | teaspoon ground cumin |
| 1/2 | teaspoon black pepper |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground turmeric |
| 4 | boneless skinless chicken breast halves (about 1-1/2 pounds) |
| 1-1/4 | cups chicken broth |
| 1 | cup water |
| 3/4 | cup wild rice |
| 2 | tablespoons olive oil, divided |
| 1 | onion, chopped |
| 2 | carrots sliced |
| 1 | red bell pepper, chopped |
| 1 | stalk celery, chopped |
| 2 | cloves garlic, minced |
| 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 breasts. Place chicken on plate; cover and refrigerate at least 30 minutes or up to 3 hours.
- Meanwhile, bring chicken broth and water to a boil in large saucepan. Stir in wild rice. Cover; reduce heat to low. Cook about 45 minutes or until rice is almost tender.
- When rice is almost done, preheat oven to 350°F. Coat 13X9-inch baking dish with nonstick cooking spray. Heat 1 tablespoon oil in large skillet over medium heat. Add chicken and brown on both sides; set aside.
- Add remaining 1 tablespoon oil to same skillet. Cook and stir onion, carrots, bell pepper, celery and garlic 5 to 10 minutes or until crisp-tender.
- Stir vegetables into cooked rice in saucepan. Spread rice-vegetable mixture in prepared baking dish. Top with chicken breasts; sprinkle with almonds. Cover tightly with foil; bake 30 minutes or until chicken is no longer pink in center and rice is tender.
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