Chicken Wild Rice with Indian Flavors

Chicken & Wild Rice with Indian Flavors

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.


Makes 4 servings


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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