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.

Check out more recipes for Middle Eastern

Chicken Wild Rice with Indian Flavors

Yield

Ingredients

Preparation