4 cups chicken broth, homemade
2 1/2 cups rice, uncooked
1 cup red onion, chopped
3 cloves minced garlic, divided
1 1/4 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 bay leaf
1 sweet red pepper, julienne
1 green pepper, julienne
2 green onions, sliced
1 teaspoon fresh parsley, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
2 Tablespoons oil
1 cup fresh mushrooms, sliced
1 medium tomato, chopped
1 cup frozen peas
1 pound boneless and skinless chicken
breasts, thinly sliced
2 Tablespoons lemon juice
1/3 cup sliced almonds, toasted
In a saucepan, bring broth, rice, onion, 1 tsp garlic,
chili powder, salt, turmeric, pepper, bay leaf to boil.
Reduce heat; cover, simmer 20 minutes or till rice is
tender. Discard bay leaf. In skillet over medium-high
heat, sauté the next seven ingredients and remaining
garlic in oil for 2 minutes. Add mushrooms; cook till
peppers are crisp-tender. Add tomato and peas; heat
through. Add rice; keep warm. Over medium-high
heat, cook and stir chicken in lemon juice until no
longer pink. Add to rice mixture; toss. Top with
almonds.
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