The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Simple Chicken and Rice Recipe. Enjoy cooking tasty rice dishes and learn how to make Simple Chicken and Rice.
The chicken in this main dish recipe is lightly coated with a spiced tomato-and-mushroom blend. If you are looking for a timesaving dish to prepare, you can mix up the tomato-and-mushroom blend in advance to be used when you are ready to heat up the skillet. Enjoy it served on top of cooked rice or egg noodle pasta.
Ingredients
4 skinless, boneless chicken breast halves
1/4 cup Spiced Tomato-Mushroom Blend, (recipe below)
2 Tbsp. olive oil
1 cup long grain rice
1-1/2 cups fresh sugar snap pea pods
Fresh parsley (optional)
Lemon wedges (optional)
Spiced Tomato-Mushroom Blend
1 cup dried tomatoes (not oil-packed)
1 oz. dried mushrooms (shiitake or morel)*
1/4 cup dried minced onion
2 Tbsp. salt
1 Tbsp. dried thyme
1 Tbsp. cumin seed
2 tsp. crushed red pepper
1 tsp. garlic powder
1 tsp. ground cinnamon
1 tsp ground cumin
1 tsp. ground cardamom
1/2 tsp. ground black pepper
Directions
1. Lightly coat chicken with 1 tablespoon of the spiced blend.
2. In large skillet cook chicken in hot olive oil over medium heat for 2 minutes on each side; remove from skillet. Stir remaining spiced blend and rice into skillet; cook 1 minute. Add 2-1/2 cups water; return chicken to skillet. Bring to boiling. Reduce heat. Simmer, covered, 15 minutes.
3. Add pea pods to skillet. Cover. Cook 5 minutes more or until rice is tender. Serve with parsley and lemon wedges. Makes 4 servings.
4. Spiced Tomato-Mushroom Blend:In large bowl combine all ingredients. Place the mixture, one-fourth at a time, in blender. Cover and blend 30 seconds or until tomatoes are finely chopped. Transfer to storage container. Refrigerate; use seasoning blend within 1 month. Makes 8 (1/4-cup) portions.
5. *Test Kitchen Tip:To remove grit from dried mushrooms, place in sieve and rinse under cold running water. Drain and pat dry. Place on baking sheet. Bake at 350 degrees F for 10 minutes or until dry and crisp.
recipe source BHG.com
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