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- 4 skinless, boneless chicken breast halves
- 1/4 cup Spiced Tomato-Mushroom Blend (see recipe below)
- 2 tablespoons olive oil
- 1 cup long grain rice
- 1 1/2 cups fresh sugar snap pea pods
- Fresh parsley (optional)
- Lemon wedges (optional)
1. Lightly coat chicken with 1 tablespoon of the spice 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 spice 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.
Yield: 2 cups
- 1 cup dried tomatoes (not oil pack)
- 1 ounce dried mushrooms* (shiitake or morel)
- 1/2 cup dried minced onion
- 2 tablespoons salt
- 1 tablespoon dried thyme
- 1 tablespoon cumin seed
- 2 teaspoons crushed red pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
1. 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.
- 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.
- Servings Per Recipe 8,
- cal. (kcal) 428,
- Fat, total (g) 9,
- chol. (mg) 82,
- sat. fat (g) 2,
- carb. (g) 46,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 4,
- pro. (g) 38,
- vit. A (IU) 49,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 18,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 117,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 625,
- Potassium (mg) 529,
- calcium (mg) 81,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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