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.

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.

*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.