Simple Chicken and Rice Chicken is lightly coated with a spiced tomato-mushroom blend for this skillet main dish recipe. Make the blend ahead of time to ease preparation. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 20, 2013 Print Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 8 Jump to Nutrition Facts Ingredients 4 skinless, boneless chicken breast halves ¼ cup Spiced Tomato-Mushroom Blend (see recipe below) 2 tablespoon olive oil 1 cup long grain rice 1 ½ cup fresh sugar snap pea pods Fresh parsley (optional) Lemon wedges (optional) Spiced Tomato-Mushroom Blend 1 cup dried tomatoes (not oil pack) 1 ounce dried mushrooms* (shiitake or morel) ½ cup dried minced onion 2 tablespoon salt 1 tablespoon dried thyme 1 tablespoon cumin seed 2 teaspoon crushed red pepper 1 teaspoon garlic powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground cardamom ½ teaspoon ground black pepper Directions Lightly coat chicken with 1 tablespoon of the spice blend. 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. 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. * 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. Print Nutrition Facts (per serving) 428 Calories 9g Fat 46g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 428 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 82mg 27% Sodium 625mg 27% Total Carbohydrate 46g 17% Total Sugars 4g Protein 38g Vitamin C 5.9mg 30% Calcium 80.8mg 6% Iron 4mg 22% Potassium 529mg 11% Folate, total 116.9mcg Vitamin B-12 0.5mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.