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Creole Skillet Dinner

While living in Canada, I sampled this colorful dish at a neighbor's. The following Christmas, I served it instead of my traditional turkey, and I received numerous compliments on it. I frequently substitute shrimp or sausage for the chicken...or add all three. -Bonnie Brann, Pasco, Washington

6-8 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

4 cups chicken broth
2-1/2 cups uncooked long grain rice
1 cup chopped red onion
3 garlic cloves, minced, divided
1-1/4 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 bay leaf
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
2 green onions, sliced
1 teaspoon chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
2 tablespoons butter
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1 cup frozen peas
1 pound boneless skinless chicken breasts, thinly sliced
2 tablespoons lemon juice
1/3 cup sliced almonds, toasted

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Creole Skillet Dinner (continued)

Directions

In a saucepan, bring the broth, rice, onion, 1 teaspoon garlic, chili
powder, salt, turmeric, pepper and bay leaf to a boil. Reduce heat;
cover and simmer 20 minutes or until rice is tender. Discard bay
leaf.
In a skillet over medium-high heat, saute the next seven ingredients
and remaining garlic in butter for 2 minutes. Add mushrooms; cook
until peppers are crisp-tender. Add tomato and peas; heat through.
Remove from the heat. Add rice; keep warm.
In a skillet, cook and stir chicken in lemon juice over medium-high
heat until no longer pink. Add to rice mixture; toss. Top with
almonds. Yield: 6 servings.

Nutrition Facts: 1-1/4 cup equals 491 calories, 10 g fat (3 g saturated fat), 52 mg cholesterol, 1,131 mg sodium, 75 g carbohydrate, 5 g fiber, 26 g protein.