Creole Skillet Dinner Recipe

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

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.

Creole Skillet Dinner published in Taste of Home February/March 1996, p25