Creole Skillet Dinner

Name: Creole Skillet Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings.
Cuisine: North America, Cajun
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

TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD: 8 servings.

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

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

1. 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 until rice is tender, about 20 minutes. Discard bay leaf.
2. In a skillet over medium-high heat, saute the next 7 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.
3. In another skillet, cook and stir chicken in lemon juice over medium-high heat until no longer pink. Add to rice mixture; toss. Top with almonds.

Nutrition Facts

1-1/4 cups: 491 calories, 10g fat (3g saturated fat), 52mg cholesterol, 1131mg sodium, 75g carbohydrate (6g sugars, 5g fiber), 26g protein.