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Category: Poultry
Prep Time: Cook Time: Total Time:
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 Recipe
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.
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Simple Chicken and Rice
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Category: Poultry
Prep Time: Cook Time: Total Time:
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 Recipe
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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