2-1/2 C. uncooked long grain rice

1 C. chopped red onion

3 garlic cloves, minced, divided

1-1/4 tsp. chili powder

1 tsp. salt

1/2 tsp. ground turmeric

1/4 tsp. pepper

1 bay leaf

1 medium sweet red pepper, julienned

1 medium green pepper, julienned

2 green onions, sliced

1 tsp. chopped fresh parsley

1/2 tsp. dried basil

1/2 tsp. dried thyme

1/4 tsp. hot pepper sauce

2 tsp. butter

1 C. sliced fresh mushrooms

1 medium tomato, chopped

1 C. frozen peas

1 pound boneless skinless chicken breasts, thinly sliced

2 tsp. lemon juice

1/3 C. sliced almonds, toasted

 

In a saucepan, bring the broth, rice, onion, 1 tsp. 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, sauté 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.