Ingredients
4 cups chicken broth2-1/2 cups uncooked long grain rice1 cup chopped red onion3 garlic cloves, minced, divided1-1/4 teaspoons chili powder1 teaspoon salt1/2 teaspoon ground turmeric1/4 teaspoon pepper1 bay leaf1 medium sweet red pepper, julienned1 medium green pepper, julienned2 green onions, sliced1 teaspoon chopped fresh parsley1/2 teaspoon dried basil1/2 teaspoon dried thyme1/4 teaspoon hot pepper sauce2 tablespoons butter1 cup sliced fresh mushrooms1 medium tomato, chopped1 cup frozen peas1 pound boneless skinless chicken breasts, thinly sliced2 tablespoons lemon juice1/3 cup sliced almonds, toasted
Preparation
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.
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.
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.
