Ingredients:
1 cup basmati rice or 1 cup other long grain rice
2 cups cold water
2 teaspoons chicken base ( like Better Than Bouillon,or 2 tsp chicken bouillon granules)
1 tablespoon finely shredded orange zest
1/4 teaspoon salt
4 medium boneless skinless chicken breast halves, pounded thin
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon olive oil
1/4 cup chopped green onions
2 teaspoons finely shredded orange zest
1 cup orange juice ( 2 large or 3-4 medium oranges, But you don’t need to use fresh squeezed)
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
2 tablespoons raisins, coarsely chopped
Directions:
In a saucepan, bring the water to a boil over high heat.
Add the rice, chicken base or bouillon, 1 Tbsp orange peel and the 1/4 tsp salt.
Return to boiling, cover, reduce heat to low, and cook for 15 minutes.
Remove from heat and keep covered.
Lightly sprinkle the chicken with salt and pepper.
Melt the butter or margarine in a skllet over medium heat, then add the olive oil.
Cook the chicken for 3-5 minutes on each side, remove from pan and keep warm.
Add the green onions to the pan drippings and cook over low heat for 1 minute, stirring frequently.
Add the remaining ingredients.
Turn heat back up to medium high and add the chicken back to the pan.
Cook for 5 more minutes, stirring frequently.
Fluff the rice with a fork.
Spoon rice on serving dishes, and top with chicken.
Spoon sauce over chicken.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.