Ingredients:
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
4 boneless skinless chicken breasts ( about 1 pound)
2 tablespoons olive oil
2 carrots, sliced
1 red bell peppers, chopped
1 celery ribs, chopped
2 garlic cloves, minced
1 (6 ounce) packages long grain and wild rice blend
2 cups chicken broth
1 cup raisins
1/4 cup sliced almonds
Directions:
Combine salt, cumin, black pepper, cinnamon and turmeric in small bowl. Rub spice mixture on both sides of chicken. Place chicken on plate; cover and refrigerate 30 minutes.
Preheat oven to 350. Spray 13×9-inch baking dish with nonstick cooking spray.
Heat oil in large skillet over medium-high heat. Add chicken; cook 2 minutes per side or until browned. Remove chicken; set aside.
Place carrots, bell pepper, celery and garlic in same skillet. Cook and stir 2 minutes. Add rice; cook 5 minutes, stirring frequently.
Add seasoning packet from rice mix and broth, bring to a boil over high heat.
Remove from heat; stir in raisins.
Pour into prepared dish. Place chicken on rice mixture; sprinkle with almonds.
Cover tightly with foil and bake 35 minutes or until chicken is no longer pink in center and rice is tender.
Servings: 4
Time preparation: 15 min.
Time total: 85 min.