Meal: Creole Skillet Dinner

Servings: 6

Prep Time: 30 minutes

Ingredients

1 lb chicken breasts, thinly sliced

2 cups chicken broth

1.25 cups uncooked long grain rice

1 cup chopped red onion

1.5 tsp minced garlic

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp ground turmeric

1/8 tsp pepper

1 bay leaf

1 red pepper, julienned

1 green pepper, julienned

2 green onions, sliced

1 tsp minced parsley

1/2 tsp dried basil

1/2 tsp dried thyme

1/4 tsp hot pepper sauce

2 tbsp butter

1 cup frozen peas

2 tbsp lemon juice

1/3 cup sliced almonds, toasted

Directions

1. In saucepan, bring broth, rice, red onion, 1 tsp garlic, chili powder, salt, turmeric, pepper, and bay leaf to boil.

2. Reduce heat; cover and simmer 15 minutes or until rice is tender; discard bay leaf.

3. In a large skillet, cook and stir peppers, green onions, parsley, basil, thyme, hot pepper sauce, and 1/2 tsp garlic in butter over medium-high heat until peppers are crisp-tender.

4. Add peas to skillet; heat through.

5. Remove from heat; add rice and keep warm.

6. In another skillet, cook and stir chicken in lemon juice over medium-high heat until done.

7. Add chicken to rice mixture; toss.

8. Sprinkle with almonds; serve.