Green Rice with Chicken, Peas and Almonds |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 whole(s) medium onions coarsely chopped |
1/2 cup(s) flat-leaf parsley |
1/4 cup(s) long -grain rice |
3 1/2 cup(s) chicken broth |
1 pound(s) chicken tenders halved crosswise, salt and freshly ground pepper |
1 cup(s) frozen peas thawed |
1/2 cup(s) slivered almonds lightly toasted, juice of 1 lime |
Directions:
1. Pulse the onions and parsley in a food processor until finely chopped. In a large heavy saucepan, heat 2 tablespoons olive oil over medium heat, add the onion mixture and cook for 3 minutes. Stir in the rice and broth and bring to a boil. Lower the heat, cover and simmer for 15 minutes.
2. Meanwhile, add the remaining 2 tablespoons olive oil to the skillet. Season the chicken with salt and pepper and add to the skillet. Cook the chicken for about 3 minutes on each side. Add to the rice along with the peas and half of the almonds. Cover the rice and cook until heated through, about 5 minutes. Stir in the lime juice; season with salt and pepper to taste. Spoon into bowls and top with the remaining almonds.
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