Green Rice with Chicken, Peas and Almonds   From Every Day with Rachael Ray October 2006 FOUR SERVINGS Prep Time: 15 min Cook Time: 30 min 2 medium onions, coarsely chopped 1/2 cup flat-leaf parsley 1/4 cup extra-virgin olive oil 2 cups long-grain rice 3 1/2 cups chicken broth 1 pound chicken tenders, halved crosswise Salt and freshly ground pepper 1 cup frozen peas, thawed 1/2 cup slivered almonds, lightly toasted Juice of 1 lime 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. Sunday: Cauliflower Soup with Bacon Toasts Monday: Spaghetti Squash and Meatballs Tuesday: Pork Chops with Sweet-Potato Salad Wednesday: Fish Stick Po' Boys Thursday: Parmesan Polenta Pie with Sausage and Broccoli Friday: Green Rice with Chicken, Peas and Almonds Saturday: Beef and Potato Stroganoff Your Shopping List

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