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Green Rice with Chicken, Peas and Almonds

Yunhee Kim enlarge

By: Every Day with Rachael Ray Staff


people tried this recipe.

Wine Pairing Icon

PAIR WITH:

Matanzas Creek Winery Sauvignon Blanc 2005 (California)


  • 4 Servings
  • Prep 15 min
  • Cook 30 min

Ingredients:

  • 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

Hot stuff
Add a small seeded jalapeño to the food processor.

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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