Simple Chicken and Rice
Ingredients:
4 skinless, boneless chicken breast halves (I use thighs)
¼ cup Spiced Tomato-Mushroom Blend (see recipe below)
2 T olive oil
1 cup long grain rice
1 ½ cups fresh sugar snap pea pods
Fresh parsley (optional)
Lemon wedges (optional)
Directions
1. Lightly coat chicken with 1 tablespoon of the spice blend.
2. In large skillet cook chicken in hot olive oil over medium heat for 2 minutes on each side; remove from skillet. Stir remaining spice blend and rice into skillet; cook 1 minute. Add 2-1/2 cups water (for a bit more flavor, use chicken broth); return chicken to skillet. Bring to boiling. Reduce heat. Simmer, covered, 15 minutes.
3. Add pea pods to skillet. Cover. Cook 5 minutes more or until rice is tender. Serve with parsley and lemon wedges. Makes 4 servings.
Spiced Tomato-Mushroom Blend
Yield: 2 cups
Ingredients:
1 cup dried tomatoes (not oil pack)
1 oz. dried mushrooms** (shiitake or morel)
½ cup dried minced onion
2 tablespoons salt
1 tablespoon dried thyme
1 tablespoon cumin seed
2 teaspoons crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground cardamom
½ teaspoon ground black pepper
Directions
In large bowl combine all ingredients. Place the mixture, one-fourth at a time, in blender. Cover and blend 30 seconds or until tomatoes are finely chopped. Transfer to storage container. Refrigerate; use seasoning blend within 1 month. Makes 8 (1/4-cup) portions.
**To remove grit from dried mushrooms, place in sieve and rinse under cold running water. Drain and pat dry. Place on baking sheet. Bake at 350 degrees F for 10 minutes or until dry and crisp.
Happy eating,
Elizabeth
