EASTERN CHICKEN AND SAFFRON RICE

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[edit] Description

Makes 4 servings.

[edit] Ingredients

• 1 5-ounce package saffron long grain rice
• 4 boneless, skinless Chicken breast halves
• 2 tablespoons lime juice, divided
• 3/4 teaspoon salt, divided
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 medium onions, thinly sliced
• 1 teaspoon cumin
• 4 small tomatoes, quartered
• 1/2 cup chopped green pepper
• 1 tablespoon grated fresh ginger
• 1 teaspoon curry powder
• 1/2 teaspoon dried mint
• 1/4 cup skim milk

[edit] Directions

1. Cook rice according to package directions, using no margarine and shortest cooking time; set aside.
2. Sprinkle Chicken with 1 tablespoon lime juice, 1/2 teaspoon salt and pepper; set aside.
3. Heat oil in large skillet over medium temperature.
4. Add Onion, stirring and cooking until clear 5 minutes; remove from pan; keep warm.
5. Place Chicken in skillet; cook 3 minutes on each side or until opaque; remove and keep warm.
6. Add cumin, tomatoes, green pepper, ginger, curry powder, remaining 1 tablespoon lime juice and remaining 1/4 teaspoon salt to skillet.
7. Cook, uncovered, 10 minutes.
8. Arrange Chicken in 2-quart baking dish.
9. Top with half of cooked rice, onions and half of sauce in skillet.
10. Sprinkle with mint.
11. Layer remaining rice and sauce; pour milk over Chicken.
12. Cover; bake in 325 degree oven 30 minutes or until Chicken is tender and liquid is absorbed.