Eastern Chicken and Saffron Rice

Description

Makes 4 servings

Ingredients

• 1 x 5-ounce package saffron long-grain rice
• 4 boneless, skinless chicken breast halves
• 2 tablespoons lime juice, divided
• ¾ teaspoon salt, divided
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 medium onions, thinly sliced
• 1 teaspoon cumin
• 4 small tomatoes, quartered
• ½ cup chopped green pepper
• 1 tablespoon grated fresh ginger
• 1 teaspoon curry powder
• ½ teaspoon dried mint
• ¼ cup skim milk

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, ½ 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 ¼ 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°F oven 30 minutes or until chicken is tender and liquid is absorbed.