Creole Skillet Dinner

By bakers_delight85

I frequently substitute shrimp or sausage for the chicken...or add all three.

Ingredients

• 4 cups chicken broth
• 2-1/2 cups uncooked long grain rice
• 1 cup chopped red onion
• 3 garlic cloves, minced, divided
• 1-1/4 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. ground turmeric
• 1/4 tsp. pepper
• 1 bay leaf
• 1 medium sweet red pepper, julienned
• 1 medium green pepper, julienned
• 2 green onions, sliced
• 1 tsp. chopped fresh parsley
• 1/2 tsp. dried basil
• 1/2 tsp. dried thyme
• 1/4 tsp. hot pepper sauce
• 2 Tbsp. butter
• 1 cup sliced fresh mushrooms
• 1 medium tomato, chopped
• 1 cup frozen peas
• 1 pound boneless skinless chicken breasts, thinly sliced
• 2 Tbsp. lemon juice
• 1/3 cup sliced almonds, toasted

Preparation

Step 1

In a saucepan, bring the broth, rice, onion, 1 tsp. garlic, chili powder, salt, turmeric, pepper and bay leaf to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Discard bay leaf. In a skillet over medium-high heat, saute the next seven ingredients and remaining garlic in butter for 2 minutes. Add mushrooms; cook until peppers are crisp-tender. Add the tomato and peas; heat through. Remove from the heat. Add rice; keep warm. In a skillet, cook and stir chicken in lemon juice over medium-high heat until no longer pink. Add to rice mixture; toss. Top with the almonds.