Green Rice with Chicken, Peas and Almonds

A healthy delicious chicken dinner from Rachel Ray magazine.

Yield: 4 servings ( Serving Size: 4 )
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  • 2 whole(s) Medium onions Coarsely Chopped
  • 1/2 cup(s) flat-leaf parsley
  • 1/4 cup(s) Long -grain rice
  • 3 1/2 cup(s) Chicken broth
  • 1 pound(s) chicken tenders Halved crosswise, Salt and freshly ground pepper
  • 1 cup(s) Frozen peas Thawed
  • 1/2 cup(s) Slivered almonds Lightly toasted, juice of 1 lime


  1. 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. 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.
July 2011

This recipe is a personal recipe added by moham1964 and has not been tested or endorsed by MyRecipes.

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