1 (16-ounce) can fat-free, less-sodium chicken broth
1 cup uncooked basmati or long-grain rice
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon black pepper
1 large onion, cut into 12 wedges
1 cup (1-inch) pieces red bell pepper
1 cup (1-inch) pieces green bell pepper
2 tablespoons chopped cashews
2 teaspoons olive oil
How to Make It
To prepare marinade, combine first 3 ingredients in a shallow dish, and add chicken, turning to coat. Cover and chill 1 hour. Drain; discard marinade.
To prepare rice, bring raisins and broth to a boil in a medium saucepan. Add rice. Cover; reduce heat. Simmer 20 minutes or until liquid is absorbed. Keep warm.
To prepare spice mix, combine chili powder, cumin, salt, and black pepper in a small bowl. Rub 1 tablespoon spice mix over chicken. Combine remaining spice mix, onion, and bell peppers in a bowl, tossing to coat. Thread vegetables alternately onto 3 (12-inch) skewers.
Place kebabs and chicken on a grill rack coated with cooking spray; grill 7 minutes on each side or until chicken is done and vegetables are tender.
Remove the vegetables from skewers. Combine cooked rice, vegetables, cashews, and oil in a large bowl; toss well. Serve with chicken.