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Wild Rice And Almonds With Chili Chicken Breasts

Make Wild Rice And Almonds With Chili Chicken Breasts at home with Wild Rice, Water, Bay Leaf, Boned And Skinned Chicken Breast Halves, and Fresh Lemon Juice. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3/4 cup
• 1 1/2 cup
• 1
• 4
• 1 tsp
• 1 tsp
• 1 tsp
• 1/2 cup
• 1/4 cup
• 1 tbsp
• 1/4 tsp
• 1

Method (preview)

1. 1

   In medium saucepan over medium-high heat, bring rice, water and bay leaf to boil.

2. 2

   Reduce heat to medium-low; cover and simmer about 40 minutes until rice is tender and water is absorbed.

3. 3

   Rub chicken with lemon juice and sprinkle with chili powder (about 1/8 teaspoon per side).

4. 4

   Heat oil in nonstick skillet over medium-high heat.

5. 5

   Add chicken; saute 3 minutes, then turn over chicken and cover skillet.

6. 6

   Cook 8 to 10 minutes until juices run clear when chicken is pierced with knife point.

7. 7

   When rice is cooked, reduce heat to medium-low.

8. 8

   Mix in onions, almonds and lemon peel to heat through; mix in salt.

9. 9

   Divide rice and chicken among four plates.

10. 10

    Serve with lemon wedges.

11. 11

    To toast almonds, spread in an ungreased baking pan.

12. 12

    Place in 350F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning.