Creole Skillet Dinner

• 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 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 medium sweet red pepper, julienned
• 1 medium green pepper, julienned
• 2 green onions, sliced
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon hot pepper sauce
• 2 tablespoons butter
• 1 cup sliced fresh mushrooms
• 1 medium tomato, chopped
• 1 cup frozen peas
• 1 pound boneless skinless chicken breasts, thinly sliced
• 2 tablespoons lemon juice
• 1/3 cup sliced almonds, toasted

1. In a saucepan, bring the broth, rice, onion, 1 teaspoon garlic, chili powder, salt, turmeric, pepper and bay leaf to a boil. Reduce heat; cover and simmer until rice is tender, about 20 minutes. Discard bay leaf.
2. 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 tomato and peas; heat through. Remove from the heat. Add rice; keep warm.
3. 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 almonds.

chicken broth, long grain rice, red onion, garlic, chili powder, salt, ground turmeric, pepper, bay leaf, sweet red pepper, green pepper, green onions, parsley, basil, thyme, hot pepper sauce, butter, mushrooms, tomato, frozen peas, chicken breasts, lemon juice, almonds

Taken from www.tasteofhome.com/recipes/creole-skillet-dinner/ (may not work)