Italian-Spiced Chicken With Wild Rice

• 12 teaspoon salt
• 12 teaspoon ground cumin
• 12 teaspoon black pepper
• 14 teaspoon ground cinnamon
• 14 teaspoon ground turmeric
• 4 boneless skinless chicken breasts (about 1 pound)
• 2 tablespoons olive oil
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 1 (6 ounce) package long grain and wild rice blend
• 2 cups chicken broth
• 1 cup raisins
• 14 cup sliced almonds

1. Combine salt, cumin, black pepper, cinnamon and turmeric in small bowl.
2. Rub spice mixture on both sides of chicken.
3. Place chicken on plate; cover and refrigerate 30 minutes.
4. Preheat oven to 350.
5. Spray 13x9-inch baking dish with nonstick cooking spray.
6. Heat oil in large skillet over medium-high heat.
7. Add chicken; cook 2 minutes per side or until browned.
8. Remove chicken; set aside.
9. Place carrots, bell pepper, celery and garlic in same skillet.
10. Cook and stir 2 minutes.
11. Add rice; cook 5 minutes, stirring frequently.
12. Add seasoning packet from rice mix and broth, bring to a boil over high heat.
13. Remove from heat; stir in raisins.
14. Pour into prepared dish.
15. Place chicken on rice mixture; sprinkle with almonds.
16. Cover tightly with foil and bake 35 minutes or until chicken is no longer pink in center and rice is tender.

salt, ground cumin, black pepper, ground cinnamon, ground turmeric, chicken breasts, olive oil, carrots, red bell pepper, celery, garlic, long grain, chicken broth, raisins, almonds

Taken from www.food.com/recipe/italian-spiced-chicken-with-wild-rice-162118 (may not work)