Almond Rice Chicken
½ c green onion, chopped fine
20 oz boneless chicken tenders
2 T olive oil
1 T parsley
1 c long-grain rice
¼ t salt
14 oz can chicken broth
2 oz pkg slivered almonds, lightly toasted
Sauté onion in 1 T oil. Stir in, parsley, rice, salt and broth. Bring to a boil. Cover and simmer for 20 min. Meanwhile, heat 1 T oil in another skillet. Sauté chicken for 3 min on each side, until done. Combine all together w/ almonds.
½ bag fresh broccoli florets
¼ c shredded cheddar
Steam broccoli; drain. Add cheese and re-cover to melt.
We had this with a green salad, instead of broccoli. Also, I cooked my rice separately from the chicken mixture. Regular rice never seems to work for me in these types of recipes, it always turns out too under-done and crunchy. Yuck. I cooked the rice with the chicken broth in our rice cooker (that always manages to burn things to the bottom) and then tossed it into the chicken stuff at the end. It worked out well, and it all tasted just fine. Even though John is not an almond fan, he has admitted that he'll eat them when they're in something like this.
Final thoughts on this dish: It was pretty good. I suppose we could eat this again. I think it needed "something" else in the flavor department. Maybe more pepper.