Green Rice with Chicken, Peas, and Almonds
From Cooking Light2 medium onions, coarsely chopped
1/2 c flat leaf parsley
1/4 c EVOO
2 c long-grain rice
3 1/2 c chicken broth
1 lb chicken tenders, halved crosswise
Salt and freshly ground pepper
1 c frozen peas, thawed
1/2 c slivered almonds, lightly toasted
Juice of 1 lime
1. Pulse the onions and parsley in a food processor until finely chopped. In a large heavy saucepan, heat 2 tbsp olive oil over medium heat, add the onion mixture, and cook for 3 minutes. Stir in the rice and broth and bring to a boil. Lower the heat, cover and simmer for 15 minutes.
2. Meanwhile, add the remaining 2 tbsp olive oil to the skillet. Season the chicken with salt and pepper and add to the skillet. Cook for about 3 minutes each side. Add to the rice along with the peas and half of the almonds. Cover the rice and cook until heated through, about 5 minutes. Stir in the lime juice; season with salt and pepper to taste. Spoon into bowls and top with remaining almonds.