Italian-Spiced Chicken With Wild Rice

I love chicken and rice dishes and this one is easy to prepare and at the same time impressive looking to serve to guests. Hope you enjoy.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 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
• 1⁄4 cup  sliced almonds

Directions

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