Mixed Spice Chicken and Rice

We bought a packet of "Mixed Spice" at a Mideastern grocery store a few weeks ago, and then realized we didn't know what to do with it, so we made this tonight. "Mixed Spice" is similar to Allspice in flavor, so I think it would be safe to substitute Allspice for the Mixed Spice. My beloved shrugged when I asked him if he'd like me to make it again, which I take as a "no", but I would make it again for myself. I'll probably keep tweaking the recipe too. This dish has a mild Mideastern, savory flavor. It's a little bland looking - very tan - and I think adding some cooked, mixed sweetish vegetables (peas, corn, carrots, etc.) would add some pizazz to it's look.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 4  garlic cloves, minced
• 3⁄4 cup yellow onion, chopped
• 1  lb chicken, boneless, skinless, cut in bite size pieces (I used 7 tenderloins)
• 2  cups  jasmine rice, uncooked
• 3  cups water
• 1  tablespoon instant chicken bouillon granules (or 3 cups chicken broth or stock in place of the boullion and water)
• 1  tablespoon mixed spice

Directions

1. Melt the butter in a pan in which you can later cook the rice (I used a dutch oven).
2. Sautee the onion and garlic in the butter, and add the chicken after they appear to be done. Cook it thoroughly.
3. Remove the chicken, onion and garlic from the pan and set aside.
4. Add the water and boullion (or broth) to the pan along with the mixed spice.
5. Bring to a boil and add the jasmine rice.
6. Cover the pan with a tight fitting lid and turn down to simmer for 15 minute (these are the directions for my rice - cook your rice as directed using the broth/boullion instead of water).
7. After the rice is done, remove from the heat, quickly add the chicken, onion and garlic, stir well, and put the lid back on for 5 minutes.