ingredients

• 4    skinless, boneless chicken breast halves
• 1/4  cup  Spiced Tomato-Mushroom Blend, (recipe below)
• 2  Tbsp.  olive oil
• 1  cup  long grain rice
• 1-1/2  cups  fresh sugar snap pea pods
•     Fresh parsley (optional)
•     Lemon wedges (optional)
•     Spiced Tomato-Mushroom Blend
• 1  cup  dried tomatoes (not oil-packed)
• 1  oz.  dried mushrooms (shiitake or morel)*
• 1/4  cup  dried minced onion
• 2  Tbsp.  salt
• 1  Tbsp.  dried thyme
• 1  Tbsp.  cumin seed
• 2  tsp.  crushed red pepper
• 1  tsp.  garlic powder
• 1  tsp.  ground cinnamon
• 1  tsp  ground cumin
• 1  tsp.  ground cardamom
• 1/2  tsp.  ground black pepper

directions

1. Lightly coat chicken with 1 tablespoon of the spiced blend.

2. In large skillet cook chicken in hot olive oil over medium heat for 2 minutes on each side; remove from skillet. Stir remaining spiced blend and rice into skillet; cook 1 minute. Add 2-1/2 cups water; return chicken to skillet. Bring to boiling. Reduce heat. Simmer, covered, 15 minutes.

3. Add pea pods to skillet. Cover. Cook 5 minutes more or until rice is tender. Serve with parsley and lemon wedges. Makes 4 servings.

Spiced Tomato-Mushroom Blend:In large bowl combine all ingredients. Place the mixture, one-fourth at a time, in blender. Cover and blend 30 seconds or until tomatoes are finely chopped. Transfer to storage container. Refrigerate; use seasoning blend within 1 month. Makes 8 (1/4-cup) portions.

*Test Kitchen Tip:To remove grit from dried mushrooms, place in sieve and rinse under cold running water. Drain and pat dry. Place on baking sheet. Bake at 350 degrees F for 10 minutes or until dry and crisp.