Eastern Chicken and Saffron Rice

== Description ==
Makes 4 servings
== Ingredients ==
* 1 x 5-ounce package saffron long-grain rice
* 4 boneless, skinless chicken breast halves
* 2 tablespoons lime juice, divided
* ¾ teaspoon salt, divided
* ¼ teaspoon ground black pepper
* 2 tablespoons olive oil
* 2 medium onions, thinly sliced
* 1 teaspoon cumin
* 4 small tomatoes, quartered
* ½ cup chopped green pepper
* 1 tablespoon grated fresh ginger
* 1 teaspoon curry powder
* ½ teaspoon dried mint
* ¼ cup skim milk
 
== Directions ==
# Cook rice according to package directions, using no margarine and shortest cooking time; set aside.
# Sprinkle chicken with 1 tablespoon lime juice, ½ teaspoon salt and pepper; set aside.
# Heat oil in large skillet over medium temperature.
# Add onion, stirring and cooking until clear 5 minutes; remove from pan; keep warm.
# Place chicken in skillet; cook 3 minutes on each side or until opaque; remove and keep warm.
# Add cumin, tomatoes, green pepper, ginger, curry powder, remaining 1 tablespoon lime juice and remaining ¼ teaspoon salt to skillet.
# Cook, uncovered, 10 minutes.
# Arrange chicken in 2-quart baking dish.
# Top with half of cooked rice, onions and half of sauce in skillet.
# Sprinkle with mint.
# Layer remaining rice and sauce; pour milk over chicken.
# Cover; bake in 325°F oven 30 minutes or until chicken is tender and liquid is absorbed.
Category:Indonesian Meat Dishes
Category:Chicken breast Recipes
Category:Curry Recipes
Category:Green bell pepper Recipes
Category:Main Dish Poultry Recipes
Category:Long-grain rice Recipes
Category:Saffron Recipes
Category:Lime juice Recipes
Category:Onion Recipes
Category:Tomato Recipes
Category:Ginger Recipes
Category:Non-fat milk Recipes